Servings Prep Time
8-10people 30minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
8-10people 30minutes
Cook Time Passive Time
1hour 1hour
Ingredients
Curry Vetkoek
  • 1kg SASKO cake flour
  • 15ml yeast, mixed with 50ml lukewarm water
  • 30ml salt
  • 30ml sugar
  • 650-700ml lukewarm water
  • Enough oil for frying the vetkoek
  • Some Willow Creek garlic flavoured olive oil
  • 500grams Lean beef mince
  • 2 Onions, peeled and chopped
  • 2 carrots, peeled and cut into cubes
  • 1large potato, peeled and cubed
  • 4 Garlic cloves, peeled and minced
  • 30ml Pakco curry paste(you can add more if you like it more spicy)
  • 10ml Hinds turmeric
  • 1tin Rhodes quality Mexican style tomatoes
  • 100ml fruit chutney
  • Salt and pepper to taste
  • Some Rhodes Quality pineapple or apricot jam and grated cheddar for serving
Bread and tomato salad
  • 1kg store bought white bread dough
  • 1kg mix of heirloom, salad and exotic tomatoes
  • 50ml red wine vinegar
  • 150ml Willow Creek Parmesan flavoured olive oil
  • 5ml Dijon mustard
  • Salt, pepper and sugar to taste
  • Some fresh torn basil leaves to serve
Grilled vegetable bread
  • 200grams SASKO cake flour
  • 1packet Southern Coating lemon and herb coating200g
  • 1packet Southern Coating mild200g
  • 40ml baking powder
  • 15ml sugar
  • 10ml salt
  • 600ml warmed milk
  • 60ml Willow Creek Garlic Flavoured Olive Oil
  • 1large red pepper
  • 1large yellow pepper
  • 1large green pepper
  • 4large 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
  • 2packets Magpie shortcrust pastryrolled out and cut into 24 discs with a cookie cutter
  • 1jar Rhodes Quality apricot jam
  • 1tub Rhodes Quality very cherry jam
  • 1egg, beaten with a splash of water
  • Some fresh berries and apricots to serve
Instructions
Curry Vetkoek
  1. Mix the flour, salt and sugar together in a stand mixer with a paddle attachment.
  2. Add the yeast mix and half the water and start mixing on a low speed.
  3. Add more water as needed until it forms a dough. It shouldn’t be too thick.
  4. Place the dough in an oiled bowl and leave to rise until doubled in size.
  5. Once the dough has proofed, flatten out on a working surface and cut into 12-14 squares.
  6. Leave to rise for a few minutes and fry on both sides until golden brown. Keep warm.
  7. Fry the beef mince in some of the garlic oil until cooked and browned.
  8. Add the onions, garlic, potato and carrot and cook until browned.
  9. Add the curry paste and turmeric and fry for 5 minutes.
  10. Add the tomato and chutney, season to taste and cook until thickened.
  11. Serve the curried mince, cheese and jam with the vetkoek.
Bread and tomato salad
  1. Roll the bread dough into 12 balls and arrange into a round oven pan or pot.
  2. Let it rise for about 30 minutes and bake on 180 degrees Celsius for 30-35 minutes or until golden brown and cooked.
  3. Cool down and cut out a hole in the middle of the bread.
  4. Slice and cut the tomatoes the way you like and place aside.
  5. Mix the vinegar, olive oil, mustard, salt, pepper and sugar together and pour over the tomatoes. Let it marinate for about 30 minutes.
  6. Serve the tomato salad inside the hollowed-out bread and the torn basil leaves.
Grilled vegetable bread
  1. Mix the flour, Southern Coating lemon and herb, Southern Coating mild, sugar and salt together.
  2. Whisk the milk and olive oil together and pour into the dry ingredients.
  3. Mix until combined and form into a log shape on a prepared baking tray.
  4. Bake for 30-45 minutes on 200 degrees Celsius or until golden brown and cooked. Cool down.
  5. Deseed the peppers and cut into thick strips.
  6. Cut each baby marrow into 3 long strips.
  7. Grill the vegetables with the olive oil until well charred and cooked. Cool down.
  8. Cut slits into the bread and place some salad leaves inside each one.
  9. Divide the grilled veg into each slit and add some cucumber ribbons.
  10. Season to taste and drizzle with some more olive oil.
Jam tarts
  1. Using a smaller cookie cutter, cut out smaller discs out of 12 of the discs.
  2. Place the cut outs on the other 12 discs so that it forms an edge.
  3. Place some apricot jam on half the discs and very cherry jam on the rest.
  4. Brush the edges with some egg and bake on 180 degrees Celsius for 15-20 minutes or until the pastry is golden brown.
  5. Serve with some fresh apricots and berries.