Two things that shout comfort food to me are bobotie and the words, deep fried. So, when the thought occurred to me to combine the two, I had to figure it out. Bobotie’s already quite rich, so by deep frying it, you would need to keep the portion size small. Perfect for a starter! From there, I layered it with rice and used a lean ostrich mince to strike the right balance of richness. The result is an instant new go-to for something to tantalise the tastebuds before the main event!
Crispy Bobotie Chip
Serves: 8 | Cooking Time: 1 hour 20 min | Preparation Time: 20 min | Freezing time: 3 hours
INGREDIENTS
for the bobotie
45 ml olive oil
20 ml butter, salted
500 g ostrich mince
1 onion, finely chopped
1 carrot, julienne
15 ml curry powder
10 ml turmeric powder
1 ml ground ginger
2 ml ground cumin
5 ml ground coriander
150 ml beef stock
80 ml chutney
50 g sultanas
125 ml water
150 ml Spekko Long Grain White Rice
salt and freshly ground black pepper
for the crumb
50 g cake flour, seasoned
3 eggs, beaten
50 ml Spekko Long Grain White Rice
80 g fine dried breadcrumbs
400 ml canola oil
salt and freshly ground black pepper
METHOD
for the bobotie
Heat the olive oil and butter in a large cast iron pot, fry the onions until translucent add the carrots and ostrich mince. Fry until cooked and add the dried spices and Spekko rice, stir in the chutney, water and beef stock, and allow to simmer for 30 minutes, add the sultanas and cook for another 20 minutes or until the rice is cooked. Keep an eye on the liquid: if it’s cooking a bit dry, add more water.
Press the mixture into a 20 x 20 cm pan. Place in the freezer until ice cold. Turn the rice mixture out onto your work surface. Slice into 2 cm x 8 cm strips.
for the crumb
in a jug blender, blend the raw rice until a fine powder and mix with the breadcrumbs, season with salt and pepper and place in bowl.
Crumb the bobotie chips by coating in a bowl with the cake flour, and then dipping the chips into the beaten egg and roll them in the fine breadcrumb mixture. Place in the fridge for 10 minutes while you heat the oil to a medium heat. Fry until golden brown and serve with chutney.
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