Skip to content

Ostrich Bobotie Spring Rolls

Ostrich Bobotie Spring Rolls

Traditional Bobotie is South Africa’s national dish and consists of a curry flavoured minced meat, topped off with an egg and milk custard. Our Ostrich Bobotie is not only a healthy meal, but beautifully demonstrates the fusion of cultures in South Africa yielding a colourful and fragrant result.

Prep time icon copy

Preparation Time

Text goes here

cooking time icon

Cooking Time

Text goes here

serving icon_

Servings

Text goes here

INGREDIENTS

  • 500g Ostrich Mince
  • 1 slice white bread soaked in 250 ml milk
  • 1 small onion, chopped
  • 1 apple, grated
  • 40g butter
  • 20ml curry powder
  • 2,5ml turmeric
  • 30ml fruit chutney
  • 1⁄4 cup almonds, chopped or flaked
  • 1⁄4 cup raisins
  • 15ml lemon juice
  • 200ml cream or plain yogurt
  • Salt and freshly ground black pepper to taste
  • 2 eggs
  • 2 bay leaves
  • 1 roll of phyllo or spring roll pastry, defrosted

DIRECTIONS

METHOD:

  • Pre-heat the oven to 180oC.
  • Soak the bread in the milk.
  • Lightly brown the Ostrich mince in a hot pan using a little olive oil.
  • Cook the onion and apple slowly in the butter until soft, but not coloured.
  • Add the turmeric and curry powder and cook for one minute.
  • Mix the apple and onion with the meat, chutney, almonds, raisins, and lemon juice.
  • Drain and mash the bread, reserving the milk.
  • Mix the bread into the meat, using a fork, and season with salt and pepper.
  • In a separate bowl, mix the eggs with the reserved milk, as well as the cream or yogurt.
  • Pour this custard over the meat mixture in the pan, add the bay leaves and cook for a further
    5 minutes to give the custard mixture time to cook.
  • Cut the defrosted phyllo pastry into squares of approximately 15cm x 15cm.
  • Place generous spoonsful of the bobotie mixture in the centre bottom of each pastry square and start rolling it up like a cigar. Stop halfway to brush the pastry with melted butter.
  • Then fold the left and right sides inwards, securing the parcel by brushing it again with butter.
  • Continue rolling up the remaining pastry into a cigar shape.
  • Place on a well greased tray and bake for 30min or until browned.

Roast Prime Steak with Glazed Mushrooms

Deconstructed Ostrich Lasagne

Ostrich Steak Pizza

Ostrich Neck Pot Pie with cardamon

Pan-fried liver with Sour Cream and Muscadel Sauce

Meatballs and Pasta

Ostrich Sosatie Salad with Coriander Pesto

Moroccan Espetada with Couscous

Stuffed Ostrich Fillet

Oudtshoorn Shepherd’s Pie

Ostrich Stroganoff

Ostrich Goulash

Ostrich Bolognese Fillet

Ostrich Neck Pot

Ostrich Biltong Soup

Creamy Ostrich Fillet Medallion

Ostrich Wellington

Ostrich biltong soup

Pepper Crusted Ostrich Fillet

Stuffed Ostrich Fillet

Ostrich Mince Chilli Bombs

Homemade Ostrich Burgers

Ostrich Spaghetti Bolognaise

Whole Ostrich Fillet Roast With Blue Cheese and Peppercorn Topping

Ostrich Meatloaf

Ostrich Bobotie

Ostrich Prime Steak with Balsamic Jus

Ostrich Triangles

Asian Style Ostrich Steak Strips and Vegetable Stir-fry

Morocccan-style Ostrich Mince Shepherds Pie

Ostrich Goulash Curry

Ostrich Fillet With Green Peppercorn & Brandy Sauce

Grilled Ostrich Steak With Lemon And Sage Crust

Ostrich Pepper Fillet

Ostrich Shashimi

Ostrich Kefta

Ostrich Steak Burger Towers with Vegetable Fritters

Ostrich Goulash Rogan Josh served with Tomato Sambal

Ostrich Steak Burgers with Beet Tzatziki and Spicy Potatoes

Ostrich and Pear Casserole

Ostrich Steak Burgers with Camembert and Onion Marmalade

Seared Ostrich Fillet served with Compressed Watermelon, Garlic and Black Pepper Croutons

Ostrich Kebabs Served with Peanut Sauce and Mealie Pap

Back To Top