Mince Bobotie Rolls with Homemade Chutney
Jackie Cameron
Jackie Cameron
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Ingredients

  • 12 Rolls
  • 15 gr Salted Butter
  • 15 ml Sunflower Oil
  • 1 medium Onion, chopped
  • 15 ml Durban Masala
  • 10 ml Turmeric Powder
  • 500 gr Topside Beef Mince
  • 15 ml White Wine Vinegar
  • 10 ml White Sugar
  • ½ slice White Bread, soaked in 40ml Full Cream Milk
  • 35 gr Seedless Raisins
  • 25 ml Mrs Balls Chutney
  • ½ Lemon Zest, grated
  • Salt and Black Pepper for seasoning
  • 80 ml Plain Yoghurt
  • 80 ml Fresh Cream
  • 2 whole Eggs
  • X14cm tray, cover with foil and bake in the oven at 180⁰C for 20minutes. Allow to cool.
  • Divide the mixture into 12 portions and roll into long rolls with plastic wrap-tie the ends.
  • Poach in water for 5minutes, then allow to cool and remove the plastic wrap.
  • While cooling make the egg custard, by whisking the yoghurt, cream and eggs together.
  • Place the bobotie rolls onto a greased tray, then drizzle/pour/spoon the egg custard over.
  • Place into the oven for 15 - 20minutes, until golden brown and the egg custard is set on top.

Instructions

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