25 Jan Januworry Bread Feast | Curry Vetkoek | Jam and cheese vetkoek | Bread and tomato salad | Grilled vegetable bread | Jam tarts
Posted at 10:56h
in Beef, Cheese, Kaapse Kombuis Kuiers op Radio KC, Nibbles / Amuse-bouche, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine
Ingredients
Curry Vetkoek
- 1 kg SASKO cake flour
- 15 ml yeast, mixed with 50ml lukewarm water
- 30 ml salt
- 30 ml sugar
- 650-700 ml lukewarm water
- Enough oil for frying the vetkoek
- Some Willow Creek garlic flavoured olive oil
- 500 grams Lean beef mince
- 2 Onions, peeled and chopped
- 2 carrots, peeled and cut into cubes
- 1 large potato, peeled and cubed
- 4 Garlic cloves, peeled and minced
- 30 ml Pakco curry paste (you can add more if you like it more spicy)
- 10 ml Hinds turmeric
- 1 tin Rhodes quality Mexican style tomatoes
- 100 ml fruit chutney
- Salt and pepper to taste
- Some Rhodes Quality pineapple or apricot jam and grated cheddar for serving
Bread and tomato salad
- 1 kg store bought white bread dough
- 1 kg mix of heirloom, salad and exotic tomatoes
- 50 ml red wine vinegar
- 150 ml Willow Creek Parmesan flavoured olive oil
- 5 ml Dijon mustard
- Salt, pepper and sugar to taste
- Some fresh torn basil leaves to serve
Grilled vegetable bread
- 200 grams SASKO cake flour
- 1 packet Southern Coating lemon and herb coating 200g
- 1 packet Southern Coating mild 200g
- 40 ml baking powder
- 15 ml sugar
- 10 ml salt
- 600 ml warmed milk
- 60 ml Willow Creek Garlic Flavoured Olive Oil
- 1 large red pepper
- 1 large yellow pepper
- 1 large green pepper
- 4 large Baby Marrows
- Some Willow Creek garlic flavoured olive oil
- Some mixed salad leaves
- 1 cucumber, sliced into ribbons
- Some fresh basil leaves to serve
Jam tarts
- 2 packets Magpie shortcrust pastry rolled out and cut into 24 discs with a cookie cutter
- 1 jar Rhodes Quality apricot jam
- 1 tub Rhodes Quality very cherry jam
- 1 egg, beaten with a splash of water
- Some fresh berries and apricots to serve
Instructions
Curry Vetkoek
- Mix the flour, salt and sugar together in a stand mixer with a paddle attachment.
- Add the yeast mix and half the water and start mixing on a low speed.
- Add more water as needed until it forms a dough. It shouldn’t be too thick.
- Place the dough in an oiled bowl and leave to rise until doubled in size.
- Once the dough has proofed, flatten out on a working surface and cut into 12-14 squares.
- Leave to rise for a few minutes and fry on both sides until golden brown. Keep warm.
- Fry the beef mince in some of the garlic oil until cooked and browned.
- Add the onions, garlic, potato and carrot and cook until browned.
- Add the curry paste and turmeric and fry for 5 minutes.
- Add the tomato and chutney, season to taste and cook until thickened.
- Serve the curried mince, cheese and jam with the vetkoek.
Bread and tomato salad
- Roll the bread dough into 12 balls and arrange into a round oven pan or pot.
- Let it rise for about 30 minutes and bake on 180 degrees Celsius for 30-35 minutes or until golden brown and cooked.
- Cool down and cut out a hole in the middle of the bread.
- Slice and cut the tomatoes the way you like and place aside.
- Mix the vinegar, olive oil, mustard, salt, pepper and sugar together and pour over the tomatoes. Let it marinate for about 30 minutes.
- Serve the tomato salad inside the hollowed-out bread and the torn basil leaves.
Grilled vegetable bread
- Mix the flour, Southern Coating lemon and herb, Southern Coating mild, sugar and salt together.
- Whisk the milk and olive oil together and pour into the dry ingredients.
- Mix until combined and form into a log shape on a prepared baking tray.
- Bake for 30-45 minutes on 200 degrees Celsius or until golden brown and cooked. Cool down.
- Deseed the peppers and cut into thick strips.
- Cut each baby marrow into 3 long strips.
- Grill the vegetables with the olive oil until well charred and cooked. Cool down.
- Cut slits into the bread and place some salad leaves inside each one.
- Divide the grilled veg into each slit and add some cucumber ribbons.
- Season to taste and drizzle with some more olive oil.
Jam tarts
- Using a smaller cookie cutter, cut out smaller discs out of 12 of the discs.
- Place the cut outs on the other 12 discs so that it forms an edge.
- Place some apricot jam on half the discs and very cherry jam on the rest.
- Brush the edges with some egg and bake on 180 degrees Celsius for 15-20 minutes or until the pastry is golden brown.
- Serve with some fresh apricots and berries.