Ostrich-Bobotie

Ingredients for Ostrich-Bobotie

Instructions for Ostrich-Bobotie

To prepare the Ostrich-Bobotie recipe, please follow these instructions:

Brown ostrich meat in a pan with butter. Stir well under Brown in the flesh no, so it will be light and crumbly.

Add salt and pepper to taste and cook the meat for a few minutes with væden. Cut the peeled onion into cubes, udkern the peeled apples and cut them into small cubes, crack and udkern grapes (or rinse the raisins).

Saute the onions a few minutes in the butter/oil spiked with Curry. Come on Apple dice and sauté them with in a moment. Mix the grapes in, and taste the mixture with the lemon juice and Mango Chutney.
Add half of the almonds/Peanuts.

Soak bread in milk/cream French, stir the eggs in, and season with salt and pepper.

Fill now ostrich meat, onion-fruit mixture and franskbrøds forcemeat alternately in a well-oiled baking dish. Start with ostrich meat and finish with franskbrøds forcemeat.

Sprinkle the rest of the almonds/Peanuts on top.

The Court sought more spicy, can be sprinkled a little Curry and blended a little Mango Chutney in between the layers.

Bobotien is put into a preheated on at about 200 degrees C for a good 30 minutes, until it is lightly golden on the surface.

Serving suggestion: give the salad to-of finely cut Iceberg, together with broken udkernede grapes in a mild oil/lemon dressing.

Server also mini baguettes with garlic butter.