THE GREAT SOUTH AFRICAN BREAKFAST

By Drum Digital
03 April 2017

PREPARATION: 5 MIN COOKING: 1 HR 10 MIN MAKES 12

PREPARATION: 5 MIN

COOKING: 1 HR 10 MIN

MAKES 12

15 ml (1 tbsp) olive oil

1 onion, chopped

500 g beef mince

1 clove garlic, crushed

200 ml (¾ cup) beef stock

10 ml (2 tsp) mixed herbs

1 x 400 g can chopped tomatoes

15 ml (1 tbsp) tomato purée

500 ml (2 cups) water

5 ml (1 tsp) sugar

1 x 400 g can baked beans

fresh herbs, to garnish

VETKOEK

1 kg flour

125 ml (½ cup) sugar

10 g instant yeast

30 ml (2 tbsp) oil

15 ml (1 tbsp) salt

1L (4 cups) warm water

250 ml (1 cup) extra flour, for dusting

oil, for deep-frying

1 Heat the olive oil in a heavy pan on medium heat.

Add the onion and cook until softened.

2 Add the mince and fry until browned. Then add the

garlic and cook for a minute. Add the stock, mixed

herbs, tomatoes, purée and water and bring to

a simmer.

3 Cook, covered, for 40 minutes. Add the sugar and

baked beans and simmer for another 20 minutes.

Garnish with fresh herbs from the garden.

4 VETKOEK Mix flour, sugar, yeast, oil, salt and

water together. Add extra water only if needed.

Knead thoroughly, then proof for 30 minutes until

well-risen (this will take longer on a cold day).

5 Dust a tray with flour, scoop up handfuls of dough

and roll into balls. Put the vetkoek on the tray and

leave to rise until it has doubled in size.

6 Heat the oil in a deep pot. Fry a few vetkoek

together. Drop in a few dough balls and put the lid

on. Check the vetkoek after 10 minutes. They should

have risen to the top. Turn over to brown on the

other side.

7 Drain and set aside until ready to serve with the

baked beans.

Food (From previous page)

30

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