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Bobotie with Peach Chutney, Cashew Rice and Lettuce

5 from 8 votes
Prep Time 1 hr
Cook Time 1 hr
Rest Time 3 hrs
Total Time 5 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 237 kcal

Ingredients
 

Peach chutney:

  • 800 g Chopped peaches
  • 1 Pc. Apple, peeled, cored, cut into small pieces
  • 1 Handful Raisins
  • 0,25 Pc. Lemon, cut into very thin slices
  • 2 Pc. Red onion, diced
  • 3 Pc. Garlic cloves chopped
  • 250 ml Raspberry vinegar
  • 125 ml White wine vinegar
  • 200 g Sugar
  • 2 Pc. Cardamom kernels
  • 0,5 tsp Allspice (cloves) ground
  • 0,5 tsp Ground cinnamon
  • 1 tsp Ground turmeric spice

Bobotie:

  • 450 g Ground beef
  • 1 Pc. Chopped onion
  • 2 Pc. Garlic clove chopped
  • 200 g Chopped almonds
  • 2 Pc. Spring onions, finely chopped
  • 1 tsp Chili powder
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Ground cumin
  • 1 tsp Ground allspice
  • 1 tsp Turmeric
  • 1 tsp Coriander powder
  • 1 tsp Coriander grains
  • 1 tbsp Chutney
  • 1 tbsp Garam masala
  • 100 ml Red wine
  • 3 Pc. Bay leaves
  • 2 Pc. Apricots, chopped

For the Bobotie egg mixture:

  • 3 Pc. Eggs (L)
  • 100 ml Milk
  • 1 tsp Salt
  • 1 tsp Paprika powder
  • 1 tsp Turmeric

Saffron Cashew Rice:

  • 1 Handful Roasted cashew nuts
  • 5 Pc. Saffron threads
  • 1 Cup Basmati rice
  • 2 Pc. Cardamom kernels
  • Salt

Mango dressing for the salad:

  • 1 Pc. Mango
  • 200 ml White balsamic vinegar
  • 1 tsp Sugar

Salad ingredients:

  • 100 g Roasted pine nuts
  • 2 Pc. Peaches
  • 2 tbsp Pomegranate seeds
  • 1 Pc. Avocado
  • Arugula

Instructions
 

Peach chutney:

  • Bring the fruit, raisins, onions, vinegar and garlic to the boil until the fruit is soft. Add sugar, stir, and continue simmering until the chutney is thickened. Add the spices and after about 15 minutes remove the cardamom kernels. Pour into a mason jar and let it steep for 1 week.

Bobotie:

  • Fry the onions with a little bit of sugar until they are caramelized. Knead the ground beef with the onions and all the other ingredients like a meatball batter. Let marinate for 3 hours. Put the minced meat mixture in a baking dish and bake in the oven at 180 degrees for about 12 minutes.
  • In the meantime, prepare the egg mixture. Mix all the ingredients together in a bowl. Put the egg mixture on the baked mince and bake for another 10-15 minutes. Serve best with rice, salad and chutney.

Saffron Cashew Rice:

  • Boil the rice in 2 cups of water with cardamom, saffron and salt. When the rice is ready it should be yellow. Mix in the roasted cashew nuts.

Salad with mango dressing:

  • Cut the mango into small cubes and simmer in a saucepan with sugar and vinegar until the mangoes are soft. Then puree and add more vinegar to taste. Season to taste with mustard, olive oil, pepper and salt.
  • Put the dressing on the salad.

Nutrition

Serving: 100gCalories: 237kcalCarbohydrates: 19.4gProtein: 9.8gFat: 12.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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