Vetkoek with curried beef mince

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
  1. Place the flour, sugar and salt in a stand mixer with a dough hook.
  2. Mix the yeast with 200ml warm water and let it foam.
  3. On a low speed, add the yeast water and 450ml water and let the dough knead for 4-5 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover and let it rise for about an hour.
  5. Press the dough out in a work surface with some oil and press out shapes with a round cookie cutter.
  6. Fry the vetkoek until golden brown on both sides.
  7. Cut open and fill the vetkoek with the curried beef mince and serve with the chutney and chilli and lime flavoured peanuts.
Curried beef mince
  1. 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.
  2. Fry the carrot, potato, onion, garlic and ginger until slightly browned.
  3. Add the turmeric, cumin and curry powder and cook until fragrant.
  4. Add the tomato, stock and chutney and cook for 10-15 minutes until thickened.
  5. Season to taste and serve inside the vetkoek.
Peach and apricot chutney
  1. Fry the onion, garlic and ginger in some oil until softened.
  2. Add the curry powder, cloves, turmeric and coriander and fry until fragrant.
  3. Add the peaches, apricots, sugar, vinegar, water and salt and boil on a low heat until sticky.
  4. Serve with the curried beef mince filled vetkoek and chilli and lime flavoured peanuts.
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