{"id":68530,"date":"2022-10-29T17:03:20","date_gmt":"2022-10-29T15:03:20","guid":{"rendered":"https:\/\/www.africa-press.net\/zimbabwe\/all-news\/jans-vetkoek-and-curry-mince-recipe"},"modified":"2022-10-29T20:06:46","modified_gmt":"2022-10-29T18:06:46","slug":"jans-vetkoek-and-curry-mince-recipe","status":"publish","type":"post","link":"https:\/\/www.africa-press.cc\/zimbabwe\/all-news\/jans-vetkoek-and-curry-mince-recipe","title":{"rendered":"Jan’s vetkoek and curry mince recipe"},"content":{"rendered":"

Africa-Press – Zimbabwe. <\/strong><\/span>RECIPE:<\/b> Vetkoek and curry mince<\/p>\n

South African Michelin star chef, Jan Hendrik van der Westhuizen, is back on VIA (DStv 147) with a brand-new season of his popular TV show.<\/p>\n

In JAN RSVP<\/b>, the celeb chef invites special guests to dine with him in a newly renovated 1712 farmhouse situated in a lavender field on home soil.The show airs Sundays at 20:30 on VIA with repeats on Mondays at 22:00. This season is also available on Catch-up and Showmax.<\/p>\n

Below Jan shares a very special vetkoek and mince recipe with News24:<\/b><\/p>\n

“One of my fondest memories of growing up was when, on those odd occasions when I had a spare R5 (or was it R2 back then?), that I could drop it on a vetkoek and mince at the skool-snoepie (school tuckshop). Both my mother and grandmother made delicious vetkoek, but there was something about how the skooltannies made their vetkoek that made it such a treat. One particular favourite of mine was the curry mince vetkoek, which I\u2019ve been trying to replicate ever since. I might just have nailed it this time,” Jan writes.<\/p>\n

MAKES:<\/b><\/p>\n

1 x 20 cm vetkoek cake<\/p>\n

SERVES:<\/b><\/p>\n

6 \u2013 8<\/p>\n

For the vetkoek<\/b>
\nTIME:<\/b><\/p>\n

Rising time + 30 minutes<\/p>\n

INGREDIENTS:<\/b><\/p>\n

250 g (445 ml) white bread flour<\/p>\n

250 g (445 ml) cake flour<\/p>\n

10 ml salt<\/p>\n

1 x 10 g packet instant yeast<\/p>\n

15 ml sugar<\/p>\n

315 ml lukewarm water<\/p>\n

600 ml sunflower oil<\/p>\n

METHOD:<\/b><\/p>\n

Place the flours, salt and yeast into the mixing bowl of an electric mixer fitted with a dough hook. Add the sugar to the water and, with the mixer on a low speed, add the sugar water. Mix well and knead the dough for 10 minutes. Rub a large clean bowl with a little sunflower oil and place the dough in the bowl. Cover the dough with biodegradable clingfilm and leave in a warm place to double in volume. The length of time this takes will depend on how warm it is. Knock down the dough and roll it into a long cylinder. Heat the oven to 200 \u00b0C. Spray a 20 \u2013 23 cm saucepan with edible food spray. Place an empty tin in the centre of the saucepan. Divide the dough into balls and arrange around the tin. Cover with biodegradable cling wrap and let it double in volume. Place in the oven and bake for 10 minutes. Take out of oven and carefully remove the tin and the vetkoek cake from the saucepan. Heat the oil in a large saucepan. Place the vetkoek in oil and fry until golden. Take out and drain on a kitchen towel.<\/p>\n

For the curry mince<\/b>
\nTIME:<\/b><\/p>\n

21\u20442 hours<\/p>\n

INGREDIENTS:<\/b><\/p>\n

60 ml olive oil<\/p>\n

1 large onion, finely chopped<\/p>\n

3 garlic cloves, finely chopped<\/p>\n

20 ml fennel seeds<\/p>\n

10 ml dried chilli flakes<\/p>\n

25 ml garam masala<\/p>\n

20 ml ground coriander<\/p>\n

20 ml ground cumin<\/p>\n

10 ml ground cardamom<\/p>\n

10 ml ground cinnamon<\/p>\n

3 ml ground ginger<\/p>\n

juice of 1 lemon<\/p>\n

1 x 400 g tin chopped tomatoes<\/p>\n

1 x 400 ml tin coconut cream<\/p>\n

salt and freshly ground black pepper<\/p>\n

100 ml olive oil<\/p>\n

1 kg beef mince<\/p>\n

15 g fresh coriander leaves, roughly chopped<\/p>\n

METHOD:<\/b><\/p>\n

Over a medium heat, heat the 60 ml olive oil in a large saucepan. Add the onion and garlic and fry until soft and translucent. Add the fennel seeds and chilli flakes. Fry for 1 minute. Add the rest of the spices and fry for 2 minutes. Add the lemon juice, tomatoes and coconut cream. Season with salt and pepper and let the sauce simmer for 15 minutes. Heat the 100 ml olive oil in another large saucepan and add the mince. Fry until just cooked and season with salt and pepper. Add the curry sauce and cook uncovered for 11\u20442 hours. Add the coriander and mix.<\/p>\n

Assemble the vetkoek cake<\/b><\/p>\n

Halve the vetkoek cake and spoon round heaps of the curry mince on top. Cover and place 1\u20442 cucumber, thinly sliced, 100 g baby tomatoes, sliced into quarters, 50 g cauli blossom tips, 4 thinly sliced radishes, coconut shavings and fresh mint leaves.<\/p>\n

Recipe courtesy of JAN.<\/b><\/p>\n

For More News And Analysis About Zimbabwe<\/a> Follow Africa-Press<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Africa-Press – Zimbabwe. RECIPE: Vetkoek and curry mince South African Michelin star chef, Jan Hendrik van der Westhuizen, is back on VIA (DStv 147) with a brand-new season of his popular TV show. In JAN RSVP, the celeb chef invites special guests to dine with him in a newly renovated 1712 farmhouse situated in a […]<\/p>\n","protected":false},"author":84,"featured_media":68529,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,9],"tags":[1493,2189,345,12522,19],"class_list":{"0":"post-68530","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-all-news","8":"category-miscellaneous","9":"tag-africa-press","10":"tag-africa-press-zimbabwe-2","11":"tag-food","12":"tag-recipe","13":"tag-zimbabwe"},"yoast_head":"\nJan's vetkoek and curry mince recipe - zimbabwe<\/title>\n<meta name=\"description\" content=\"RECIPE: Vetkoek and curry mince South African Michelin star chef, Jan Hendrik van der Westhuizen, is back on VIA ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.africa-press.net\/zimbabwe\/all-news\/jans-vetkoek-and-curry-mince-recipe\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jan's vetkoek and curry mince recipe\" \/>\n<meta property=\"og:description\" content=\"RECIPE: Vetkoek and curry mince South African Michelin star chef, Jan Hendrik van der Westhuizen, is back on VIA ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.africa-press.net\/zimbabwe\/all-news\/jans-vetkoek-and-curry-mince-recipe\" \/>\n<meta property=\"og:site_name\" content=\"zimbabwe\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-29T15:03:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-29T18:06:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.africa-press.net\/zimbabwe\/sites\/14\/2022\/10\/postQueueImg_11-635d6b56341b6.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"cfeditoren\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"cfeditoren\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.africa-press.net\/zimbabwe\/all-news\/jans-vetkoek-and-curry-mince-recipe\",\"url\":\"https:\/\/www.africa-press.net\/zimbabwe\/all-news\/jans-vetkoek-and-curry-mince-recipe\",\"name\":\"Jan's vetkoek and curry mince recipe - 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