Smoked snoek bobotie
| Recipe By: | Maranda Engelbrecht |
| Serves: | 8 |
| Cooking Time: | 40 - 60 minutes |
| Serving Suggestion: | Serve with sliced cabbage and chutney on the side. |
| Prep Time: | 20 minutes |
Ingredients
- 4 cups cabbage, shredded
- 500 g lightly smoked snoek
- 2 large onions, chopped
- 6 garlic cloves, finely chopped
- 90 ml Granny Smith apple
- 30 ml Butter
- 2 slices white bread
- 200 ml organic full cream milk
- 4 Free-range eggs, beaten
- 3/4 tsp curry powder
- 5 ml turmeric, ground
- 1 1/2 tsp cinnamon, gorund
- 2.5 ml coriander, ground
- 340 g white sugar
- 2 Tbsp Black pepper, freshly ground
- 1/3 cup lemon juice
- 100 g crimson raisins, chopped
- 90 ml chutney
- 4 lemon leaves
- 2 Tbsp lemon, juiced
- 1 ml cayenne pepper
- 5 ml ginger, ground
- 2 star anise
- 15 ml coriander, ground
- 2.5 ml salt
- 400 g white sugar
- 250 ml white balsamic vinegar
- 6 garlic cloves, roughly chopped
- 1 onion, thinly sliced
- 1/2 cup crimson raisins, chopped
- 2 Granny Smith apples, sliced into matchsticks
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Hollow the inside of the cabbage out and chop finely. Keep the cabbage bowl/s and use as containers to bake bobotie in. It needs to fit into a deep bowl the shape of the cabbage. If you do not use the cabbage as a container omit 1 egg.
- Preheat the oven to 180°C.
- Brown the onions and garlic in a pan with butter, add the apples and cook a little bit more.
- Soak the bread in milk and squeeze the milk out, reserve the milk. Mash the breads.
- Combine all the spices, lemon juice, raisins and chutney and add to onion mixture. Add bread and combine.
- Pack fish into cabbage with layering of fish and onion mix.
- Whisk together the remaining milk and eggs and add seasoning to taste.
- Pour half the mixture over and bake for 20 mins. Place a sheet of foil loosely on top of the baking dish to prevent the cabbage leaves from burning too much.
- Remove and pour the remaining milk and bake for 20 mins. Place the foil back over if necessary.
- Remove from the oven when cooked through. Cool down slightly and carefully remove from baking dish.
- To make the chutney, simmer 2 Granny Smith apples, 50g raisins, 1 onion, 1 clove garlic, 250ml white balsamic vinegar, 180ml sugar, 10ml salt, 15ml ground coriander, 2 star anise, 5ml ground ginger and 1ml cayenne pepper, over low heat until the apples are soft and the mixture is thick. Serve warm or cooled.
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