Culinary Hotline - Sebastian Newman

Chef and food stylist, Sebastian Newman whips up two iconic Mzansi style dishes

All recipes by S’philile Gebashe

Ingredients:

For the Vetkoek

  • 2 cups cake flour
  • 2 Tbsp yeast
  • 1 tsp salt
  • 1/2 cup sugar
  • 125ml buttermilk
  • Oil for frying

For the mince Curry:

  • 1kg of Lamb mince
  • 2 onions, peeled and finely chopped
  • 5 curry leaves
  • 3 Tbsp fresh ginger and garlic, finely grated
  • 1 tsp turmeric
  • 3 Tbsp masala
  • 1 tsp chilli powder
  • 2 cinnamon sticks
  • 3 Tbsp oil
  • Salt to taste
  • 1 cup of frozen peas
  • 1 cup beef stock
  • 3 Tbsp fresh coriander, roughly chopped

To serve

  • Pickled red onions

How To Make Mince Curry Vetkoek

  1. Start with the Vetkoek.
  2. Place all dry ingredients into a mixing bowl and whisk together.
  3. Make a well in the centre and add the wet ingredients.
  4. Mix to form a soft dough and knead for 5 minutes.
  5. Allow the dough to rest for 15 minutes before forming it into evenly sized balls.
  6. Heat the oil up in a deep-frying pan over medium to high heat.
  7. When the oil is hot enough, fry the Vetkoek for 3 minutes on both sides.
  8. Remove from the oil and place onto kitchen towel to drain off excess oil.
  9. Next move onto the curry.
  10. Heat oil in a large pot on medium to high heat.
  11. Add the onions, cinnamon sticks and curry leaves and fry until golden brown.
  12. Add the mince along with the ginger and garlic and brown for 5 minutes.
  13. Stir in the tomato paste.
  14. Add a cup of beef stock to the minced meat and cook on medium heat for about 30 minutes.
  15. Add the spices and salt and cook for 10 minutes.
  16. Add water if the sauce gets too thick.
  17. Add the peas and coriander and allow to simmer for 10 minutes.
  18. Serve and enjoy.

Ingredients:

  • 6 boerewors sausages
  • 6 soft hot dog or brioche rolls
  • 2 Tbsp Butter (for toasting the rolls)
  • 4 cups cooked slap chips

For the Braai Relish:

  • 1 Tbsp oil
  • 1 small onion (finely chopped)
  • 2 tomatoes (grated or finely chopped)
  • ½ red pepper (finely chopped)
  • 1 garlic clove (minced)
  • 1 tsp paprika
  • ½ tsp chili flakes
  • 1 Tbsp tomato paste
  • ½ tsp sugar
  • Salt & pepper (to taste)

To serve:

  • Pickled red onions
  • Coriander
  • Chutney
  • mayo

How To Make Loaded Boerie Rolls

  1. Heat oil in a pan over medium heat, Sauté the onion until soft, then add the garlic and cook for another minute.
  2. Add the red pepper, tomatoes, tomato paste, paprika, and chili flakes.
  3. Season with salt, pepper, and sugar, then simmer for 10-15 minutes until thickened.
  4. Heat griddle pan over medium heat, cook the boerewors for 10 – 15 minutes, turning occasionally until browned and cooked through.
  5. Slice the rolls, then butter the inside, lightly toast them on the until golden brown.
  6. To assemble the boerie rolls, spread some chutney, then top with cooked boerewors, followed by the slap chips, top with the braai relish and lastly garnish with fresh coriander.

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