KitchenCoZa

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S1 Ep8 / Mum’s Sunday Vetkoek

EPISODE 8: RECIPE

Mum’s Sunday Vetkoek

STEP 1 – Cooking the vetkoek

  • To prepare the ‘vetkoek’, heat a pot of oil. Use a small amount of the dough to check your oil is at the correct temperature.
  • Divide the dough into 8 oval balls and fry until golden and cooked in the centre, turning all the while.
  • Make sure the oil doesn’t get too hot! Place onto paper towels to drain excess oil.

STEP 2 – Cooking the curried mince

  • Heat the oil and add the onions with a pinch of salt followed by the garlic, ginger and spices.
  • Saute for a few minutes until fragrant and then add the mince to brown.
  • Once the mince is browned reduce the heat and add the tomatoes and simmer for 30min. Stir through the chutney and season to taste.
  • Cut open each vetkoek and fill with curried mince.
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Mum’s Sunday Vetkoek

INGREDIENTS

Vetkoek:

  • 1 kg of ready-made dough from your PnP bakery
  • Oil for frying

Curried mince: 

  • 45 ml PnP vegetable oil
  • 1 large onion, finely chopped
  • 15 ml grated root ginger
  • 2 fat cloves garlic, crushed
  • 2 tbsp PnP barbeque or steak and chops spice
  • 15 ml PnP medium curry powder
  • 10 ml PnP turmeric
  • 10 ml ground coriander
  • 500 g lean beef mince
  • 2 tomatoes, diced
  • 45 ml PnP peach chutney
  • Salt and pepper
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