Bobotie with smoked tomato chut­ney

– Jaco Muller

YOU Winning Recipes - - CONTENTS -

(FRESH, TASTY, IN­NO­VA­TIVE, HEALTHY)

It’s the smoked tomato chut­ney that makes this bobotie so de­li­ciously dif­fer­ent. At The Chef ’s Bench they’d been us­ing a clas­sic chut­ney recipe from his busi­ness part­ner St­ef­fen Olivier’s grand­mother, Erika. “I once had to make the chut­ney when I was pre­par­ing on my own for a func­tion,” Jaco says. “I was pre­par­ing the smoker for a pork shoul­der and de­cided to smoke the toma­toes too and toast a few spices. The other guys loved it and it’s now a sta­ple at The Chef ’s Bench.”

SERVES 6 Prepa­ra­tion time: 20 min Cook­ing time: 80-90 min

SPICES

5 ml (1 t) co­rian­der seeds 5 ml (1 t) cumin seeds 5 ml (1 t) fen­nel seeds 5 ml (1 t) mus­tard seeds 15 ml (1 T) mother-in-law’s spice blend 5 ml (1 t) turmeric 5 ml (1 t) garam masala 5 ml (1 t) ground cin­na­mon

MINCE

30 ml (2 T) olive oil 3 white onions, finely chopped 2 gar­lic cloves, crushed 3-cm piece of fresh ginger, finely chopped 1 chilli, de­seeded and finely chopped 1 kg lean lamb mince juice and finely grated zest of 1 lemon 20 ml (4 t) mar­malade 60 ml (¼ c) smoked tomato chut­ney

(recipe on op­po­site page) 30 ml (2 T) tomato paste 30 ml (2 T) Worces­ter­shire sauce 10 ml (2 t) sugar 2 slices white bread, soaked in wa­ter and

finely mashed 200 g raisins salt and black pep­per 6 fresh curry leaves OR lemon leaves

TOP­PING

500 ml (2 c) milk 4 egg yolks finely grated zest and juice of 1 or­ange

TO SERVE

yel­low rice smoked tomato chut­ney (recipe on op­po­site page) ba­nana salad (recipe on op­po­site page)

Pre­heat the oven to 180 °C. Grease a large oven­proof dish with but­ter or olive oil.

1 Spices Heat a small pan and add the co­rian­der, cumin, fen­nel and mus­tard seeds. Toast lightly un­til you see a lit­tle smoke, then grind finely with a mor­tar and pes­tle. Add the mother-in-law’s spice blend, turmeric, garam masala and cin­na­mon and mix.

2 Mince Heat a large pan and add the olive oil. Sauté the onions, gar­lic, ginger and chilli over mod­er­ate heat un­til the onions are soft and glossy. Add the spices and fry for an­other minute. Add the mince and fry un­til just done. Add the lemon juice and zest, mar­malade, smoked tomato chut­ney, tomato paste, Worces­ter­shire sauce and sugar. Stir un­til well com­bined then add the bread and raisins. Sea­son with salt and pep­per. Bring to the boil, re­duce the heat and sim­mer for 15-20 min­utes.

3 Spoon the mince into the pre­pared oven­proof dish. Push the leaves into the top.

4 Top­ping Whisk the in­gre­di­ents to­gether and pour over the mince mix­ture. Bake for about 40 min­utes or un­til the top­ping is cooked and set.

5 To serve Serve the bobotie with yel­low rice, smoked tomato chut­ney and ba­nana salad.

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