With snowfall covering most of the mountains in the Western Cape at the moment and more rain forecast this week, it's the perfect time to turn to a South African favourite, the humble vetkoek or amagwinya. However, there's nothing humble about the delicious Cape Malay curried beef mince vetkoeke that Chef Gordon from The Restaurant at Wildekrans Wine Estate shared with us. Do try this at home with a bottle of your favourite wine!
When we can travel again, visit this tranquil Bot River farm, enjoy the Gourmet Seafood Vetkoek during sit-down dinner service and stay over in one of the cottages to make the most of your wine tasting experience.
Lockdown Cape Malay Curried Beef Mince Vetkoek with Gordon
- 7 cups all-purpose flour
- 2 tsp salt
- 2 Tbsp sugar
- 1 packet dry yeast
- Lukewarm water
- Cooking oil (for frying)
- Mix sugar and yeast with some lukewarm water and leave to foam.
- Sift flour and salt.
- Pour yeast in flour and knead.
- Keep adding water and knead until you have a consistency like a bread dough.
- Leave the dough in the bowl and cover the bowl with a cloth.
- Leave the dough to rise for about 45 - 60 minutes until it is about double its original size.
Cape Malay Curried Mince
- 2 Tbsp vegetable oil
- 1 large onion finely chopped
- 1 cinnamon stick
- 2 cardamom pods lightly crushed
- 1 whole clove
- 1 garlic clove crushed
- 1 tsp fresh ginger grated
- 500g beef mince
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 3 sprigs fresh coriander chopped (stalks included)
- 1 tsp medium curry powder (more if you like it spicy)
- 1 tsp garam masala
- ½ tsp salt or to taste
- 1 tin chopped tomatoes
- 1 cup frozen peas (optional)
- 2 Tbsp apricot jam
- Heat the oil in a large saucepan.
- Add the onion and sauté for 5 minutes.
- Add the cinnamon stick, cardamom pods and clove. Stir and sauté until the onions are golden.
- Add the beef mince and brown the meat.
- Make sure you break up the meat completely. Whilst that is cooking away, combine all your ground spices. (Not the fresh coriander, this is added at the end of the cooking process.)
- Add the spice mixture, ginger and garlic. Sauté for another minute.
- Pour in the tomatoes and mix to combine.
- Reduce the heat to a simmer and cook for 30 minutes. Making sure that the mince doesn’t burn during this time.
- Add 1 tablespoon of apricot jam and the frozen peas and simmer until the peas are cooked.
- Season with salt and add the chopped coriander.
- Reserve the remaining tablespoon of apricot jam for assembly later.
- The sauce should not be too wet. Remove the whole clove and cinnamon stick and set aside. I place the beef mince in the fridge to chill, as I want the mince to be cold when I fill the vetkoek dough before frying.
How To Make Gordon’s Vetkoek
- Pour the cooking oil into a frying pan to have about 1-1½ inches of oil in the pan. Heat the oil to about 190°C. Preheat the oven to 180°C.
- Divide the dough into balls about the size of a tennis ball.
- Place the dough balls onto a floured surface and roll lightly with a rolling pin, it should be about 1 cm thick and shaped into a round shape.
- Then spoon the cold beef mince, leaving some mince for when you serve the vetkoek, onto the centre of the dough and gently start to pull up the side and twist the dough to make sure that there are no holes in the dough. Cut off any excess dough and turn the dough around, so that the joined area is on the floured table. Then start to shape the dough carefully into a round ball, making sure not to break holes in the surface.
- Place the balls of dough gently into the fryer, moving around with a slotted stainless steel spoon until the dough is golden brown and evenly coated, around 4 minutes. Remove the vetkoek balls and place on a wire rack.
- Place the vetkoek balls into the pre-heated oven for a further 10 minutes to cook through.
- Rest the vetkoek for 5 minutes and then slice the balls in half, one at a time.
- Heat the leftover beef mince and add a little water to loosen up the mince.
- Then take a teaspoon and remove all the excess dough from the middle of the vetkoek, just leaving a thin layer of dough all around the vetkoek.
- Then spoon in some more of the leftover mince, to make each half of the vetkoek level.
- Heat the apricot jam in a heavy-based saucepan until a glaze is reached. Now the Vetkoek is ready to serve.
Place the vetkoek on a serving plate, showing of the beautiful, perfectly filled vetkoek and drizzle the apricot glaze over. Garnish with the coriander and enjoy. This is vetkoek heaven!