Bobotie With Summer Salsa Recipe

Name: Bobotie With Summer Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 ml olive oil; 3 medium onions, chopped; 2 garlic cloves, finely chopped; 2 kg ground lamb shoulder; 6 tablespoons tomato puree; 2 tablespoons mild curry powder; 3 tablespoons dried quinces (Membrillo or quince cheese); 3 tablespoons sultanas, soaked over night in 2 tbsp brandy; 3 tablespoons toasted almonds; 4 eggs; 2 egg yolks; 1 pinch grated nutmeg; 1 pinch sugar; 570 ml whipping cream; splash brandy; 2 avocados, peeled and finely chopped; 6 tablespoons olive oil; 2 limes, juice of; 1 large red chile, finely chopped; 2 roasted red peppers, finely chopped; 1 garlic clove, grated; 1 medium red onion, finely chopped; 3 vine tomatoes, peeled, deseeded and finely chopped; 3 tablespoons fresh coriander, finely chopped; 2 tablespoons of fresh mint, finely chopped; splash nam pla (Thai fish sauce)

Servings: persons

25 ml olive oil
3 medium onions, chopped
2 garlic cloves, finely chopped
2 kg ground lamb shoulder
6 tablespoons tomato puree
2 tablespoons mild curry powder
3 tablespoons dried quinces (Membrillo or quince cheese)
3 tablespoons sultanas, soaked over night in 2 tbsp brandy
3 tablespoons toasted almonds
4 eggs
2 egg yolks
1 pinch grated nutmeg
1 pinch sugar
570 ml whipping cream
splash brandy
2 avocados, peeled and finely chopped
6 tablespoons olive oil
2 limes, juice of
1 large red chile, finely chopped
2 roasted red peppers, finely chopped
1 garlic clove, grated
1 medium red onion, finely chopped
3 vine tomatoes, peeled, deseeded and finely chopped
3 tablespoons fresh coriander, finely chopped
2 tablespoons of fresh mint, finely chopped
splash nam pla (Thai fish sauce)

1
For the filling: heat the olive oil in a large saucepan over a high heat, add the onions and garlic and fry until soft and just coloured.
2
Add the lamb and fry, stirring continuously, until coloured.
3
Turn down the heat.
4
Stir in the tomato puree, curry powder and quince cheese, and simmer for about 20 minutes.
5
Taste and season with salt and pepper and a little more curry powder if you like.
6
Stir in the soaked sultanas and almonds and transfer to an ovenproof dish.
7
Preheat the oven to 180C/Gas 4.
8
For the custard topping : lightly whisk together the eggs, egg yolks, nutmeg and sugar.
9
Stir in the whipping cream and brandy and season with salt and pepper.
10
Pass the mixture through a sieve into a jug and carefully pour over the lamb.
11
Put the dish in a roasting tin and pour in enough hot water to come half way up the side.
12
Cook in the pre-heated oven for about 40 minutes until the custard is set and lightly coloured.
13
For the summer salsa: in a large bowl, combine the avocados with the olive oil, limejuice and chilli.
14
Season, mix well, and then add all the other ingredients.
15
Check the seasoning, adding a little more lime juice if needed.
16
Serve the bobotie with the summer salsa.
17
Cook's note: if you are not using the salsa straight away, cover the surface with clingfilm, then cover the top of the bowl again tightly to keep the air out and prevent any discolouring.

2784

kcal

Calories

206

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 25 ml olive oil, 3 medium onions, chopped, 2 garlic cloves, finely chopped, 2 kg ground lamb shoulder, and more.

Yes, Bobotie With Summer Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bobotie With Summer Salsa

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