13. BAKED BOBOTIE PANCAKES
Yield: ± 4.7 kg (Makes 2 half inserts) Pancakes Master Sweet Batter R/P (08169050) 500 g (1 sachet) Milk 375 mℓ (1½ cups) Water 500 mℓ (2 cups) Oil 80 mℓ (¹/3 cup)
Method:
1 Sift the Master Sweet Batter R/P into the milk, water and oil, whisking until smooth and lump-free. Decant into a pouring jug and allow to rest for ± 10 minutes. 2 Heat a 24 cm pancake pan or non-stick pan over medium heat. Grease with non-stick spray or lightly brush with oil. 3 Slowly pour ¼ cup (80 g) of batter into the centre of the pan tilting the pan in a circular motion in order to coat the bottom of the pan evenly. 4 Cook the pancake for ± 1 - 2 minutes or until the bottom just starts to turn golden brown. Loosen the edges with a plastic spatula and gently flip the pancake to cook on the other side. Make sure the pancake is flat against the pan with no folds. Cook for ± 1 minute before removing from the pan. Repeat using the remaining batter (± 18 pancakes), greasing the pan after each pancake. White Sauce 1.4 ℓ (5½ cups) 170 g (1 sachet)
Milk White Sauce R/P (08432025)
Method:
5 Whisk together the milk and White Sauce R/P in a large saucepan. Place over medium heat and bring to a simmer, stirring continuously, until the sauce has thickened. Bobotie Mince Filling Oil, for frying 90 mℓ (6 Tbsp) Onions, chopped 400 g (4 small) Beef, mince 1.2 kg Bobotie R/P (08431027) 180 g (1 sachet) Water 700 mℓ (2¾ cups) Raisins 120 g (¾ cup) Mild Fruit Chutney (07656040) 160 mℓ (²/3 cup)
Method:
6 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and cook until browned. 7 Mix the Bobotie R/P into the mince and gradually add the water. Simmer for ± 20 - 30 minutes, stirring continuously. 8 Mix the raisins and Mild Fruit Chutney into the mince mixture. 9 Spoon the filling into the pancakes (± 120 g per pancake) and roll to enclose the filling. 10 Preheat an oven to 180°C. 11 Spread a thin layer of white sauce on the bottom of a half insert, followed by a layer of filled pancakes, another layer of white sauce and the second layer of pancakes. Pour the remaining white sauce over the top. 12 Bake in the oven for ± 20 minutes or until golden brown.
Baked Bobotie Pancakes
Chef’s Tip: Stir continuously while making the white sauce to avoid lumps.
14. THAI BUTTERNUT & CHICKEN RED CURRY
Yield: ± 3.1 kg (Makes half insert) Chicken, fillets, cubed 1 kg Red Curry Base R/P (08889030) 100 g (1 sachet) Garlic & ginger paste 10 g (2 tsp) Butter 90 g (6 Tbsp) Onions, grated 300 g (2 medium) Tomato paste 50 g (3 Tbsp) Tomatoes, chopped 410 g (1 can) Coconut milk 600 mℓ (1½ cans) Water 400 mℓ (1²/3 cups) Butternut, chopped 900 g (1 medium) Lemon/Lime juice 10 mℓ (2 tsp) Fresh coriander, finely chopped 10 g (2 Tbsp)
Method:
1 Marinate the chicken in the Red Curry Base R/P and garlic & ginger paste. 2 Heat the butter in a large pot and fry the onions until soft and transparent. Add the tomato paste and mix through. 3 Add the marinated chicken and fry until sealed. Add the chopped tomatoes, coconut milk and water. 4 Place the lid on the pot and bring to the boil, add the butternut. 5 Cover and simmer for ± 50 minutes, stirring occasionally, until the butternut is tender and the sauce has thickened. 6 Add the lemon/lime juice and coriander to serve.