Bobotie with a twist
Karen Hart cooked up this version of bobotie at a recent Spekko Celebrity Cook-off in Cape Town
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Loading... Ingredients
- 30 ml (2 tbsp) butter
- 250 ml (1 cup) Spekko Long Grain Parboiled Rice
- 45 ml (3 tbsp) brown sugar
- 5 ml (1 tsp) turmeric
- 1 cinnamon stick
- 5 ml (1 tsp) salt
- 750 ml (3 cups) boiling water
- 1 thick slice day old brown bread
- 1 onion, grated
- 1 green chilli, chopped
- 300 g beef mince
- 1 garlic clove, crushed
- 7 ml (1 ½ tsp) medium curry powder
- 5 ml (1 tsp) turmeric
- 5 ml (1 tsp) ground cumin
- 10 ml (2 tsp) ground coriander
- 3 ml (½ tsp) ground cloves
- 3 ml (½ tsp) freshly ground black pepper
- 3 ml (1/2 tsp) mixed spice
- 30 ml (2 tbsp) almond flakes
- 5 ml (1 tsp) dried mixed herbs
- 15 ml (1 tbsp) chutney
- salt and freshly ground black pepper to taste
- oil for frying
- 15 ml (1 tbsp) butter
- 2 eggs, beaten
- 30 ml (2 tbsp) milk
- 30 ml (2 tbsp) almond flakes, roasted
- salt and freshly ground black pepper to taste
- Fresh coriander leaves, chopped
For the rice
For the bobotie meat balls
For the final stage
Method
- First make the rice. Heat the butter in a pot and stir-fry the rice for about 2 minutes.
- Add the sugar, turmeric, cinnamon stick and salt and mix through.
- Add the boiling water and bring the rice mixture to a boil. Boil for 10 minutes, then lower the heat and cook slowly until the liquid has evaporated.
- For the meatballs, mix all the ingredients in a bowl. Mix and then form balls the size of table tennis balls. Set aside.
- Heat the oil in a large pan and fry the meatballs until cooked through. Set aside.
- Mix the eggs and milk and season with salt and pepper. Cook as you would do an omelette. Set aside.
- To serve, mix the coriander leaves with the rice.
- Top with the meatballs.
- Slice the egg into strips and arrange over the meatballs.
- Sprinkle the toasted almonds over the top and serve.