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Cheesy Vetkoeke With Peppadew Jam

120 Minutes
4 Servings
16 Ingredients

Description

Throwing a party? These double cheese vetkoeke will be gone in 60 seconds and they’re just as quick to make! Your guests will love the decadent treat and your kids are sure to request them regularly.

Directions

For the 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 with a clean tea towel and set aside in a warm place to rise for about an hour.

5. Now divide your dough into evenly sized balls (the size of golf balls) and allow to prove (rise again) for 5 min. before frying.

6. Heat the oil in a medium-sized pot over low to medium heat.

7. Fry vetkoek for 2 min. on each side or until golden brown and cooked through.

 

For the red onion marmalade:

1. Heat oil in a small pot over a medium heat 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 min., stirring occasionally until reduced and sticky.

5. Allow to cool before serving.

 

For the peppadew jam:

1.Heat oil in a small pot over a medium heat and fry the onions until translucent.

2. Add chopped PEPPADEW® Piquanté Peppers and their liquid, sugar and vinegar.

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

4. Allow to cool before serving. Serve vetkoek with onion marmalade, PEPPADEW® jam and extra Cheddar.

Nutritional Information

Not Available

Ingredients

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 100g to serve; all grated
  • 1 cup (250 ml) lukewarm water
  • 10 g (1 packet) instant dry yeast
  • Sunflower oil; for frying

 

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

 

For the peppadew jam:

  • 2 tbsp. (30 ml) olive oil
  • 1 onion; peeled and finely chopped
  • 1 cup (250 ml) PEPPADEW® mild Piquanté Pepper, finely chopped
  • 2-3 tbsp. (15–45 ml) brine
  • 2 tbsp. (30 ml) sugar
  • ¼ cup (60 ml) white wine vinegar