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RECIPES
www.spotongmag.co.za
LOCKDOWN MEALS FOR
SHARING WITH THE FAMILY While you sit and plan your next family feast, consider these lekker, classically South African recipes with a twist, conjured up by celebrity chef Lentswe Bhengu, featuring Bull Brand Corned Meat as the star ingredient.
CRISPY BULL BRAND PIZZA Win your family over with this yeast-free, thin-and-crispy crust pizza. It’s easy to make and easy to love. INGREDIENTS (Makes 2 pizzas) • 1 x 410g can Rhodes Quality tomato purée • 4 cloves garlic, finely chopped • a few basil leaves, torn into smaller pieces • salt and pepper to taste • 160ml (⅔ cup) ice-cold water • 60ml (4 tbsp) olive oil • 500ml (2 cups) cake flour • 5ml (1t) salt • extra olive oil for brushing • 500ml (2 cups) grated or sliced Mozzarella cheese
• 1 small red onion, coarsely sliced or chopped • 125g mushrooms, sliced or chopped • 125ml (½ cup) each black and green olives, pitted • 1 small red pepper, diced • 1 small green pepper, diced • cherry tomatoes, cut in half • 1 x 300g can Bull Brand Corned Meat, cut into small cubes or thin slices • salt, freshly ground black pepper and dried origanum
METHOD For the sauce, combine the tomato purée, garlic and basil and heat and set aside to cool. For the bases, mix the water and 60ml oil. Place the flour and mix until smooth. Let the dough rest for 15 minutes then divide it in two and roll out each piece thinly. Place on greased baking sheets and brush with extra oil. Bake in a preheated oven at 230°C for 5 – 8 minutes or until cooked. Spread the bases with sauce, cover with cheese and arrange the rest of the ingredients on top. Season with salt, pepper and origanum and bake for 5 minutes or until the cheese melts then slice and serve.
MAMMA’S VETKOEK STUFFED WITH CHAKALAKA CORNED MEAT Nothing says comfort food better than a warm vetkoek and with the addition of chakalaka corned meat, you’re in for a real treat. INGREDIENTS (Serves 6) FILLING
VETKOEK
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3 tbsp vegetable oil 1 medium onion, chopped 3 cloves garlic, crushed ½ tsp cayenne pepper 2 cans Bull Brand Chakalaka Corned Meat • 2 tbsp barbeque spice • 2 cups chopped vegetables (use whatever you have in the fridge - celery, beans, sweet potato, carrot) OR 2 cups drained Rhodes Quality Mixed Vegetable • salt and p epper to taste
1kg flour, plus extra for dusting 120g sugar 1 10g sachet instant yeast 2 tbsp oil 1 tbsp Salt 1L warm water, keep 1 cup extra (if dough is too stiff) • vegetable oil, for deep frying
METHOD CHAKALAKA CORNED MEAT FILLING: Heat the oil, in a large frying pan over medium-high heat. Season with salt and pepper. Add the onion, cayenne pepper and garlic and sauté until the onion softens. Add the corned meat, breaking it up with a spoon. Cook for 5 minutes until browned. Stir in the barbeque spice and cook for one minute. Add chopped vegetables and peas, stirring until cooked through. Check seasoning. VETKOEK: Mix the flour, sugar, yeast, oil, salt and warm water. Add extra water only if necessary. Knead thoroughly, then allow to prove for 30 minutes until double in original size (this will take longer on a cold day). Dust a tray with flour. Scoop up handfuls of dough and roll into balls. Place the vetkoek on the tray and allow to rise until doubled in size. Heat the oil in a deep saucepan. Deep-fry a few vetkoek at a time (do not a lot of balls at the same time). Keep turning the balls after every 2 minutes. Check the vetkoek after 10 minutes – they should have risen to the top of the oil. Drain on kitchen paper until ready to serve.
