Name: Bobotie pasta with creamy chutney sauce
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Beef
Ingredients: for the pasta:; 400 g cake flour; salt; 4 eggs large; 20 ml turmeric ground; 500 g beef mince; 45 ml bobotie seasoning; 10 ml fresh chillies; for the omelette:; 3 eggs large; salt and freshly ground black pepper; 5 ml butter; 90 g red onion finely chopped; 7.5 ml garlic cloves, finely chopped; 5 ml cornflour maizena; 180 ml chutney peach; 375 ml cream; salt and freshly ground black pepper; 30 ml flaked almonds; fresh coriander finely chopped

Recipe Disclaimer

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Ingredients (20)

	for the pasta:
400 g	cake flour
	salt
4	eggs — large
20 ml	turmeric — ground

FOR THE MEATBALLS:

500 g	beef mince
45 ml	bobotie seasoning
10 ml	fresh chillies
	for the omelette:
3	eggs — large
	salt and freshly ground black pepper
5 ml	butter

For the sauce:

90 g	red onion — finely chopped
7.5 ml	garlic — cloves, finely chopped
5 ml	cornflour — maizena
180 ml	chutney — peach
375 ml	cream
	salt and freshly ground black pepper

TO SERVE:

30 ml	flaked almonds
	fresh coriander — finely chopped

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Method:

For the pasta, blend the flour and salt together in a food processor.

Whisk the eggs and turmeric together.

Add it to the food processor with the flour mixture and pulse until crumbly.

Turn the mixture out onto a clean surface and bring the dough together with your hands.

Knead it lightly for a few minutes until smooth and pliable.

Form the dough into a disc, cover with plastic wrap and refrigerate for 30 mins.

Divide the dough into 4 pieces and roll out one piece at a time, using a pasta maker.

Dust the machine and dough with flour every time you change the pasta machine’s setting.

Roll it through the machine from the thickest setting to the third thinnest setting.

Using the pasta machine’s attachment cut the dough into spaghetti strands.

Dust the cut pasta with flour and hang it over the handle of a saucepan or wooden spoon as you prepare the rest of the pasta.

For the meatballs, use your hands to mix the mince and seasoning together.

Form the mixture into 20 meatballs.

Heat the oil in a large pan over medium heat.

Fry the meatballs, in batches, for 6 mins.

Turn them over and fry for a further 5-6 mins until cooked through.

For the omelette, whisk the eggs together and season lightly.

Add the butter to a pan over medium heat.

Add the egg mixture and cook for 2-3 mins until the omelette is cooked through.

Slice into thin strips.

For the sauce, heat the oil in a pot over low heat.

Add the onions and garlic and sauté, 5 mins.

Whisk in the corn flour, chutney and cream and turn the heat up to medium.

Simmer for 3-5 mins until slightly thickened and season it to taste.

Heat a large pot of salted water over medium heat. Once boiling, add the pasta and cook for 2-3 minutes until al dente.

Strain and add it to the hot chutney sauce.

To serve, add a portion of pasta to each serving dish.

Top it off with some meatballs and scatter a few omelette strands on top.

Add some toasted almonds and coriander.

TIP: For a cheat’s version of the pasta, cook store-bought spaghetti in a pot of boiling water that has been flavoured with 20ml (4tsp) of ground turmeric.

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