Bobotie Springrolls

The bobotie springrolls are one of many dishes that’s always a home run with all the guests in Ulumbaza Wine Bar(n). The filling is a traditional South African dish which is normally served as a bake, topped with a custard and served with yellow rice, banana and sambals. And do not forget that side of chutney- a real authentic South African flavour. Now, scrap that idea. We turn the bobotie on its head to give the perfect bite, paired with our wine.

Yields1 Serving

 1 kg Lean steak beef mince
 Springfontein Olive oil
 1 Onion
 4 Carrots
 Homemade fruit chutney
 Homemade apricot marmalade
 Chefs selection of curry mix
 Tumeric
 Coriander
 Paprika
Pastry
 Flour
 Water
 Salt
Sauce -Siracha
 Jalapeno peppers
 Serrano peppers
 Garlic
 Brown sugar
 Salt
 Vinegar
 Water
Mayonnaise
 Springfontein Olive Oil
 Free range egg
 Dijon mustard
 fresh lemon juice
 Salt
 Pepper

1

Filling: Fry the onion and carrots until translucent. Add all the dry spices and fry for one minute before adding the mince. Once well combined, add chutney and apricot marmalade. Add salt and pepper to taste.

2

Pastry: Mix the flour, water and salt until well combined. Brush the mixture in a hot non-stick pan and place on the heat until the edges pulls away from the pan. Turn pastry and keep on heat for 30 seconds.

3

Sauce: Mayonnaise- Break the egg into a mixing bowl. Add mustard, lemon juice, salt and pepper. Whisk the mixture and slowly add olive oil until it reaches a mayonnaise consistency.

4

Sriracha- Mix all ingredients together and blend in a pulsating mode until smooth

5

Spoon the filling into the pastry. Wrap slowly into a cigar, making sure that the filling doesn’t leak or pop out on the sides. Seal the pastry with a beaten egg wash. Deep fry until golden brown.

Serve warm with a mayo siracha sauce on the side. Best paired with 2016 Ulumbaza White- a blend with white pinotage.

Ingredients

 1 kg Lean steak beef mince
 Springfontein Olive oil
 1 Onion
 4 Carrots
 Homemade fruit chutney
 Homemade apricot marmalade
 Chefs selection of curry mix
 Tumeric
 Coriander
 Paprika
Pastry
 Flour
 Water
 Salt
Sauce -Siracha
 Jalapeno peppers
 Serrano peppers
 Garlic
 Brown sugar
 Salt
 Vinegar
 Water
Mayonnaise
 Springfontein Olive Oil
 Free range egg
 Dijon mustard
 fresh lemon juice
 Salt
 Pepper

Directions

1

Filling: Fry the onion and carrots until translucent. Add all the dry spices and fry for one minute before adding the mince. Once well combined, add chutney and apricot marmalade. Add salt and pepper to taste.

2

Pastry: Mix the flour, water and salt until well combined. Brush the mixture in a hot non-stick pan and place on the heat until the edges pulls away from the pan. Turn pastry and keep on heat for 30 seconds.

3

Sauce: Mayonnaise- Break the egg into a mixing bowl. Add mustard, lemon juice, salt and pepper. Whisk the mixture and slowly add olive oil until it reaches a mayonnaise consistency.

4

Sriracha- Mix all ingredients together and blend in a pulsating mode until smooth

5

Spoon the filling into the pastry. Wrap slowly into a cigar, making sure that the filling doesn’t leak or pop out on the sides. Seal the pastry with a beaten egg wash. Deep fry until golden brown.

Serve warm with a mayo siracha sauce on the side. Best paired with 2016 Ulumbaza White- a blend with white pinotage.

Bobotie Springrolls
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