Check out this yummy Mammas Vetkoek stuffed with Chakalaka corned meat recipe.
Nothing says comfort food better than a warm vetkoek and with the addition of Chakalaka Corned Meat, you’re in for a real treat.
Serves: 6
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Ingredients
Chakalaka Corned Meat Filling:
- 3Tbs Vegetable Oil
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- ½ Tsp Cayenne Pepper
- 2 cans Bull Brand Chakalaka Corned Meat
- 2Tbs Barbeque Spice
- 2 cups chopped vegetables (use whatever you have in the fridge -celery, beans, sweet potato, carrot) or 2 cups drained Rhodes Quality Mixed Vegetable
- Salt and pepper to taste
Vetkoek
- 1 kg flour, plus extra for dusting
- 120g sugar
- 1 10g Sachet Instant Yeast
- 2Tbs Oil
- 1Tbs Salt
- 1l warm water, keep 1 cup extra (if dough is too stiff)
- Vegetable oil, for deep frying
Method
Chakalaka Corned Meat filling:
- Heat the oil, in a large frying pan over medium-high heat.
- Season with salt and pepper.
- Add the onion, cayenne pepper and garlic and sauté until the onion softens
- Add the corned meat, breaking it up with a spoon.
- Cook for 5 minutes until browned
- Stir in the barbeque spice and cook for one minute.
- Add chopped vegetables and peas, stirring until cooked through.
- Check seasoning.
Vetkoek
- Mix the flour, sugar, yeast, oil, salt and warm water.
- Add extra water only if necessary. Knead thoroughly, then allow to prove for 30 minutes until double in original size (this will take longer on a cold day).
- Dust a tray with flour.
- Scoop up handfuls of dough and roll into balls. Place the vetkoek on the tray and allow to rise until doubled in size.
- Heat the oil in a deep saucepan.
- Deep fry a few vetkoek at a time (do not a lot of balls at the same time)
- Keep turning the balls after every 2 minutes.
- Check the vetkoek after 10 minutes – they should have risen to the top of the oil. Drain on kitchen paper until ready to serve.
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