09 Nov Traditional Bobotie with yellow rice, sambal, chakalaka chutney and raita and served with treacle tart
Posted at 12:33h
in Beef, Dessert, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine
Ingredients
Bobotie
- 1/4 cup Full cream milk
- 2 slices SASKO premium white bread, crusts cut off
- 30 ml olive oil
- 10 ml Butter
- 500 grams Lean beef mince
- 3 Onions, chopped
- 4 Garlic cloves, peeled and grated
- 2 apples, peeled and grated
- 45 ml Pakco curry powder
- 15 ml ground coriander seeds
- 5 ml cumin seeds
- 3 Cardamom Pods
- 5 ml Hinds ground ginger
- 5 ml Hinds ground cinnamon
- 15 ml Hinds turmeric
- 30 ml Rhodes apricot jam
- 15 ml lemon juice
- Salt and pepper to taste
- Handful of coriander, chopped
- 2 eggs
- 1 cup thick sour cream
- 2,5 ml salt
- 4 lemon leaves
Yellow rice
- 2 cups basmati rice
- 10 ml Hinds ground turmeric
- 15 ml Hinds spice for rice
- 5 ml salt
Sambal
- 1 red onion, peeled and chopped
- 200 grams cherry tomatoes, chopped
- A handful of fresh coriander, chopped
- 10 ml sugar
- 10 ml White wine vinegar
- Salt and pepper to taste
Raita
- 1/2 Cucumber, deseeded and chopped
- 1 1/2 cup double cream plain yogurt
- 2 Garlic cloves, peeled and grated
- A handful of fresh mint, chopped
- Salt and pepper to taste
Chakalaka chutney
- 1 tin Rhodes mild and spicy chakalaka
- 1/2 cup brown sugar
- 1/2 cup White wine vinegar
- 1/2 cup water
Treacle tart
- 1 packet Magpie shortcrust pastry
- 2 large eggs
- 400 grams golden syrup
- Zest of 1 lemon
- 5 ml Hinds ground ginger
- 1/2 loaf SASKO premium brown bread
- Some vanilla ice cream to serve
Instructions
Bobotie
- Preheat oven to 200 degrees Celsius.
- Soak the bread slices in the milk.
- Heat the olive oil and butter in a large saucepan and add onion and garlic. Saute until brown.
- Toast the cumin and coriander seeds and grind with the cardamom pods in a mortar and pestle.
- Add all the spices and apricot jam and cook for 5 minutes.
- Remove from the pot and add the minced meat. Cook until brown.
- Add the onion mix back into the pot with the grated apple, lemon juice and coriander. Cook for 5 minutes then pour into an oven-to-table dish. Let cool slightly while you make the topping.
- Beat the eggs and sour cream together and season to taste.
- Pour over the meat and top with the lemon leaves.
- Bake the bobotie for 40 minutes or until golden brown.
Yellow rice
- Bring a pot of water to a rolling boil and add the salt, turmeric and spice for rice.
- Add the rice and boil for 20-25 minutes or until cooked. Strain. Serve hot!
Sambal
- Mix all the ingredients together and place in the fridge for at least an hour before serving.
Raita
- Mix all the ingredients together and place in the fridge at least an hour before serving.
Chakalaka chutney
- Place the chakalaka, sugar, vinegar and water in a saucepan and bring to a boil.
- Simmer for approx. 30 minutes or until thick and sticky.
Treacle tart
- Line a tart tin with the pastry and prick with a fork.
- Bake for 10 minutes on 180 degrees Celsius. Cool down.
- Mix the eggs, syrup, lemon zest and ginger together and keep aside.
- Place the bread into a food processor and blend until it forms fine crumbs. You can also dry out the bread to make it easier.
- Add the breadcrumbs to the egg mix and mix through.
- Pour the mix into the baked pastry shell and place back into the oven for approx. 20 minutes or until set.
- Enjoy with vanilla ice cream.