- TM 31
Ingredients
- 2 eggs
- 1 tsp dried yeast, granules
- 1 tsp salt
- 1 tsp sugar
- 260 g warm water, or buttermilk
- 65 g Butter
- 600 g bakers flour
- Oil for frying
- Curry Filling;
- 1 medium onion, peeled and halved
- 2 cloves garlic
- 2 small carrots roughly chopped
- 1 small apple quartered
- ½ small zucchini roughly chopped
- 20 g oil
- 1 tbsp curry powder
- 400 g Beef mince
- 400 g tin chopped tomatoes
- Handful frozen peas
- Salt, pepper and sugar to taste
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place
all ingredients into TM bowl and mix for 6
seconds on speed 8.Knead
for 3 minutes at Interval speed
"Dough mode" . Tip onto ThermoMat and
form into tight ball. Wrap and refrigerate for a slow rise. (You can leave out to rise quickly, but a
slow rise is traditional.)When
dough has doubled, roll out into large rectangle and cut into smaller
rectangles.Heat
oil to 165-170ºC and fry one or two vetkoeks at a time until golden on all
sides. Drain on paper towels.Slice
almost in half, leaving the base sealed and fill with curry or fillings of
choice.Wrap
in sturdy napkin and eat immediately. (NO
knives and forks allowed)!Curry Method;
Place
onion, garlic, carrot, apple and zucchini into TM bowl and chop for 2-3 seconds on speed 4. Add oil and sauté for 3
minutes at Varoma temperature on
"Counter-clockwise operation" Reverse + speed soft
"Gentle stir setting" .Add
curry powder, mince and tomatoes and cook for 8 minutes at 100ºC on"Counter-clockwise operation" Reverse + speed soft"Gentle stir setting" .Add
peas and seasoning and stir through for 5
seconds on"Counter-clockwise operation" Reverse + speed soft"Gentle stir setting" .Allow
to rest for up to 10 minutes before serving scooped into Vetkoeks!
Thermomix Model
-
Recipe is created forTM 31
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Comments
Shouldnt it be Vetkoek??
Oh, and I agree with the round cutouts - vetkoeks are supposed to be round, not square/rectangle
Thanks for posting a great recipe! Vetkoek was awesome! The mince did need a lot longer than 8 minutes cooking time and it also needed to be cooked on speed 1-2 reverse as only the bottom was getting stirred and the top layer of mince was lumpy. Once I extended the cooking time and upped the speed so it mixed better while cooking, it was beautiful! Hubby said it's the best vetkoek I've ever made
. Love how easy a traditional recipe like this becomes when you make in the Thermie!!
Old favourite from South Africa. I often makes it, just cut my dough out in round circles. I used to make the dough in the breadmachine, but th TM makes it in seconds and I can make more than one batch at a time.
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