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Preparation:

  • Oil, Sunflower 150 ml
  • Onions (finely chopped) 160 g
  • Ginger (fresh, crushed) 20 g
  • Fresh garlic (finely chopped) 40 g
  • Cardamom pods (crushed and skin removed) 1 g
  • 5 ea Cloves (crushed)
  • Coriander (ground) 10 g
  • Bay leaves 6 pc
  • 17 ea Curry leaves (dried)
  • Cumin (ground) 12 g
  • Garam Masala 10 g
  • 350 g Cubed butternut (0.5 cm x 0.5 cm)
  • Baby marrow (grated) 180 g
  • 300 g Cubed eggplant (0.5 cm x 0.5 cm)
  • Carrots (cut into rounds) 280 g
  • Black lentils (rised and parboiled until tender) 522 g
  • Water 280 ml
  • Apricot jam 30 g
  • Dried apricots (chopped) 48 g
  • Currants 35 g
  • Brown bread (crust removed) 71 g
  • Full cream milk 375 ml
  • 5 ea Eggs
  • Nutmeg, ground 1 g
  • Salt 2 g
  • Black pepper (ground) 2 g
  • Butter 100 g
  1. Preparation:

    • Heat the sunflower oil and butter 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.