Recipe: Vetkoek and Minced Curry - Blog Launch Competition Winner
Congratulations on the winner of our Blog Launch Competition - Helen Campbell!
Helen has won a Legend Heritage Chef Cookware Set
VETKOEK AND CURRY MINCE by Helen Campbell
Traditionally South African Recipe. Fun and easy to make. Love it.
Enriched Yeast Dough Ingredients:
- 60 ml luke warm water
- 60 ml luke warm milk
- 40 ml oil
- 1 large egg
- 5 ml salt
- 25 ml sugar
- 10 grams / 1 pkt Instant yeast (Purple packet)
- 500 g flour
1. Mix lukewarm liquids (water and milk) and add the oil.
2. Beat the egg and the sugar (with a whisk) and add to the above liquids.
3. Sift the flour and salt in a large mixing bowl and sprinkle instant yeast over it.
4. Add the liquids to form soft ‘knead able’ dough. Do not add the liquid at once to prevent the dough from being to “wet”.
5. Knead the dough well for 10 minutes until smooth and elastic.
6. Place the dough in a clean, oiled bowl and cover with plastic wrap.
7. Place in warm place for ± 30 to 45 minutes and allow to rise till double in size.
8. Knock dough down and divide into 2 equal batches for the two products.
Shape respective products.
CURRIED MINCE VETKOEK OR BREAD ROLL
- 10 ml Oil
- 1 Large onion, coarsely chopped
- 2 Cloves garlic, crushed
- 150 g Mince, preferably lean beef or ostrich
- 3 ml salt
- ± 25 mil mild curry powder
- 15 ml fruit chutney
- 3 ml vinegar
- 15 ml Tomato puree
- 1 ml Worcestershire sauce
- 100 ml water
- 1 potato, peeled and cubed
- Salt and freshly ground black pepper
- Fresh coriander leaves for garnishing (optional)
Oil for deep-frying Method:
1. Heat the oil in a large shallow saucepan and sauté the onion and garlic until soft.
2. Add the mince and brown well.
3. Add the salt and curry powder and sauté.
4. Add the chutney, vinegar, tomato puree, Worcestershire sauce and water and stir well.
5. Add the potato, stir gently and simmer until heated through. Season to taste and keep warm.
6. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume.
7. Bake rolls at 190ºC for ± 15 mins.
8. Cool on cooling rack.
9. Make a slit in the roll and fill with the hot curried mince mixture.
Sprinkle the filling with extra coriander leaves, press the roll gently to close and serve.
OR Deep Fried
Recipe by Helen Campbell - Blog Launch Competition Winner