Peli Peli: Our Treat!
Meet Chef Paul
Chef Paul is the Executive Chef & Partner of Peli Peli. He has over 40 years of restaurant operations experience in both South Africa and the U.S. He is a self-taught South African chef and has been featured on the Food Network’s Cutthroat Kitchen and CNBC’s Restaurant Startup. Peli Peli is a South African restaurant concept with two locations in Houston, TX. It is rated in the top 5 restaurants in Houston on both TripAdvisor and Yelp!
Chef Paul has an incredible story of how he has built an enviable career in the tough world of restaurant management, ownership and the journey to Executive Chef–all without ever being formally trained. He has done it, and wants to encourage you that you can too. Listen to his story on Chefs Coast to Coast–he will share his tips with you on how you can make anything in your life happen!
Let us Treat You to Peli Peli!
We are stoked to offer you the chance to win a $50 Gift Card to the incredible South African restaurant, Peli Peli in Houston, TX.
Did you hear this week’s episode of Chefs Coast to Coast with Chef Paul? Tune in here and see what you’re in store for if you win!
The winner has been selected! Thanks for tuning in and congrats to Carolyn P–lucky girl!
Bobotie is a classic South African dish and Chef Paul has shared his recipe with us! Try it out and let us know how it tasted! Best of luck, y’all!
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped
- 1 tart apple, such as Granny Smith, peeled, cored, and coarsely chopped
- 2 tablespoons minced fresh ginger (1 1/2-inch piece)
- coarse salt and freshly ground pepper
- 1 teaspoon ground turmeric
- 1 1/2 tablespoons Madras curry powder
- 2 pounds ground lamb
- 1/2 cup slivered almonds (1 ounce), toasted
- 4 slices white bread, crusts removed
- 1 3/4 cups whole milk
- 2 tablespoons apricot preserves
- 2 tablespoons fresh lemon juice
- 4 large eggs
- 1/8 teaspoon freshly grated nutmeg
- 1 teaspoon finely grated lemon zest
- 4 fresh or dried bay leaves
Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes
Preheat oven to 325 F. Heat a large skillet over medium-high heat. Add oil, then onions, apple, and ginger; season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes—reduce heat if vegetables brown too quickly. Add turmeric and curry powder to onion mixture; stir to combine. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 1/2 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
Spoon lamb into a 6-cup shallow baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until set around edges and center is no longer runny, 35 to 45 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.