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Preparation:

  • Oil, Sunflower 150.0 ml
  • Onions (finely chopped) 160.0 g
  • Ginger (fresh, crushed) 20.0 g
  • Fresh garlic (finely chopped) 40.0 g
  • Cardamom pods (crushed and skin removed) 1.0 g
  • 5 ea Cloves (crushed)
  • Coriander (ground) 10.0 g
  • Bay leaves 6.0 pc
  • 17 ea Curry leaves (dried)
  • Cumin (ground) 12.0 g
  • Garam Masala 10.0 g
  • 350 g Cubed butternut (0.5 cm x 0.5 cm)
  • Baby marrow (grated) 180.0 g
  • 300 g Cubed eggplant (0.5 cm x 0.5 cm)
  • Carrots (cut into rounds) 280.0 g
  • Black lentils (rised and parboiled until tender) 522.0 g
  • Water 280.0 ml
  • Apricot jam 30.0 g
  • Dried apricots (chopped) 48.0 g
  • Currants 35.0 g
  • Brown bread (crust removed) 71.0 g
  • Full cream milk 375.0 ml
  • 5 ea Eggs
  • Nutmeg, ground 1.0 g
  • Salt 2.0 g
  • Black pepper (ground) 2.0 g
  • Butter 100.0 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.