Matt Tebbutt bobotie with turmeric rice recipe on Saturday Kitchen

Matt Tebbutt served up a tasty South African bobotie with yellow turmeric rice on Saturday Kitchen.

The ingredients are: 2 slices white bread, crusts removed, milk, to cover, 20g unsalted butter, 1 onion, finely chopped, 3 garlic cloves, crushed, 1 tsp cumin seeds, ground, 1 tsp coriander seeds, ground, 2 tsp ground turmeric, 2 tbsp Madras curry powder, 1 red eating apple, peeled and cut into 1cm pieces, 50g sultanas, 500g beef mince, 500g lamb mince, 2 bay leaves, 2 tbsp mango chutney and 1 tbsp tamarind paste.

For the topping: 3 bay leaves, 150ml full-fat milk, 100ml double cream and 2 free-range eggs, beaten.

For the yellow rice: 250g basmati rice, 1 tsp ground turmeric, 50g raisins, 1 tsp sea salt, 5cm fresh root ginger, peeled and thinly sliced, 4 whole cloves and 20g unsalted butter.

To serve: 1 tbsp roughly chopped coriander (optional).

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.

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