Autumn and Winter are my favorite seasons although I must admit I do miss Summer when I think back to our December Summer beach holiday in Plettenberg Bay.
One of my fondest memories from our December holiday has to be our visit to Bramon Wine Estate where we enjoyed an afternoon filled with bubbly and gorgeous Tapas all whilst sitting in between the wine estate grape vines which as promised added sparkle to our already amazing holiday.
The afternoon was one that will not be easily forgotten and if you ever have a chance to go to Plettenberg Bay, this is definitely a must do activity to add to the list.
Although everything was super scrumptious and delicious including the Strawberry and Biltong salad, there was definitely another favorite among the family: the Bobotie Spring Rolls. I have never been a huge fan of the South African sweet mince when made in the traditional way but when served as little canape sized treats, the meal was transformed into an exotic burst of flavour that I’m sure my family would agree is very much moreish.
I set out to find a recipe for Bobotie to replicate our Bramon Wine Estate experience and with my current love of all things Phyllo Pastry, I attempted to make my very own Bobotie Spring Rolls. They turned out to be a success and are amazing delicious bundles of joy. Although quite messy to make, the effort is so worth it. I love the smell of roasted almonds and have combined a few Bobotie recipes with my own adaptations by using some home chef kitchen license. I am a big believer in trying to use what I have in my pantry rather than buying specific special ingredients. The end result is super delicious which is sure to induce an awesome high five moment from husbands and guests. These gorgeous little treats go very well with Pomegranate juice complimenting the spices and the robust fruity flavour of the mince. Most recipes call for deep frying when it comes to Phyllo pastry but I prefer to use the oven.
*A quick tip I have learnt when chopping onions is to peel them under running cold water and then chop them in a clean glass dish of water, guaranteed no tears.
My Lamb Bobotie Spring Rolls Recipe
This recipe can make 18- 24 Spring Rolls
25 g Butter
30 ml Olive Oil
15 ml Grated Fresh Ginger
15 ml Brown Sugar
5 ml Cayenne Pepper (or Chilli powder)
5 ml Tumeric
5ml Chinese five spice (optional)
2.5 ml Salt
25 ml Spring Onion chopped
1 Onion chopped
1 slice of White Bread, crust removed, soaked in 125ml milk
500g Lamb Mince (or beef if you prefer)
60 ml Raisins soaked in either Port or Sherry (I used Sherry as I had this readily available)
25 ml Chutney
15 ml Apricot Jam
10 ml Worcestershire Sauce
15 ml Tomato Sauce
100 ml Almond flakes dry pan roasted
Lamb Bobotie Mince
- Soak the raisins in port or sherry and set aside
- Soak the bread in milk and set aside
- Heat the butter and oil together in a medium sized pot – take care not to burn the butter and oil
- Add the fresh ginger, brown sugar, Cayenne Pepper, Tumeric, Chinese Five Spice, Salt and Spring Onions and Onion to the pot and stir fry until the onions are soft
- Add the lamb mince to the pot and brown
- Mash the bread with a fork and add to the browned mince mixture
- Drain the raisins and add to the mince, mix over a medium heat
- Roast the Almonds in a dry non-stick pan (watch these carefully as they burn easily)
- Add the chutney, apricot jam, Worcestershire sauce, Tomato Sauce to the mince
- Simmer for 10 – 15 minutes on medium heat
- Add the roasted almonds to the mixture and mix gently
- Let the mince cool
- Pre-heat the oven to 160 Celsius
- Prepare a baking tray with a non stick coating
- Cut two sheets of Phyllo pastry into squares
- Using the melted butter, brush the top and bottom of each layer of pastry and use two layers for your parcel
- Add a tablespoon of the mince mixture to the center of the pastry
- Roll the pastry and tuck and fold in on the ends to create a parcel
- Place your parcels onto the baking tray and bake for 20 minutes
- Adjust the oven to grill for 3-4 minutes to crisp up the pastry
- Serve with a side of Sweet Chilli Sauce and vegetables of your choice
Let me know your thoughts and send me any suggestions you may have regarding different dipping sauces. I would love to hear back from you.
Till Next Time