Easy Bobotie Recipe (With Ostrich Or Beef)
Ingredients
For the bobotie
- 1 tablespoon olive oil or butter
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 2 tablespoon Cape Malay spice mix
- 1½ tablespoon mild Cape Malay curry powder
- 500 6 ostrich mince
- 2 slices white or brown bread
- 125 ml milk for soaking the bread
- 2 tablespoon chutney apricot chutney preferred
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon raisins or sultanas
- 1 egg
- Salt and black pepper to taste
For the topping
- 2 eggs
- 180 ml milk
- Pinch of salt
- Bay leaves optional, for garnish
Instructions
Soak the bread: Tear the bread apart and soak in the milk in a shallow bowl.
Cook the aromatics: Heat the oil or butter, add the onion and cook until soft. Add the garlic and cook for 30 seconds further.
Bloom the spices: Add the curry powder blend and season with salt and pepper.
Brown the ostrich mince: Add the ostrich mince and cook, breaking it up, until just browned. Ostrich is lean, so take care not to overcook it.
Build the flavour: Squeeze excess milk from the soaked bread and crumble it into the pan. Stir in the chutney, lemon juice, Worcestershire sauce, raisins, salt and pepper.
Bind the mixture: Remove from the heat and add in the egg. Taste and adjust seasoning.
Bake: Add the mixture into an ovensafe dish and smooth the top.
Make the custard topping: Whisk together the eggs, milk and salt. Pour evenly over the mince. Add bay leaves if using.
Bake until set: Bake at 180°C (350°F) for 35–40 minutes, until the custard is just set and lightly golden.
Rest and serve: Let your bobotie rest for 10 minutes before serving.
Notes
I always taste and sometimes need to add more apple cider vinegar and chutney to the meat, depending on the fat content of the meat.
Tried this recipe?Let us know how it was!
