Vetkoek with curried beef mince
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THANK YOU CHEF MYNHARDT JOUBERT!
Vetkoek with curried beef mince served with Montagu dried peach and Turkish apricot chutney and chilli and lime peanuts
Serves: 6-8 people
Prep Time: 30 minutes
Cooking Time: 45 minutes
Passive Time: Approx. 1 hour
Easy to make
Ingredients
Vetkoek
- 1kg Cake flour
- 10g (1 sachet) Instant dry yeast
- 1/4 Cup brown sugar
- 15ml Salt
- 200ml + 450ml Warm water
- Some oil for frying
Curried beef mince
- Some butter and olive oil for frying
- 500g Lean beef mince
- 1 Carrot, peeled and cubed
- 2 Potatoes, peeled and cubed
- 1 Onion, peeled and chopped
- 4 Garlic cloves, peeled and minced
- 30ml Fresh grated ginger
- 5ml Turmeric
- 5ml Ground cumin
- 30ml Curry powder
- 1 Tin peeled and chopped tomatoes
- 250ml Prepared beef or chicken stock
- 1/2 Cup Chutney
- Salt and pepper to taste
Peach and apricot chutney
- Some oil for frying
- 1 Onion, peeled and chopped
- 4 Garlic cloves, peeled and minced
- 8cm piece ginger, peeled and grated
- 15ml Curry powder
- 2 Cloves
- 5ml Turmeric
- 10ml Ground coriander
- 250g Montagu dried yellow cling peaches, cubed
- 100g Montagu dried Turkish apricots
- 1/2 Cup brown sugar
- 1 Cup Red wine vinegar
- 1/2 Cup water
- 5ml Salt
Method
Vetkoek
- Place the flour, sugar and salt in a stand mixer with a dough hook.
- Mix the yeast with 200ml warm water and let it foam.
- On a low speed, add the yeast water and 450ml water and let the dough knead for 4-5 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover and let it rise for about an hour.
- Press the dough out in a work surface with some oil and press out shapes with a round cookie cutter.
- Fry the vetkoek until golden brown on both sides.
- Cut open and fill the vetkoek with the curried beef mince and serve with the chutney and chilli and lime flavoured peanuts.
- Heat some butter and olive oil in a large frying pan and fry the mince until loose and golden brown. Remove from the pan and add some more butter and olive oil.
- Fry the carrot, potato, onion, garlic and ginger until slightly browned.
- Add the turmeric, cumin and curry powder and cook until fragrant.
- Add the tomato, stock and chutney and cook for 10-15 minutes until thickened.
- Season to taste and serve inside the vetkoek.
- Fry the onion, garlic and ginger in some oil until softened.
- Add the curry powder, cloves, turmeric and coriander and fry until fragrant.
- Add the peaches, apricots, sugar, vinegar, water and salt and boil on a low heat until sticky.
- Serve with the curried beef mince filled vetkoek and chilli and lime flavoured peanuts.