Bobotie with smoked tomato chutney
– Jaco Muller
(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
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
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
500 ml (2 c) milk 4 egg yolks finely grated zest and juice of 1 orange
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.