Goodbye to January!
Hello to a short and sweet month, February!
For the month of February our focus will be on Impala Vleis™ beef mince options. Our technology and processes used in producing high-quality mince, removes sinews and bone effortlessly, rendering fresh mince. Our aim is to produce high-end mince to our customers. From this process there are three types of minced meats to choose from. |
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Topside Mince: This meat is usually minced from topside and has a very low-fat content and when cooked, has minimal decrease in volume. This type of mince works well for lasagne, bobotie, pie fillings and pasta. When cooking with topside there is no oily residue. |
90/10 Mince:
90% of the mince is meat and 10% is fat. This is a wonderful blend for pasta, pies, fillings and so much more. It is not too fatty when cooked and tasty. |
80/20 Mince: 80% meat and 20% fat. This is also a wonderful blend to make patties, meatloaf, boerewors, meat balls and kofta’s. The fat content is perfect without being too fatty. |
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Mince is always a winner. It’s fast, affordable and very versatile. With everything from meat balls to patties, meatloaf, and pies… A hearty meal is created with our Bobotie recipe this month. Be inspired! |
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There is nothing like having a hearty meal as a family or just friends around a table and with the aromas of curry coming to mind…why not make a Bobotie? |
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Did you know that the Bobotie originated from the Cape Malay? They used left over mutton or lamb and mixed it with spices, chutney and raisins and covered it with a savoury custard and today we use beef mince in the place of lamb. With these flavours in mind, I have created this recipe for you.
My family love having a banana and condensed milk salad instead of chutney. But I do both, because I like to layer my bobotie serving with Impala Fruity chutney, banana salad and to top it all - desiccated coconut! |
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Enjoy serving the recipe to family and friends.
Warmest of wishes
Annelien Pienaar - Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za |
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BOBOTIE
This recipe is enough for 4 portions
3 slices of Bread – soaked in ½ cup milk 1 kg of 90/10 Impala Minced Meat 1 Onion – chopped 1 Celery stick – chopped 5 tbsp Funky Ouma Olive Oil 1 tbsp Curry Powder 1 tsp Garam Masala 1 cup Impala Chutney 2 tsp Garlic ¼ Montagu Raisins 1 tsp Salt 1 tsp Pepper
Preheat oven to 180 C. In a heavy saucepan fry the onion and celery till the onion is translucent. Add a pinch of salt to the process and it will render a sweeter tasting onion. Once cooked add to this the minced meat and soaked bread. Fry until cooked.
Add the rest of the ingredients and cook for another 5 minutes.
Spoon into an oven safe dish of about 20cm x 25cm. Prepare the topping. |
CUSTARD LAYER 1 cup Milk 2 large Eggs – beaten Pinch of Salt ‘n Pepper Fresh Lemon leaves or Bay leaves – dried or fresh Pour the topping over the cooked filling and press the leaves into the meat. Bake for 35-45 minutes. Serve with Turmeric rice.
YELLOW BASMATI RICE 2 cups Basmati rice – rinsed 4 times 4 cups Water 1 tsp Turmeric 3-star Aniseed 1 Vegetable stock cube
Place rinsed rice into a large pot and add water. Boil for 15 minutes, rinse with hot water to remove starch and fill halfway with water, add vegetable stock, turmeric, and star aniseed. Boil on low and go slow for the rice to puff. Keep an eye because basmati can over cook easily. After 15 minutes the rice will be cooked. Strain excess liquid. Add to this 3 tbsp olive oil.
BANANA AND CONDENSED MILK SALAD 3 ripe Bananas – cut into slices ¼ cup Condensed milk 3 Mint leaves – chopped ¼ cup Impala Sweet Mustard Mix all the ingredients together and serve. |
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