A NEW TAKE ON AN OLD FAVOURITE

The old favourite bobotie dons a bit of Italian flair as it teams up with pasta for this flavourful dish. The smoky, spicy flavours of the Excelsior San Louis Shiraz will complement the curry notes of this bobotie in a satisfying way.
(Spekboom is an indigenous South African plant that is, incidentally, a very big carbon dioxide wine+food2absorber, making it a green plant to keep around. But if you can’t find it, you can omit it.)

Yellow pappardelle with bobotie, poached egg and spekboom
Serves 8 with papperdelle
•    30 ml vegetable oil
•    2 large onions, finely chopped
•    2 cloves garlic, finely chopped
•    15 ml finely grated fresh ginger
•    15 ml curry powder (mild or spicy, whatever you prefer)
•    5 ml each turmeric powder, ground coriander, ground cumin, ground ginger, ground cinnamon
•    1 kg lean beef mince
•    salt and freshly ground black pepper
•    30 ml lemon juice
•    30 ml fine apricot jam
•    60 ml fruit chutney
•    30 ml soft brown sugar
•    30 ml Worcestershire sauce
•    30 ml tomato paste
•    2 slices white bread, processed to crumbs and soaked in water
•    250 ml seedless raisins
•    250 ml grated apple
•    1 bay leaf
Method for bobotie:
1.    In a large heavy based pot, heat the oil and sauté the onions until they are soft and translucent.
2.    Add the garlic and ginger and fry for another minute.
3.    Add the dry spices and fry for another minute.
4.    Now add the beef mince in small batches, breaking up any lumps and frying until it changes colour from pink to pale brown, taking care not to let it brown too much. Season well with salt & pepper.
5.    Now add the rest of the ingredients, stir well, and bring to a simmer. Turn down heat to very low, then cover and cook for about 30 minutes, stirring every now and then to prevent it from burning. Remove from heat and set aside.
For the papperdelle:
•    500g cake flour
•    15 ml turmeric powder
•    5 XL eggs
•    15 ml vegetable oil to prevent sticking, drizzled over pasta after cooking
Method for pappardelle:
1.    Place the flour, turmeric and eggs in a food processor. Process until the mixture resembles large couscous grains, then turn it out on a wooden surface and press into a ball.
2.    Using a pasta machine, roll the dough out in batches, making long thin sheets (I roll it out to my thinnest setting). Use extra flour if necessary. Place each sheet on a lightly floured surface, then cut into wide strips. If you are not going to cook them immediately, hang the strips on a rack to prevent sticking.
3.    Bring a large pot of salted water to a rolling boil. Add pasta all at once, then cook for about 3-4 minutes until al dente (do not overcook). Drain and lightly drizzle with flavourless oil (like canola) to prevent sticking. NB: Don’t leave it unattended, it is best served at once.
For serving:
•    1 softly poached egg per person
•    freshly sliced banana
•    desiccated coconut
•    fruit chutney
To serve: Place two strips of pappardelle on a plate, then top with a spoonful of bobotie, then another strip or 2 of papperdelle and another spoonful of bobotie. Top with a softly poached egg and serve with freshly sliced banana, desiccated coconut, and fruit chutney.
(RECIPE FROM THE FOOD FOX)

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