
CHEESY
VETKOEK

CHEESY
VETKOEK
VETKOEK
Add a sweet and savoury treat to your breakfast, lunch or dinner table with this Cheesy vetkoeke with Peppadew jam recipe.
For the vetkoek:
360 g cake wheat flour
1 tsp. (5 ml) salt
1 tbsp. (15 ml) sugar
80 g pickled onion cheddar cheese, plus 100 g to serve; all grated
1 cup (250 ml) lukewarm water
10 g (1 packet) instant dry yeast
Sunflower oil, for frying
For the red onion marmalade:
2 tbsp. (30 ml) olive oil
1 red onion; peeled and finely sliced
¼ cup (60 ml) red wine
¼ cup (60 ml) sugar
¼ cup (60 ml) red wine vinegar
1 star anise pod
For the peppadew jam:
2 tbsp. (30 ml) olive oil
1 onion; peeled and finely chopped
1 cup (250 ml) PEPPADEW® mild Piquanté Pepper; finely chopped
2-3 tbsp. (15 – 45 ml) brine
2 tbsp. (30 ml) sugar
¼ cup (60 ml) white wine vinegar
For the vetkoek:
For the red onion marmalade:
For the peppadew jam:
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