Joshua’s Vetkoek

Recipe by: Joshua Jacobs
See more of Joshua’s creations: instagram.com/ joshua.jacobs.988

Joshua's Vetkoek

Vetkoek

2 cups Lukewarm water
1 pack of yeast
Half a tsp of baking powder
7 cups of all purpose flour
2 tsp salt
3 cups oil frying

Mix lukewarm water, sugar and yeast in a small bowl.
Let this mixture stand until the yeast softens and bubbles slightly for 5 to 7 minutes.
Sift together flour and salt in a large bowl
Pour yeast mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let dough rise until doubled in volume, for 1 hour.
Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is palm-sized; set aside on a floured work surface. Repeat with remaining dough.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees)Ground Beef mince (1 pack)
Fry in hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side. Drain on paper towels

Mince Curry

1 Pack of Mince
Green chilli (4)
Potatoes (1)
Salt
Tomatoes (3)
Onion (2)
Turmeric
Garam masala
Curry powder
Dhania and jeera powder
Mustard seeds
Jeera seeds
Elachi seed
Cloves
Anna seeds
Fresh garlic
Fresh ginger
Canola oil
Dried parsley
Fresh parsley
Beef knorrox cubes

Fry your onions , garlic and ginger until golden brown.
Once your onions are golden brown, throw in all your seeds and spices.
Once your spices have cooked out ( for about 7 minutes) on a low heat throw in your fresh or canned tomatoes ( 2 packs of tomato purée if you don’t have fresh tomatoes also work well)
Allow these to cook for 10 minutes, and then throw in your mince.
Once your mince curry is half way cooked, throw in your potatoes.
Allow to cook for 20-25 minutes.
Once cooked, top your curry with Freshly chopped Dhania

Apricot Chili Flake Jam

1 lemon
4 cups of white sugar
1 kg of ripe or canned apricots
250ml (1 cup ) of water
2 tsp of chili flakes

Use a vegetable peeler to peel the rind from the lemon . Halve and juice the lemon, reserving the seeds. Wrap lemon rind and seeds in a piece of muslin and tie with unwaxed white kitchen string to enclose.
Preheat the oven to 150°C. Place the sugar in a deep-sided baking tray or baking dish. Bake, stirring occasionally, for 5-10 minutes or until sugar is warm.
Meanwhile, place the muslin pouch, apricot , water and 2 tablespoons of lemon juice in a large saucepan over medium heat. Bring to the boil. Simmer, stirring, for 10 minutes or until the mixture is thick and soft.
Reduce heat to low. Add the warm sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.
Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn’t catch on the base of the pan). Discard the muslin pouch.
Roast your chili flakes and drizzle them on top of your jam
Ladle hot jam through a funnel into clean, dry jars and seal. Invert for 2 minutes. Turn the jars upright. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.

Crunchy Sambles

3 small tomatoes, seeded, finely chopped
1/2 small white onion, finely chopped
1 tbsp finely chopped fresh coriander
3 green chillies
Quarter piece of cucumber.
5 tablespoons of white spirit vinegar or 1 and a half lemons freshly squeezed.

Chop all your ingredients finely, chili, cucumber, Dhania , onion and tomatoes
Place in a bowl, and pour your vineger or squeeze your fresh lemons
This is served well with curries
Also this can be flavoured with salt and crushed black pepper

Avo Salad

2 avos
1 red onion
1 lemon
Salt
Pepper
Coriander

Chop all your ingredients
Plate them
Season with salt, pepper and lemon juice