Springbok bobotie recipe

Hey there! So, have you ever heard of this amazing dish called Springbok bobotie? It’s absolutely fascinating! Let me tell you all about it.

First of all, let me explain what bobotie is. It’s a traditional South African dish that’s a wonderful mix of savory and sweet flavors. It’s made with minced meat, usually lamb or beef, and flavored with a blend of spices like curry powder, turmeric, and cinnamon. And guess what? The meat is then topped with a layer of creamy, golden egg custard. Yum!

Now, let’s talk about Springbok bobotie specifically. Springbok is a type of antelope that’s found in South Africa, and it’s known for its tender and flavorful meat. So, instead of using lamb or beef, Springbok bobotie uses minced Springbok meat. It’s a unique twist that adds an extra level of richness to the dish.

To make Springbok bobotie, you start by frying the minced Springbok meat with some onions and garlic until it’s nice and browned. Then, you add in the spices and some dried fruit, like raisins or apricots, to give the dish that wonderful sweet-savory balance. Once everything is cooked through, you transfer it to a baking dish and pour the custard mixture over the top. And finally, you pop it in the oven to bake until the custard is set and golden.

The result? A mouthwatering dish that’s bursting with flavor. The tender Springbok meat combined with the fragrant spices and the creamy custard is a true delight for the taste buds. It’s a dish that’s hearty and comforting, perfect for a cozy meal on a chilly evening.

So, if you’re looking to try something new and exciting, Springbok bobotie is definitely worth a try. It’s a taste of South Africa that will transport you to a whole new world of flavors. Give it a go and I promise you won’t be disappointed. Enjoy!

Hey there! Let me tell you about Bobotie – it’s an amazing South African dish that you’re going to love. What makes it so special is that it can be made in so many different ways, using a variety of ingredients. Today, I want to share with you a special venison version of Bobotie that will warm you up on those cold winter days.

This particular recipe comes from a cookbook called Strandveldfood by Jac de Villiers and Kobus van der Merwe. These talented chefs are known for creating delicious dishes with ingredients they find in nature. But don’t worry, this recipe doesn’t require any foraging on your part.

I know it seems like a long recipe, but trust me, the springbok bobotie with spiced peach mebos and rice studded with pomegranates and black sesame seeds is totally worth the effort. Plus, you can use the homemade masala for other venison dishes too!

Let’s start with the masala

Here’s what you’ll need

• 45 ml coriander seeds
• 1 stick cinnamon or cassia bark
• 3 cardamom pods
• 5 cloves
• 10 ml cumin seeds
• 10 ml fenugreek
• 10 ml fresh pink peppercorns
• 5 ml black peppercorns
• 2 star anise seeds
• 15 ml turmeric
• 10 ml powdered sumac
• 5 ml powdered ginger
• 5 ml dried chilli flakes

Now let’s get cooking

Alright, let’s get cooking! Here’s what you need to do:

For the bobotie

Ingredients

• 1 large onion, finely chopped
• 10-cm stem fresh ginger, finely sliced
• 30 ml homemade masala for venison
• Olive oil for frying
• 1 kg springbok fynvleis
• 15 ml quince jelly
• 45 ml balsamic vinegar
• juice of ½ lemon
• snoeksout and black pepper to taste
• 3 large free-range eggs
• 375 ml buttermilk
• 15 ml turmeric

Cooking method

1. First, combine all the ingredients in a dry pan.
2. Next, temper the spices on medium heat until they become aromatic. This usually takes about one or two minutes. Be careful not to let any of the smaller seeds burn.
3. Remove the pan from the heat and grind the ingredients into a fine powder using a spice grinder or mortar and pestle.
4. Preheat the oven to 150 °C.
5. First, heat some olive oil in a pan.
6. Add the onion, ginger, and masala to the pan and cook until they release a beautiful aroma.
7. Next, add the springbok meat and cook for a few minutes, stirring occasionally.
8. Now, it’s time to add the quince jelly, balsamic vinegar, and lemon juice. Let it all simmer together for 5 to 10 minutes, allowing the flavors to infuse into the meat.
9. Taste the mixture and add salt and black pepper to season it to your liking.
10. Once the meat is seasoned, transfer it to a greased ovenproof dish.
11. In a separate bowl, whisk together the eggs, buttermilk, and turmeric until well combined.
12. Pour the custard mixture over the meat in the dish, using a fork to even it out and make sure everything is covered.
13. Now, it’s time to bake your creation! Place the dish on the middle rack of the oven and let it bake for 20 to 25 minutes. Keep an eye on it to make sure the egg doesn’t overcook and become dry.

For the peach mebos

Ingredients

First, gather the following ingredients for the stew:

– 6 dried peach halves

– 5 cardamom pods

– 30 ml sugar

– 15 ml snoeksout

– water

To cook the stew, you will need to follow these steps:

1. Place the peach halves, cardamom, sugar, and salt in a medium saucepan.

2. Cover the ingredients with water and bring it to a boil.

3. Let it cook over medium heat for about 10 minutes until the peaches become tender.

4. Once cooked, allow the stew to cool in the liquid.

Now, let’s move on to the rice:

For the rice, you will need:

– 200 g rice

– vegetable oil for frying

– 50 g dried pomegranate arils

– 100 g chopped peach mebos

– 30 ml black sesame seeds

To cook the rice, follow these steps:

1. Start by cooking the rice according to the package instructions.

2. Heat some vegetable oil in a pan and fry the dried pomegranate arils until they become crispy.

3. Add the cooked rice to the pan and mix it with the fried pomegranate arils.

4. Stir in the chopped peach mebos.

5. Finally, sprinkle the black sesame seeds over the rice and give it a good mix.

Enjoy your peach stew with rice!

First, I cook the rice until it’s just done. Then, I rinse it well. In a large frying pan, I heat a little vegetable oil. I add the cooked rice and cook it, stirring, until it’s heated through. Next, I add some pomegranate, peach mebos, and black sesame seeds. I cook everything for another minute until it’s all combined.

Now it’s time to serve!

• 60 ml of plum chutney
• 180 ml of full cream plain yogurt
• 30 small pak choi leaves and tips
• 1 green apple

To serve, I dress warm plates with plum chutney and small dollops of yogurt. Then, I spoon some of the flavored rice onto each plate. On top of the rice, I arrange two slices of bobotie. I briefly plunge the pak choi leaves and tips into boiling water. I top the bobotie with peach mebos halves and pak choi leaves. Finally, I add finely grated fresh green apple to the pak choi leaves.

If you’re looking for unique recipes that showcase indigenous ingredients, such as ice plant leaves or dune celery, then Strandveldfood by Kobus van der Merwe and Jac de Villiers is the perfect choice.

It’s fascinating to see how these chefs are able to capture the essence of a constantly changing landscape and translate it into innovative dishes. They approach their craft with a deep respect for the environment and a keen understanding of the ingredients they use.

When you dive into this book, you’ll discover a world of flavors and textures that you’ve never experienced before. The recipes are a beautiful fusion of traditional techniques and modern creativity, resulting in dishes that are both comforting and surprising.

What impresses me the most about Strandveldfood is how the chefs celebrate the unique qualities of each ingredient. They don’t try to mask or overpower the natural flavors; instead, they elevate them, allowing them to shine in their full glory.

As you explore the pages of this book, you’ll find yourself inspired to get creative in your own kitchen. You’ll start to see the potential in ingredients you may have overlooked before, and you’ll gain a deeper appreciation for the diversity of flavors that our natural world has to offer.

So, if you’re ready to embark on a culinary adventure unlike any other, I highly recommend picking up a copy of Strandveldfood. Get ready to expand your palate and discover a whole new world of flavors!



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