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Bobotie cannelloni


bobotie cannelloni

Ingredients 16
Servings 6
Time 30 min

Ingredients

  • 15
    ml
    oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 5
    cm
    fresh ginger, grated
  • 5
    ml
    turmeric
  • 2,5
    ml
    cumin seeds
  • 30
    ml
    roasted curry powder
  • 400
    g
    lean beef mince
  • 125
    ml
    beef stock
  • 60
    ml
    chutney
  • salt and freshly ground pepper
  • 500
    g
    cannelloni tubes
  • 500
    ml
    milk
  • 4 eggs
  • 2,5
    ml
    salt
  • 4 bay leaves
 

Method

About 1 hour
 

Preheat the oven to 190°C. Grease a deep medium ovenproof dish with nonstick spray.

1. Mince

Heat the oil and fry the onions, garlic and ginger until soft. Add the turmeric, cumin seeds and curry powder and stir-fry until fragrant.

2.

Add the mince and stir-fry until brown, then add the stock and chutney, stir and simmer until half the liquid has evaporated.

Season with salt and freshly ground pepper.

3.

Fill the cannelloni tubes with the mince mixture and arrange upright in the oven-proof dish, or arrange horizontally if you like.

4. To finish

Whisk the milk, eggs and salt together and pour over the cannelloni. Arrange the bay leaves on top and bake for 40-45 minutes or until the egg custard has set and the pasta is done.

 

 

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