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A traditional South Africa favorite served the Mexican way with a touch of French.
Bobotie Tortilla with Hollandaise
1 hour, 30 minutes
- 300 g Cake Flour 2 cups
- 10 ml Salt
- 5 ml Baking Powder
- 60 ml Sunflower Oil ¼ cup
- 160 ml Tepid Water ⅔ cups
- 15 – 30 ml Sunflower Oil
- 2 Onions finely chopped
- 20 ml Curry Powder
- 15 ml Turmeric
- 1 kg Ground Beef
- 30 ml Worcestershire sauce
- 45 ml Apricot Chutney
- 100 g Raisins ½ cup
- Juice of 1 Lemon
- Salt and Pepper to taste
- 3 Large Egg Yolks
- 2,5 ml Salt
- Pinch of Black Pepper
- 15 ml Lemon Juice
- 5 ml Dijon Mustard
- 125 g Butter
- 4 Tomatoes finely cubed
- 1 Onions cut in thin half rings.
- Fresh Thyme finely chopped.
- Fresh Rocket
- In a clean mixing bowl, add the flour, salt and baking powder. Use a wooden spoon to combine the dry ingredients.
- Add the water and oil and mix until it forms a dough.
- Tip the dough onto a floured workspace and knead for 5 minutes until elastic.
- Place the dough into a clean, dry bowl and allow to rest for 30 minutes.
- Divide the dough into 8 x 65g balls. Use a rolling pin to roll each of the balls very thinly in a circle shape.
- Heat a frying pan over low heat with a little bit of butter.
- Fry the tortillas in the heated pan for 1 minute on each side.
- Keep aside until needed.
- Heat a large saucepan over moderate heat. Fry the onions, curry powder and turmeric in the olive oil for 5 minutes. Add more oil if needed.
- Add the rest of the ingredients, in order as it appears on the ingredient list, and fry until the meat is cooked.
- Remove from the heat and keep aside until needed.
Hollandaise (make this, just before serving)
- Combine eggs yolks, salt, pepper, lemon juice and mustard in a blender jug.
- Microwave the butter in a microwave safe bowl in 20 second increments until completely melted and hot to the touch.
- Cover the blender with a lid and blend the yolk mixture at high speed for 3 seconds.
- With the blender still running at a slow speed, uncover (or take out the middle plastic piece from the lid) and slowly pour the hot melted butter in a thin stream.
- Taste test and season with a little extra salt and pepper, if needed.
- Mix the tomato, onion and chopped thyme.
- Fold the tortilla wraps in half.
- Fill each of the the tortillas with rocket, tomato mix and bobotie.
- Finally, drizzle the Hollandaise over the bobotie and serve.