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Wednesday, March 6, 2013

Babotie spring rolls

This was an idea given to me by my lovely friend Caro; I had been asked to cater a small function and they wanted trendy South African 'street food'. She said she had tried these at a very popular restaurant in Knysna called 'Ile de pain' (I have been and it is out of this world - best croissants this side of the equator) I thought it was a great idea and so set about making my own version.

For all of those out there who have no idea what 'babotie' is: 
Bobotie also spelt bobotjie, is a South African dish consisting of spiced minced meat baked with an egg-based topping. It is thought that colonists from the Dutch East India Colonies introduced bobotie to South Africa after which it was adapted by the Cap Malay community.

To be honest, if you have left-over babotie you could just as easily mix it together and use it for your filling. If you don't want to make a huge amount simply halve me recipe.

Babotie spring rolls

Ingredients: (makes 30 spring rolls)
3 onions
3 tbsp garlic and ginger paste/4 cloves garlic & 1 thumb-sized piece of ginger (grated)
1 tsp salt
2 tbsp sugar
1 tbsp turmeric
1 tbsp medium strength curry powder
1 tbsp cumin
1 tbsp coriander
1kg mince
1 tbsp tomato paste
4 tbsp apricot chutney
2 pieces of white bread (crusts removed) soaked in 125 ml milk
125ml raisins (optional)
2 handfuls of coriander (chopped)

spring roll wrappers
1 egg mixed with 3 tbsp water
oil for frying

Put a large saucepan on medium heat. Drizzle in a good glug of olive oil/sunflower oil (4tbsp) and saute the onions until translucent.
Add the garlic and ginger, salt, sugar and all of the spices and fry for a minute or two (if the mixture starts to stick to the bottom of the pan add a little water)
Add the mince and fry until browned (about 5-8min)
Squeeze excess milk from the bread, break apart and add to the mince along with the tomato paste, chutney and raisins.
Simmer for 15 minutes to reduce.
Remove from the stove and allow to cool.
Once cooled add the chopped coriander.
Place a heaped tablespoon of the mixture on the centre of each spring roll wrapper and shape into cylinders. Fold over the sides, brush the top edges with a little egg was and roll up to seal.
Fry in batches and serve with sweet chilli sauce/tsatsiki/simple salad/all of the above

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