KitchenCoZa

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S1 Ep9 / The Baie Bobotie

EPISODE 9: RECIPE

The Baie Bobotie

Step 1 – The Bobotie

  • Fry onions with the garlic in the oil and butter until just golden.
  • Add the curry powder and turmeric. Add garlic and the juice of 1 lemon. Fry for 2 minutes stirring constantly and then add the vinegar or lemon juice and sugar.
  • Crumble the minced raw meat into a lightly oiled frying pan and brown well.
  • In the meantime, soak the bread in the milk, squeeze dry, strain the milk and set aside.
  • Add the raisins, the strained bread and the chutney.
  • Add 1 egg straight to the pan and mix through.
  • Add the bay leaves and season with salt and pepper.
  • Next, add 1 egg to the remaining milk and top up with milk to a total of 250ml and mix well.
  • Pack mixture loosely into a casserole.
  • Pour over the egg and milk mixture over the back of a spoon covering the mince mixture.
  • Roll the almonds in a lemon leave and place into the bobotie.
  • Place the casserole into the oven, at 160°C and bake uncovered for 30 minutes or until the custard has set.
  • Serve Bobotie with fluffy white rice and fruit chutney and sliced banana.
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PnP Mild Chutney"

The Baie Bobotie

INGREDIENTS

  • 20g PnP butter
  • 15 ml PnP Sunflower oil
  • 2 medium onions, peeled and chopped
  • 15 ml PnP medium curry powder
  • 5 ml turmeric
  • 1 tbsp PnP crushed garlic
  • Juice of 1 lemon
  • 15 ml PnP sugar
  • 1 kg minced meat beef
  • 300 ml PnP milk
  • 3 thick white bread slices
  • 75 g PnP seedless raisins
  • 45 ml PnP fruit chutney or apricot jam
  • 2 large PnP eggs
  • 2 bay leaves fresh
  • 5 ml PnP salt
  • 2 ml PnP black pepper
  • 6 – 12 PnP almonds, blanched and quartered
  • 6 lemon/ leaves fresh
  • Serve with
  • White rice
  • Chutney
  • Sliced banana
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SEASON TWO

SEASON ONE