Bloem - July 2021

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FOCUS ON CHECKERS WINTER FOOD TRADITIONAL FAVOURITES WITH A TWIST CHEESY VETKOEK with Strawberry & Peppadew Jam YOU WILL NEED: FOR THE VETKOEK 360 g Cake wheat flour 1 tsp. (5 ml) salt 1 Tbsp. (15 ml) sugar 80 g Kasselshoop pickled onion Cheddar, plus 100 g to serve; all grated 1 Cup (250 ml) lukewarm water 10 g (1 packet) Instant dry yeast Sunflower oil, for frying YOU WILL NEED: FOR THE RED ONION MARMALADE 2 Tbsp. (30 ml) Olive oil 1 red onion; peeled and finely sliced ¼ Cup (60 ml) red wine ¼ Cup (60 ml) sugar ¼ Cup (60 ml) red wine vinegar 1 Star anise YOU WILL NEED: FOR THE STRAWBERRY AND PEPPADEW JAM 2 Tbsp. (30 ml) Olive oil 1 Onion; peeled and finely chopped 1 Cup (250 ml) PEPPADEW® mild Piquanté Pepper; finely chopped, plus 2–3 tbsp. (15–45 ml) brine 1 Cup fresh strawberries; diced 2 Tbsp. (30 ml) sugar ¼ Cup (60 ml) white wine vinegar getitmagazine.co.za/bloemfontein COOKING TIME:100min SERVING: 4 INGREDIENTS: 19 This recipe for cheesy vetkoek with strawberry & peppadew jam has the comfort of a traditional dish with exciting flavours – the strawberries are the secret ingredient you never knew you needed! METHOD: FOR THE VETKOEK Place flour, salt, sugar and cheese in a medium-sized mixing bowl. Mix the yeast into the lukewarm water and allow to stand for 5 minutes. Add the yeast mixture to the dry ingredients and knead to form a smooth dough. Cover bowl with a clean tea towel and set aside in a warm place to rise for about an hour. Now divide your dough into evenly sized balls (the size of golf balls) and allow to prove (rise again) for 5 minutes before frying. Heat the oil in a medium-sized pot over low to medium heat. Fry vetkoek for 2 minutes on each side or until golden brown and cooked through. July 2021 Get It Bloemfontein 49 Recipe: WWW.CHECKERS.CO.ZA
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