To be paired with Creation Syrah, Grenache

Kudu Bobotie with Peach Yoghurt, Dried Cling Peaches, Rice Crackers, Quince and Bay Leaf Jus, Bok Choy

Ingredients

  • 4 kg kudu loin
  • 3 large white onions
  • 250 g dried peaches
  • 1 l Greek yoghurt
  • 200 g dried cling peaches
  • 250 g white rice
  • 500 g quince slices, preserved
  • 10 bay leaves
  • 250 g bok choy
  • 40 ml cooking oil
  • salt
  • 24 eggs

Bobotie spices

  • 50 g medium curry spice
  • 5 g ground cumin
  • 15 g garam masala
  • 5 g red chilli powder
  • 5 g red chilli flakes
  • 5 g cinnamon
  • 5 g cloves

Method

  1. Dice the onions and sear off in a pan with oil until glossy.
  2. Slice the kudu and chop finely.
  3. Add the spice mixture to the onion and sear,
  4. Add the kudu and salt.
  5. Make sure the meat is medium rare when taken off the heat.
  6. Beat the eggs.
  7. Place parchment paper in a tray 50 cm by 30 cm, spray with Spray and Cook, place the bobotie mixture inside.
  8. Spread the egg mixture over evenly.
  9. Bake at 180° C for 45 minutes.
  10. Remove from the oven and place in fridge to cool down.
  11. Chop the cling peaches roughly and place in an airtight container.
  12. Blanch the dried peaches in boiling water until soft.
  13. Remove from the water and place in blender.
  14. Blend until smooth to create a purée.
  15. Add the Greek yoghurt and mix in well.
  16. Place in an airtight container.
  17. Boil water in a pot, add rice and cook until soft, then strain through a sieve.
  18. Place in blender and pulse.
  19. Spread on a tray in the dryer and let it dry overnight.
  20. Remove and deep-fry until crunchy.
  21. Season with salt.
  22. Place quince, water and bay leaves in a pot and reduce by half.
  23. For the bok choy: wash and place in container with damp cloth to keep fresh.
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