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Ostrich bobotie

20 minutes cooking time   |   35 minutes preparation time



Serves 4

  • 500 g Klein Karoo Ostrich Mince
  • 1 slice white bread
  • 250 ml milk
  • 1 onion, chopped
  • ½ apple, grated
  • 40 g butter
  • 20 ml curry powder
  • ½ teaspoon turmeric
  • 2 tablespoons fruit chutney
  • ¼ cup almonds, chopped
  • ¼ cup raisins
  • 15 ml lemon juice
  • Salt and freshly ground black pepper
  • 200 ml cream
  • 2 eggs
  • 2 bay leaves


  • Soak the bread in the milk.
  • Grease an ovenproof dish and set the oven to 180 °C.
  • Lightly brown the ostrich mince in a hot pan with a little olive oil.
  • Cook the onion and apple slowly in the butter until soft but not coloured.
  • Add the turmeric and curry powder and cook for one minute.
  • Mix the apple and onion with the meat, chutney, almonds, raisins and lemon juice.
  • Drain and mash bread and reserve milk.
  • Fork the bread into the meat.
  • Season with salt and pepper, pile into the dish.
  • Meanwhile, mix the eggs with the reserved milk and cream.
  • Season with salt and pepper.
  • Pour this over the meat mixture, place the bay leaves on top.
  • Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered for 30-35 minutes or until the custard has set and browned.

Serve with rice, tomato sambal, and fennel salad.

Recipe:  Chef Jodi-Ann Pearton

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