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Cheesy Vetkoeke with Strawberry & Peppadew Jam

100 Minutes
4 Servings
19 Ingredients

Description

This recipe for Cheesy Vetkoeke 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!

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 minutes.

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 minutes before frying.

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

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

 

For the Red Onion Marmalade:
 

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

5. Allow to cool before serving.

 

For the Strawberry & Peppadew Jam:
 

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

2. Add diced strawberries.

3. Add chopped PEPPADEW® Piquanté Peppers and the liquid, sugar and vinegar.

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

5. Allow to cool before serving.

 

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 100 g 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 Strawberry & 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