Craig Cormack’s tasty bobotie recipe for #HeritageDay

Chef Craig Cormack, the chef patron at Waterford Wine Estate, hosted a Facebook Live cooking session on Thursday ahead of Heritage Day.

Cormack who has been a chef for 34 years prepared a delicious bobotie.

He has spent half of his career working in hotels and the other half, in his own business.

“Louis Leipoldt was a massive inspiration to me when I started researching South African cookery,” he said.

He added: “By looking at the classics, I looked at how I could make a recipe my own based on culture, but in a modern way.”

Cormack wants to “celebrate the flavours only cultures can achieve.”

Those who tune into his Facebook Live can expect him to explore culture and have fun with his love for cooking.

For those who missed the Facebook Live event here is the recipe. Enjoy!

Sauce

1 Onion

2 cloves Garlic

1 table spoon sultanas

30g Ginger

30g Dried Apricots

20ml White Wine Vinegar

40ml Sugar

500ml Demi Glace

120 gr Braised Lamb shoulder, or braised beef brisket

Sauté the onion and garlic in a pan, adding in the apricots, ginger and sultanas, DD THE SUGAR TO CARAMLISE and the deglaze with the vinegar, add the Demi glace, allow to simmer, the consistency should not be too thin or thick – it just needs to coast the ingredients, add in the meal, and the tempered spices and mix well, simmer for a few minutes and place in the serving dish,

Spice mix

½ teaspoon Turmeric

1 Tablespoon Mild Curry Powder

1 Tablespoon Ginger Powder

1 Tablespoon Coriander Seeds

½ teaspoon Chili Powder

1 teaspoon Nutmeg

Zest of 1 Lemon

½ teaspoon Turmeric

Mix all ingredients together, temper in a warm pan with 15 ml sunflower oil, till all flavour have developed,

Egg Custard

1 cup cream