Recipe: Cheesy vetkoek with peppadew jam

Vetkoek
360g cake wheat flour
1 tsp (5ml) salt
1 tbsp (15ml) sugar
80g Kasselshoop pickled onion
Grated cheddar
1 cup lukewarm water
10g (1 packet) instant dry yeast
Sunflower oil for frying

Red onion marmalade
2 tbsp olive oil
1 red onion; finely sliced
¼ cup red wine
¼ cup sugar
¼ cup red wine vinegar
1 star anise

Peppadew jam
2 tbsp olive oil
1 onion, finely chopped
1 cup Peppadew Mild Piquanté Pepper, finely chopped, plus 2-3 tbsp brine
2 tbsp sugar
¼ cup white wine vinegar

Method

Vetkoek

1. Place flour, salt, sugar and cheese in a medium-sized mixing bowl.

2. Mix the yeast into the lukewarm water and allow to stand for 5 min.

3. Add the yeast mixture to the dry ingredients and knead to form a smooth dough.

4. Cover bowl and set aside in a warm place to rise for an hour.

5. Divide your dough into evenly sized balls (the size of golf balls) and allow to rise again for 5 minutes before frying.

6. Heat the oil over low to medium heat.

7. Fry vetkoek for 2 minutes on each side or until golden brown.

Red onion marmalade

1. Heat oil and fry the onions until translucent.

2. Deglaze frying pan with red wine and allow it to cook away.

3. Add sugar, vinegar and star anise.

4. Allow to simmer over low heat for 15 minutes, stirring occasionally until reduced and sticky.

5. Allow to cool before serving.

Peppadew jam

1. Heat oil and fry the onions until translucent.

2. Add chopped peppadews and their liquid, sugar and vinegar.

3. Simmer for 20 minutes, stirring until reduced and sticky.

4. Allow to cool before serving.

Serve vetkoek with onion marmalade, peppadew jam and extra Cheddar.

Recipe supplied by Checkers

For more news your way, download The Citizen’s app for iOS and Android.