Bobotie with yellow pappardelle & poached egg – Ilse van der Merwe

Ilse van der Merwe's Bobotie with yellow pappardelle & poached egg

Ilse van der Merwe’s
Bobotie with yellow pappardelle & poached egg

Ilse van der Merwe, who owns The Demo Kitchen in Stellenbosch, well worth a visit if you have not been there, well worth it. She is an excellent cook and food blogger and teacher. There’s always a little quirky edge to her food which I love. For this   dish she uses a recipe Lekkerbekbobotie from Huisgenoot Top 500 Wenresepte, compiled by another cook of note, the lovely Carmen Niehaus.

Serves 8 with pappardelle

30 ml vegetable oil
2 large onions, finely chopped
2 cloves garlic, finely chopped
15 ml finely grated fresh ginger
15 ml curry powder (mild or spicy, whatever you prefer)
5 ml each turmeric powder, ground coriander, ground cumin, ground ginger, ground cinnamon
1 kg lean beef mince
salt and freshly ground black pepper
30 ml lemon juice
30 ml fine apricot jam
60 ml fruit chutney
30 ml soft brown sugar
30 ml Worcestershire sauce
30 ml tomato paste
2 slices white bread, processed to crumbs and soaked in water
250 ml seedless raisins
250 ml grated apple
1 bay leaf

Method for Bobotie
In a large heavy based pot, heat the oil and sauté the onions until they are soft and translucent.
Add the garlic and ginger and fry for another minute.
Add the dry spices and fry for another minute.
Now add the beef mince in small batches, breaking up any lumps and frying until it changes colour from pink to pale brown, taking care not to let it brown too much. Season well with salt & pepper.
Now add the rest of the ingredients, stir well, and bring to a simmer. Turn down heat to very low, then cover and cook for about 30 minutes, stirring ever now and then to prevent it from burning. Remove from heat and set aside.

For the pappardelle
500g cake flour
15 ml turmeric powder
5 XL eggs
15 ml vegetable oil to prevent sticking, drizzled over pasta after cooking

Method for pappardelle
Place the flour, turmeric and eggs in a food processor. Process until the mixture resembles large couscous grains, then turn it out on a wooden surface and press into a ball.
Using a pasta machine, roll the dough out in batches, making long thin sheets (I roll it out to my thinnest setting). Use extra flour if necessary. Place each sheet on a lightly floured surface, then cut into wide strips. If you are not going to cook them immediately, hang the strips on a rack to prevent sticking.
Bring a large pot of salted water to a rolling boil. Add pasta all at once, then cook for about 3-4 minutes until al dente (do not overcook). Drain and lightly drizzle with flavourless oil (like canola) to prevent sticking. NB: Don’t leave it unattended, it is best served at once.

For serving
1 softly poached egg per person
freshly sliced banana
desiccated coconut
fruit chutney

To serve
Place two strips of pappardelle on a plate, then top with a spoonful of bobotie, then another strip or 2 of pappardelle and another spoonful of bobotie. Top with a softly poached egg and serve with freshly sliced banana, desiccated coconut, and fruit chutney.

Michael’s wine recommendation – CLICK HERE

La Bri Syrah 2011

La Bri Syrah 2011

Ilse van der Merwe, also known as The Food Fox, in her demo KITCHEN

Ilse van der Merwe, also known as The Food Fox, in her demo KITCHEN

Ilse van der Merwe is one of my favourite food writers. Enthusiastic, innovative and her website is full of exciting food ideas. Ilse appears regularly on television and writes for The Pretty Blog. She has her Demo KITCHEN in the heart of Stellenbosch which is a venue for her regular cookery classes. Ilse offers you some delightful nibbles that you can now order from her kitchen. Walk-ins welcome, open from 10am. Soup lunches are also offered. Call first to be sure 021 882 9895.

This post was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.
Recipe, food preparation and text: Ilse van der Merwe
Photography: Tasha Seccombe   Prop Styling: Nicola Pretorius


Share This Story, Choose Your Platform