Bobotie with Yellow Rice and Rustic Tomato Salad

7 Day Catering provide meals for Sainsbury's staff restaurants and has achieved our Catering Mark for their menus. The Food for Life Catering Mark provides an independent endorsement that food providers are taking steps to improve the food they serve, using fresh ingredients which are free from undesirable additives and GM, and better for animal welfare.

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping

Bobotie with yellow riceIngredients

  • 1 slices white bread
     
  • 150g onion, chopped
     
  • 15g butter
     
  • 5g garlic, crushed
     
  • 400g packet lean minced beef (organic)
     
  • 20g madras curry powder
     
  • 2g dried mixed herbs
     
  • 2 cloves
     
  • 2g allspice
     
  • 30g peach or mango chutney
     
  • 50g sultanas
     
  • 3 bay leaves


For the topping:

  • 150ml full-cream milk (organic)
     
  • 1 large eggs (organic)

For the yellow rice

  • 320 g long grain rice
  • 650 ml of vegetable stock
     
  • 2 g of turmeric
     
  • 1 g of garam masala

For the rustic tomato salad

  • 200g tomatoes
     
  • 40g red onion
     
  • 3g coriander, washed

Method

  1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
  2. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with salt and plenty of ground black pepper.
  3. Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
  4. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
  5. To make the rice, add the garam masala and turmeric to the stock, mix well and bring to the boil. Add the rice and reduce heat to low, to a very gentle simmer. Cover the pot and allow the rice to cook until all the liquid is absorbed. Once the liquid is gone, leave the lid on the pot and turn the heat off.

 






 

 

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