Yield: 10 Portions
(served with Creation Syrah Grenache)
Bobotie
70 g coconut oil
180 g chopped red onions
20 g ginger, finely grated
10 g garlic, finely chopped
12 g turmeric powder
6 g Cape Malay medium curry powder (Woolworths Gluten Free)
12 g ground cumin
8 g ground paprika
3 bay leaves, plus 10 extra for topping
2½ cups green mung beans soaked over night in 2½ cups water
320 g medium sweet potatoes, peeled and cut into small blocks
500 ml vegetable stock
1 litre hot water
10 g Maldon salt
20 g maple syrup
juice of 1 lime
½ tsp freshly ground black pepper
In a big pot add the coconut oil and red onions. Sauté for 2minutes over medium heat. Add the ginger and garlic and sauté for a further minute. Add all the spices and 3 bay leaves and sauté for a further minute. Add the drained mungbeans and sweet potato. Stir for a minute and add the vegetable stock. Stir and let the stock reduce by half. Add the water and bring to a boil. Turn down to a simmer and stir every now and then for the next hour (on the induction stove between 500 and 800 setting). Add the salt, maple syrup, lime juice and black pepper.
Divide the bobotie into the brown brûlée bowls (130g each). Press a bay leaf into each bowl. Add the topping mixture (see below) and bake open in a preheated 200 C oven for 10min. Set aside. When ready to serve, bake covered in a 200 C preheated oven for a further 10 minutes.
Topping
100 g cashew nuts soaked in boiling water for 1 hour (130 g after soaking)
1 can coconut milk
2,5 g ground turmeric
2,5 g Maldon Salt
Blend everything in a bar blender for 2 min and pour over the boboties.
Sundried Tomato and Dune Spinach Salsa
150 g dune spinach, washed
30 g red onion, peeled and finely chopped
150 g red pepper, washed, seeded and finely chopped
2 tbsp (30 ml) verjuice
1 tbsp (30 ml) sundried tomato in oil, drained and finely chopped
Blanch the dune spinach in boiling water for 2 minutes. Transfer to an ice bath to shock and stop the cooking. Finely chop the dune spinach and place in a bowl with the rest of the ingredients, mixing well.
Date, Ginger and Spekboom Chutney
375 g pitted dates (cut up roughly)
45 g smoked paprika
4½ cloves garlic
90 g root ginger, peeled & grated
375 ml apple cider vinegar
salt, to taste
375g spekboom leaves, each leaf cut into quarters
Place all the ingredients, except the vinegar and spekboom, in a food processor and blend until smooth. Add the vinegar and continue blending. Season to taste with salt. Place the mixture in a saucepan with the spekboom and bring to a boil. Let the mixture cool down straight away, otherwise spoon into sterilised jars while still hot, and seal with lids (or vacuum pack).
Garnish
freshly ground black pepper
fresh bay leaves
Place a bay leaf on top of each bobotie and a pinch of black pepper.