today we're doing South Africa's national dish which is the beauty a firm favorite at our restaurant so to make the booty you need the funny you need some finely diced onion with some baby I'm going to point to the preheated petrol oil garlic and we're gonna add some finely grated ginger you can spit it about another minute so to bring out the side [Music] the next step would be to add on your spices and what you already want to do you want to add your spices and write them in your your pan what again you to bring out the flavor of the spices so basically there's three or four spots of our reviews we use a Roger medium spring curry powder we use a Robertson tumeric a bit of ground cumin over the from cinnamon finger at the Terra Cotta bit of turmeric or Cory from human and a bit of cinnamon cooked it through to reduce all this beautiful flavors and by brushing it off you know there's natural flavors to come through and we're not gonna add our ground beef ins if you had already use beef mince I wouldn't suggest using any other top limits but these are on defense I use a 80/20 with a bit of feta and you going through there aren't the mints along with your onions venison stomp oh you're back Lori you're doing some katabatic wait one so the booty is now cooked through in researching off and what we need to do obviously is seasoned cracked black pepper mix it through and if you lock down and there are three important things that I do not have which I always do head number one is some toasted almonds I love to touch the armors begin to bring the flavor of the spice and add toasted almonds I then we also definitely add some smooth apricot jam and I would definitely add some fresh coriander fresh chopped coriander to the dish to make complete this dish Bolivar is also going to be on our new went Amelia pedobear and for all the vegetarians out there we go very similar lentil and chickpea the booty which is made more this the same method which will also be on our menu again dish in Europe the booty months into a little casserole dish something heat oven proof one side and the top low we're now going to make a what we call in the industry a royal capacity cream premier and egg so what you do you put the two together and you whisk together your egg in your cream to form a lovely topping this goes on top of the booty you're gonna add some now and you bake this in a preheated oven 180 for about 45 minutes yeah we're not given the BBT time to back them up lovely with the real on top the egg and cream and all we need to now do is garnish it I've managed to find some fresh coriander Perry isn't the curry with our coriander I've also got some chopped fresh banana which on air on top and to top it off some mrs. balls chutney we stir this with some yellow raisin rice I also have if I have some toasted coconut and even maybe a pop it on and we serve this with our bad about see the selection classy Cabernet Sauvignon which is only sixty round a bottle in the restaurant which is good value and this we found compliments that the beauty very well enjoy
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