Dianne Bibby’s Bobotie Filo Parcels with Apple Ring Chutney
This morning, when I sat down to write about the KWV Roodeberg Red 2013, a wine of great childhood nostalgia for me, I was thinking about a spicy traditional dish with which to pair it. I remember on the farm while growing up, Sunday lunch was always a huge meal with aunts and uncles and cousins driving out from Cape Town. In summer it was always a braai, in winter it was stews an casseroles, often made with Springbok from hunting expeditions in the Karoo, or lamb which was railed to us wrapped in brown sacking which we picked up from the goods department at Bellville Station, 5 miles down the road through farmland, now covered in housing and business units. Long tables were lined up under two huge trees in front of one of the gables of the old farm house. In winter, the meal took place in the dining room. I remember the starched table cloth and napkins, we used Robin Starch. At times my mother would make a large dish of Bobotie and it was the connection with the Roodeberg, which always stood on the Sunday lunch table, that sparked when I saw Dianne Bibby’s Bobotie Filo Parcels recipe this morning.
2 slices white bread, crusts removed and soaked in 200ml milk
2 tablespoons golden sultanas
juice of half an orange
2 tablespoons vegetable oil
1 tablespoon butter
1 large brown onion, finely diced
1 garlic clove, minced
1 carrot, finely diced or grated
2 teaspoons freshly grated ginger
2 1/2 teaspoons medium strength curry powder
1/4 teaspoon dried red chilli flakes
1 teaspoon ground coriander
1 teaspoon turmeric
zest of 1 lemon and juice of half
500g free-range lean beef mince
1 cinnamon stick
1 tablespoon peach chutney
1 cup chicken stock
2 tablespoons almond nibs
6 sheets filo pastry
4 tablespoons melted butter
egg wash (1 egg whisked with 2 tablespoons water)
sesame seeds, for finishing
Preheat the oven to 180º C. Place the sultanas in a small bowl, cover with the orange juice and set aside. Heat the oil and butter in a large frying pan. Sauté the onion until soft and translucent. Add the garlic, carrot and ginger. Cook for a further 4 minutes. Add all the spices and toast for a minute, stirring all the while to prevent the spices from burning and becoming bitter. Add a drop more oil and mix in the mince. Brown the meat until well coloured and just starting to catch on the bottom of the pan. Season with 1 teaspoon salt and freshly ground black pepper.
Squeeze out the excess milk from the soaked bread and add to the pan, together with the drained sultanas, cinnamon, chutney, chicken stock and almond nibs. Cover with a lid and simmer on a low heat for about 20 minutes until the carrots are soft and the meat is cooked through.
Cut the filo pastry into 12 squares of equal size. Brush six of the pastry layers with melted butter and place the other six filo sheets on top. Divide the meat equally between the filo stacks. Shape the meat into rounds and gather the pastry together at the centre to form a parcel. Press firmly at the base of the gather to secure the filo in place. Brush with egg wash and scatter over some sesame seeds. Bake for 35-40 minutes until golden and crisp. Serve with pan fried apple rings and a spicy peach chutney.
Michael’s wine recommendation – CLICK HERE