Bobotie Mince & Brown Vetkoek

Bobotjie Mince Vetkoek
Bobotie Mince & Brown Vetkoek Hinds Spices The Strong One Servings 8
Bobotie Mince & Brown Vetkoek Hinds Spices The Strong One Difficulty Advanced
Bobotie Mince & Brown Vetkoek Hinds Spices The Strong One Total Time 1 hour 30 minutes

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INGREDIENTS

Vetkoeks

  • 500 g brown bread flour + extra for dusting your surface
  • 15 g salt
  • 5 g yeast
  • 375 ml warm water
  • Oil, to deep fry

Bobotie Mince

  • Canola oil, to fry
  • 2 onions
  • 4 cloves garlic
  • 800 g mince
  • 1 tbsp Hinds Spices Turmeric
  • 3 tbsp Pakco Traditional Roasted Masala
  • 1 tsp Hinds Spices Mixed Herbs
  • 1 tsp Hinds Spices Cinnamon
  • 6 bay leaves
  • 120 ml Rhodes Quality Apricot Jam
  • 4 tbsp brown vinegar
  • 500 ml boiling water
  • Freshly chopped parsley, to serve

METHOD

Vetkoeks

  • Combine the flour, salt and yeast in a large mixing bowl. Add the warm water to form dough. Knead the dough on a clean kitchen counter or table for 10 minutes until it is soft and elastic. Place in a large lightly oiled bowl, wrap in clingwrap and leave it in a warm place to double in size.
  • Remove the dough from the bowl and evenly divide it into 10 portions with a sharp knife. Gently roll the dough intoballs on a clean surface and place on a lightly floured tray, cover with a clean dishcloth and let it rise for a second time(roughly 25 minutes). Prepare the bobotie mince while you wait.

Bobotie Mince

  • Heat the oil in a large pot. Fry the onions, garlic and mince for about 5 minutes on medium heat. Add the Hinds Turmeric, Pakco Traditional Roasted Masala, Hinds Mixed Herbs, Hinds Cinnamon and bay leaves and fry for 5 minutes.
  • Add the Rhodes Quality Apricot Jam, brown vinegar and boiling water and simmer on a medium heat for 25 minutes until the sauce thickens and the mince is cooked.

Final Steps

  • Heat the oil in a large pot or deep fryer. On medium heat, fry the vetkoeks until golden brown and cooked through to the centre (roughly 10 minutes). Remove and place the vetkoeks in a container lined with paper towel to absorb excess oil. Cover the container with a lid so that the vetkoeks can steam, stay warm and soften on the outside. Serve with the bobotie mince and top with fresh parsley.

Chef's Tip

  • You can use lamb mince instead of beef mince.
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