Cooking ‘Fever’-ishly — Bobotie pasta with creamy chutney sauce

2018-06-27 06:02
PHOTO: food24

PHOTO: food24

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For the pasta

• 400 g cake flour plus extra for dusting

• Pinch of salt

• Four large eggs

• 20 ml ground tumeric

For the meatballs

• 500 g beef mince

• 45 ml bobotie seasoning

• 10 ml olive oil

For the omelette

• Three large eggs

• Salt and pepper to taste

• 5 ml butter

For the sauce

• 15 ml olive oil

• 90 g red onion — finely chopped

• 7.5 ml garlic — finely chopped

• 5 ml corn flour

• 180 ml peach chutney

• 375 ml cream

• Salt and pepper to taste

To serve

• 30 ml flaked almonds — toasted

• Handful coriander — finely chopped

METHOD (35 minutes)

For the pasta, blend the flour and salt together in a food processor.

Whisk the eggs and turmeric together.

Add it to the food processor with the flour mixture and pulse until crumbly.

Turn the mixture out onto a clean surface and bring the dough together with your hands. Knead it lightly for a few minutes until smooth and pliable.

Form the dough into a disc, cover with plastic wrap and refrigerate for 30 mins.

Divide the dough into four pieces and roll out one piece at a time using a pasta maker.

Dust the machine and dough with flour every time you change the pasta machine’s setting.

Roll it through the machine from the thickest setting to the third thinnest setting.

Using the pasta machine’s attachment cut the dough into spaghetti strands.

Dust the cut pasta with flour and hang it over the handle of a saucepan or wooden spoon as you prepare the rest of the pasta.

For the meatballs, use your hands to mix the mince and seasoning together.

Form the mixture into 20 meatballs.

Heat the oil in a large pan over medium heat. Fry the meatballs, in batches, for six minutes.

Turn them over and fry for a further five to six minutes, until cooked through.

For the omelette, whisk the eggs together and season lightly.

Add the butter to a pan over medium heat.

Add the egg mixture and cook for two to three minutes, until the omelette is cooked through. Slice into thin strips.

For the sauce, heat the oil in a pot over low heat.

Add the onions and garlic and sauté for five minutes.

Whisk in the corn flour, chutney and cream and turn the heat up to medium.

Simmer for three to five minutes, until slightly thickened, and season it to taste.

Heat a large pot of salted water over medium heat.

Once boiling, add the pasta and cook for two to three minutes, until al dente. Strain and add it to the hot chutney sauce.

To serve, add a portion of pasta to each serving dish. Top it off with some meatballs and scatter a few omelette strands on top.

Add some toasted almonds and coriander.

For a cheat’s version of the pasta, cook store-bought spaghetti in a pot of boiling water that has been flavoured with 20 ml (4 tsp) of ground turmeric.



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