Recipes
Corned Meat Bobotie with Yellow Rice SERVES 4 This simple but delicious twist on everyone’s favourite South African classic will demand a second helping.
THIS
RECIPE
USES
CORNED MEAT CHILLI 300G View more recipes with this product

INGREDIENTS

    • 1 Tbsp cooking oil
    • ½ an onion, sliced
    • 1 Tbsp Garlic, crushed
    • 1 can Bull Brand Chilli Corned Meat, cubed
    • 1 Tbsp Pakco curry powder
    • 1 Tbsp fruit chutney
    • 1 slice of white bread
    • 4 Tbsp of raisins
    • 2 eggs
    • 1 ½ cup of milk
    • Salt and pepper for seasoning

 

    • For the rice:

 

  • 1 cup rice (uncooked), rinsed & drained
  • 2 Tbsp butter
  • 1 tsp turmeric
  • 2 cups of vegetable stock

METHOD

  • Preheat your oven to 180° C.
  • Place a medium sized pot on a low heat, add your oil, onions and garlic.
  • Allow this to fry for 5 minutes until softened.
  • Add your Bull Brand Chilli Corned Meat cubes, chutney & curry powder.
  • In a bowl add ½ cup of milk and the bread to soak. After 1-2 minutes, squeeze out the excess moisture from the bread and add the soften bread to the mince mixture, combine fully.
  • Finally add your sultanas and ½ cup of water and simmer for ±10 minutes. Transfer this mixture to a heat proof oven dish and allow to cool.
  • In a heavy bottomed pan place your rice, butter, turmeric, stock on a medium heat, cover and simmer until the rice has absorbed all of the stock. Turn the heat on and keep covered until served.
  • In a separate bowl, whisk your eggs and remaining milk together.
  • Pour your custard over the cooled corned meat mixture and bake for 15 mins until golden brown.
  • Serve with the yellow rice.

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