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Preparation:

  1. Preparation:

    • Heat the sunflower oil and Marvello Butter Flavoured in a pot. Add the onion, ginger and garlic and cook until the onion is soft. Add all the spices and cook for a further 2 min. Add all the vegetables and cook until they are soft and starting to brown. Add the water and cook for a further 5 min. Add the apricot jam, apricots, currants and Fine Foods Chutney. Season with Knorr Aromat.
    • Soak the bread in 125 ml milk and mash until combined. Add the bread to the bobotie mixture.
    • For the egg custard: whisk the milk, egg, nutmeg, salt and pepper in a large mixing bowl until combined.
    • To assemble the bobotie: pour the bobotie into a ½ insert and level it. Top with the egg custard and bake at 180 °C for 20 – 30 min. Serve with rice, sambals and chutney

  2. Chef's Tip:

    • Ensure the spices are cooked to strengthen their flavours.
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