Cooking ‘Fever’ishly - breakfast vetkoek

2020-01-29 06:00
PHOTO: food24Breakfast vetkoek.

PHOTO: food24Breakfast vetkoek.

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For the vetkoek:

250ml water — tepid

6g instant yeast

1 ½ tsp sugar

750ml cake flour

3,7ml salt

7,5ml olive oil

Sunflower oil — for deep-frying

For the bobotie mince:

15ml olive oil

30ml bobotie spice mix

10ml ground tumeric

500g beef mince

30ml peach chutney

Salt and pepper

For the salsa:

2 corn on the cob

½ large red onion — finely chopped

Large avocado — finely chopped

10ml lemon juice

10ml olive oil

To serve:

4 large eggs — fried

Handful basil leaves — optional

METHOD (40 minutes)

For the vetkoek, combine the water, yeast and sugar. Set aside for five minutes, until foamy.

Combine it with the cake flour, salt and olive oil to form a dough.

Knead for eight to 10 minutes.

Place the dough in a large bowl, cover with a clean cloth and set aside in a warm place to rise (30 to 40 minutes) until doubled in size.

Heat the oil for deep-frying to 180°C.

Divide the dough into eight to 10 portions and roll each piece of dough into a ball.

Fry the dough balls off in batches for three to five minutes, until golden and cooked through. Drain on kitchen paper.

For the bobotie mince, heat the oil in a pot over medium heat.

Add the bobotie spice mix, turmeric and beef mince and fry for 10 to 12 minutes until browned and cooked through.

Stir in the chutney and season to taste.

For the salsa, char the corn over medium coals on the braai for 10 minutes or in a smoking hot griddle pan for three to five minutes.

Slice off the corn kernels and toss with the rest of the ingredients. Season to taste.

To serve, slice open each vetkoek and fill with the mince mixture.

Top with the salsa and serve each portion with a fried egg.

Garnish with some basil leaves, if preferred.

Tip: Leftover vetkoek can be served as a sweet treat with salted butter, strawberry or apricot jam and cheese.

— Food24.


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