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Bobotie


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Ingredients

8 portion(s)

Meat base

  • Butter, to grease
  • 80 g white bread (about two slices), broken into small pieces
  • 2 garlic cloves
  • 2 cm cube ginger, peeled
  • 1 brown onion, quartered
  • 50 g olive oil
  • 1 kg lean beef mince, broken into small pieces
  • 50 g full-cream milk
  • 2 tsp Ground Coriander
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp ground cinnamon
  • 1 tbsp curry powder
  • 20 g freshly squeezed lemon juice
  • 30 g tomato paste
  • 50 g sultanas
  • 30 g smooth apricot jam
  • sea salt, to taste
  • Freshly ground black pepper, to taste

Topping

  • 3 eggs
  • sea salt, to taste
  • Freshly ground black pepper, to taste
  • 310 g full-cream milk
  • 40 g flaked almonds, to sprinkle
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Recipe's preparation

    Meat base
  1. Preheat oven to 180°C. Grease a deep-sided 28 x 18 cm ovenproof dish with butter. Set aside.

  2. Place white bread into mixing bowl and mill 5 sec/speed 6. Set aside.

  3. Place garlic, ginger and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of bowl.

  4. Add olive oil and sauté 3 min/Varoma/speed 1, with MC removed and TM basket on mixing bowl lid.

  5. Add beef mince and cook 3 min/100°C/counter-clockwise operation/speed 3, with MC removed and TM basket on mixing bowl lid. Stir with spatula, then cook a further 4 min/100°C/counter-clockwise operation/speed 2, with MC removed and TM basket on mixing bowl lid.

  6. Add all remaining meat abse ingredients, including reserved breacrumbs, and mix 20 sec/counter-clockwise operation/speed 5.Scrape down sides of bowl and repeat if needed, then cook 2 min/100°C/counter-clockwise operation/speed 2, with MC removed and TM basket on mixing bowl lid.

  7. Place into prepared baking dish and smooth over the top. Clean and dry mixing bowl.

  8. Topping
  9. Place all ingredients except almonds into mixing bowl and blend 10 sec/speed 5, pour over the top of mince and leave to stand for 10 minutes. Sprinkle flaked almonds over the top to finish.

  10. Bake for 45 minutes or until egg mixture is set. Serve warm.

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Accessories you need

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Tip

Serve Bobotie with yellow rice, apricot chutney and a fresh green salad

Pronounced Bab-oo-tee and sometimes spelled Babotie or Bobotjie, this traditional South African dish was adapted from the Indonesian dish ‘Bobotok‘ and introduced by the Dutch. It was quickly embraced by the Cape Malay community and has been cooked there ever since.

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Comments

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  • I would add only a pinch of cumin. I found it very...

    Submitted by theoaks on 19. June 2018 - 13:27.

    I would add only a pinch of cumin. I found it very overpowering.
    A good version

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  • Bobotie has traditionally

    Submitted by ronellem on 2. July 2014 - 14:48.

    Bobotie has traditionally been made with lamb mince, but beef mince is more commonly used  to-day. A mixture of beef and lamb is also nice. This dish can easily be halved for smaller families. It freezes well.

    i used 10 mlTikka curry paste from the Indian cookbook, instead of curry powder. This gives a very nice flavour. I recommend adding grated lemon peel of one lemon. 

    If you do not want your mince texture too fine, it is much better to brown the plain meat on your stove, then add all the other ingredients made in the thermomix according to the recipe.

    The spelling of "bobotie" is correct and is never spelled "bobotjie", as suggested in the introduction! tmrc_emoticons.;)

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  • A favourite in our house. I

    Submitted by oli on 31. May 2014 - 21:00.

    A favourite in our house. I serve with rice with tumeric in the water when cooking and some extra sultanas. Adding some fruit chutney also add some flavour as well.

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  • My family loved the flavour,

    Submitted by gep67 on 13. March 2014 - 21:27.

    My family loved the flavour, and I liked having a different mince recipe. I however agree that the texture of the mince was too fine and quite unusual.The custard on top was new and interesting for us. Overall we enjoyed it.

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  • After my success with the

    Submitted by Leonie Cownie on 12. March 2014 - 22:22.

    After my success with the melk tart i made this. Epic fail....i cooked it on reverse but it tasted like and had the consistency of sawdust. So disgusting. Really this is not a recipe that translates to the thermomix.  Very disapointing sorry.

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  • I found this recipe a little

    Submitted by Hayley Kruger on 12. March 2014 - 13:58.

    I found this recipe a little dry in comparison to my traditional one. But, thank you for showing me how to make it in the Thermie. tmrc_emoticons.) With all the stopping and starting, my mince chopped too fine. Had it on reverse, but still it went blah.

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  • Thank you for this recipe.I

    Submitted by Pauline-Gran on 8. March 2014 - 17:17.

    Thank you for this recipe.I have a Tamil asylum seeker living with us and he loves spicy food made with a bit of curry. This recipe from South Africa will be a little different but will be great. I will make it tomorrow!

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  • Traditionally this top layer

    Submitted by ronellem on 8. March 2014 - 15:15.

    Traditionally this top layer of milk and egg  is just a very thin layer. You should not need to double the quantity.

    suggestion: You can also substitute milk with cream or half milk, half cream (and egg ) for a richer taste.

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  • I would recommend making

    Submitted by locomotion on 7. March 2014 - 20:53.

    I would recommend making double the topping layer as one layer wasn't enough. If you are making it for kids perhaps half the spice as well.

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