A super simple yet tasty dish in honour of a traditional South African favourite. Fragrant layers of spiced ostrich mince are embedded with golden sultanas, caramelised onion and carrots. It has a soft turmeric egg topping, and is served with bulgur wheat and a tomato & pea salsa on the side.
Zippy Ostrich Bobotie
Zippy Ostrich Bobotie
with a balsamic tomato salsa, sultanas & chutney
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Bulgur Wheat
- Carrot
- Cucumber
- Free-range Ostrich Mince
- Fresh Coriander
- Golden Sultanas
- Mrs. Balls Chutney
- NOMU Indian Rub
- Onion
- Onions
- Ostrich
- Peas
- Turmeric
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk
- Butter
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 50ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 1 egg and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 3-4 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the Peas and Cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 100ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 2 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 4-5 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the Peas and Cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 150ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 3 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 5-6 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the Peas and Cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
BULGUR WHEAT
Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
REDS & GREENS
Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool.
BOBOTIE TOPPING
Place 200ml of milk in a mixing bowl and whisk in the Turmeric powder. Crack in 4 eggs and whisk until combined. Season and set aside.
GET READY TO BAKE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped Carrot and diced onion for 5-6 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
VIBRANT FINISHINGS
When the bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the Peas and Cucumber half-moons through the marinated tomatoes.
DELISH TRADISH DISH
Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef!
Frequently Asked Questions
What is the preparation time for Zippy Ostrich Bobotie?
The preparation time for Zippy Ostrich Bobotie with a balsamic tomato salsa, sultanas & chutney is between 20 and 35 minutes.
What is the total time required to make Zippy Ostrich Bobotie with a balsamic tomato salsa, sultanas & chutney?
The total time required to make Zippy Ostrich Bobotie with a balsamic tomato salsa, sultanas & chutney is between 35 and 50 minutes.
How many servings does Zippy Ostrich Bobotie provide?
4 servings
What are the main ingredients in Zippy Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bulgur Wheat, Carrot, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Golden Sultanas, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Ostrich, Peas, Turmeric
What is the nutritional information of Zippy Ostrich Bobotie?
Calories: 836, Carbs: 126 grams, Fat: grams, Protein: 46 grams, Sugar: 58.1 grams, Salt: 998 grams
How do I prepare Zippy Ostrich Bobotie?
BOBOTIE TOPPING: Place 100ml of milk in a mixing bowl and whisk in the turmeric powder. Crack in 2 eggs and whisk until combined. Season and set aside. REDS & GREENS: Boil the kettle. Place the halved baby tomatoes in a bowl with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Toss to coat and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside to cool. GET READY TO BAKE: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is softened, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste. Evenly spread out in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden. DELISH TRADISH DISH: Dish up some coriander bulgur wheat alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Serve the tomato salsa on the side. Geniet, Chef! VIBRANT FINISHINGS: When the bulgur is cooked, drain if necessary and return to the pot. Stir through ¾ of the chopped coriander and seasoning. Replace the lid and set aside. Just before serving, toss the peas and cucumber half-moons through the marinated tomatoes. BULGUR WHEAT: Preheat the oven to 200°C. Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
What should be prepared from my kitchen to make Zippy Ostrich Bobotie?
Baby Tomatoes, Balsamic Vinegar, Bulgur Wheat, Carrot, Cucumber, Free-range Ostrich Mince, Fresh Coriander, Golden Sultanas, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Ostrich, Peas, Turmeric
How many calories does Zippy Ostrich Bobotie have?
836 calories
How much fat content does Zippy Ostrich Bobotie have?
grams
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