1 cup Milk
5 slices Slices of white bread, crust removed
4 teaspoons Golden Sultanas
2 tablespoons Olive oil
500g Salted Butter
2 Onions, diced
72 Phyllo Pastry Sheets
4 Cloves of garlic
4 teaspoons Grated Ginger
1 teaspoon Dried red chilli flakes
2 tablespoons Ground coriander
3 teaspoons Turmeric
2 teaspoons Salt
1 kg Lean beef mince
3 Cinnamon sticks
1/2 cup Mrs. Balls chutney
6 Large eggs
500 ml Full cream milk
100 g Sesame seeds
800 g Micro herbs
100 g Almond flakes
500 g Baby Carrots
1 teaspoon Cinnamon
1 tablespoon Honey
1 tablespoon Butter
1 Cinnamon Stick
Preheat oven to 180C and spray muffin pans with cooking spray
Keep phyllo pastry sealed at room temperature. Soak the sultanas in a small bowl with the orange juice, set aside. Cut the bread into chunks and soak in the milk.
Dice the onions, garlic and grate the ginger. Heat the oil and butter in a large pot, fry the onions until soft and light brown
Add the garlic, ginger and all spices and fry until fragrant. Add the mince and fry until brown and fully cooked
Season with salt to taste. Squeeze the milk from the bread and add to the pot
Drain the sultanas; add to the pot together with the cinnamon sticks, bay leaves, chutney and almond flakes.
Add some water, close the lid and let simmer for 20min.
Brush each layer of pastry with melted butter and add a second layer to the buttered side and a follow with a third layer. Place the pastry into the muffin pan, forming a cup shape as you press down.
Add the meat into each pastry cup. Whisk milk and eggs to form custard, add salt to taste. Pour the custard mixture over each pastry cup just covering the mince. Sprinkle sesame seeds on top and twist the edges of the phyllo together to seal the parcel. Bake for 20-15min on 180C.
Baby Carrots: Coat the baby carrots with honey, butter, cinnamon and place in the oven for 20min
Carrot Puree: Peel & chop the carrots. Fry the carrots in butter and then add water and bring to boil with a cinnamon stick. Once carrots are tender remove the cinnamon stick and place the carrots in a blender. Blend until smooth and add a squeeze of lemon juice.
Place 2 bobotie parcels per plate, almond flakes, carrots puree and garnish with micro herbs.