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Bobotie Springrolls with Apricot, Mint-Chilli Dipping Sauce

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  • Ready in: 1 hour 10 minutes
  • Serves: 6
  • Complexity: medium
  • Origin: Starters
Bobotie Springrolls with Apricot, Mint-Chilli Dipping Sauce

Ingredients

  • 3 red onions, finely diced
  • 4 cloves garlic, minced or finely chopped
  • 1 x 10 cm piece of fresh ginger, grated
  • 3 tablespoons olive oil
  • 1 tablespoon turmeric
  • 2 tablespoons garam masala
  • 2 teaspoons chilli powder
  • 1 teaspoon ground coriander ( pestle & mortar )
  • 1 kg ground beef – minced
  • 1 x 410 g can whole peeled tomatoes
  • 4 tablespoons tomato paste
  • a handful fresh coriander – finely chopped
  • 200g dried apricots, chopped
  • 100g cashews or slivered almonds
  • 1 slice thick brown bread, cubed ( optional )
  • 2 tablespoons chutney
  • salt & pepper – to taste
  • spring roll wrappers
  • INGREDIENTS FOR APRICOT, MINT-CHILLI DIPPING SAUCE
  • 500g fresh apricots, stoned
  • 2 cups sugar ( 500 ml )
  • a squeeze of lemon juice
  • 200ml apricot juice ( Ceres etc )
  • 1 bunch fresh mint leaves – finely chopped
  • ½ cup of coriander – finely chopped
  • 100 ml sweet chilli dipping sauce
  • 1 teaspoon Kikkoman soya sauce

Directions

  1. Preheat the oven to 180º C. In a large pan, heat oil and gently fry the onion until golden brown, followed by the ginger, garlic & spices.
  2. Add the minced beef and brown. Add the chopped tomatoes and caramelize by reducing some of the liquid for approx. 10 minutes.
  3. Add the apricots, cubed bread pieces ( optional ), and the chutney, and cook for 3 minutes
  4. Add a little chicken or meat stock ( homemade !! ) if too thick. Lastly add the finely chopped fresh coriander – season to taste with salt and pepper.

Method for Apricot, Mint-chilli Dipping Sauce

  1. Place the stoned apricots in a small heavy bottomed pot, along with the sugar, apricot juice and squeeze of lemon juice – cook with the lid on until the sugar has melted and the apricots are soft. Remove the lid from the pot and reduce the apricot mixture until a soft jam-like consistency is formed – it must not be sticky.
  2. Remove from the heat and allow to cool.
  3. When the apricot mixture is cool, add the bunch of finely chopped herbs,as well as the 100 ml sweet chilli dipping sauce, along with 1 teaspoon soya sauce. Mix with a fork until all the ingredients are integrated. Roll Warthog Bobotie mixture into springroll wrappers, deep fry until golden brown, remove from fryer and place on a double layer of roller towel ( kitchen paper ) on a baking tray – place in a medium oven (160º C 170º C) for 5 minutes, to drain and for springrolls to crisp up nicely.
  4. Serve 3 springrolls ( with yellow rice and raisins – optional ), on a rectangular plate, along with the apricot, mint- chilli dipping sauce, garnished with a sprig of mint /and/or coriander.