Mince Bobotie Rolls with Homemade Chutney

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Mince Bobotie Rolls with Homemade Chutney / Karen E. Photography (p)

Makes : 12 Rolls

Bobotie Rolls

Ingredients:

• 15gr Salted Butter
• 15ml Sunflower Oil
• 1 medium Onion, chopped
• 15ml Durban Masala
• 10ml Turmeric Powder
• 500gr Topside Beef Mince
• 15ml White Wine Vinegar
• 10ml White Sugar
• ½ slice White Bread, soaked in 40ml Full Cream Milk
• 35gr Seedless Raisins
• 25ml Mrs Balls Chutney
• ½ Lemon Zest, grated
• Salt and Black Pepper for seasoning
• 80ml Plain Yoghurt
• 80ml Fresh Cream
• 2 whole Eggs

Method:

1. In a pan melt the butter and heat the sunflower oil.
2. Add the onions and sauté until well cooked.
3. Add the spices and allow cooking.
4. Then add the mince and start the cooking process. While this mixture is cooking add the white wine vinegar and white sugar.
5. Add the soaked bread and milk.
6. Finish off with the raisins, chutney and lemon zest.
7. Check seasoning for salt and black pepper.
8. Place this mixture into a greased 18cmX14cm tray, cover with foil and bake in the oven at 180⁰C for 20minutes. Allow to cool.
9. Divide the mixture into 12 portions and roll into long rolls with plastic wrap-tie the ends.
10. Poach in water for 5minutes, then allow to cool and remove the plastic wrap.
11. While cooling make the egg custard, by whisking the yoghurt, cream and eggs together.
12. Place the bobotie rolls onto a greased tray, then drizzle/pour/spoon the egg custard over.
13. Place into the oven for 15 - 20minutes, until golden brown and the egg custard is set on top. 

Homemade Chutney

Ingredients:

• 250gr Dried Apricots
• 250gr Dried Peaches
• 50gr Onions, chopped
• 5gr Garlic, grated
• 200gr White Sugar
• 125gr Raisins
• 125gr Sultanas
• 5ml Dijon Mustard
• Pinch Salt
• Pinch Durban Masala

Method:

1. Place the dried apricots and peaches into a pot and cover with boiling water, allow to cook for about 20 minutes or until the dried fruit is soft.
2. Add all the remaining ingredients and mix well together.
3. Allow to simmer for about 45minutes to 1hour. You might need to add more water while cooking, to ensure a sticky chutney consistency. Store in a sterilised glass jar and serve with the bobotie rolls.