We had so much fun with this! In the end we actually made a three-course amagwinya meal! But I will first let Noble Savage tell you a bit more about it!
Noble Savage (he said):
Amagwinya, also known as Vetkoek, is pretty versatile. It’s not just for curry mince at church bazaars. Last year we tried a proudly South African Gatsby vetkoek; this year (in celebration of National Amagwinya/Vetkoek Day) we decided to go a bit more mediterranean – with the help of Olive Pride #TouchOfPride
But let’s start with the vetkoek. There are a few pre-mix type products out there, but we decided to go a bit more old school. For 12, you’ll need:
- 4 cups flour
- 1 tsp salt
- 2 tbsp sugar
- 10g instant yeast
- 1 cup lukewarm water
- Some Olive Pride blended cooking oil for deep frying
Sift together flour, salt, and sugar in a bowl. Add the yeast and the water and mix into a dough. Knead for about 10 minutes, cover with a cloth, and leave in a warm place until roughly doubled in size.
Heat your oil, divide the dough into balls, and fry until golden brown.
We started with a quick, um, starter. We made mini vetkoeks, and then smeared some cottage cheese, biltong powder, and lettuce (just to break the dryness of the biltong slightly). These were incredibly tasty, and so nice to nibble on!
For the main meal, we decided on vetkoek gyros, but with a doner kebab twist. You basically take a big onion, halve it, and then stick two wooden skewers in it.
You will need:
- +- 6 chicken breast fillets, pounded thin (about 1 cm thick)
- 2 cups Greek yoghurt
- ½ cup lemon juice
- 1 tbsp each salt, garlic, coriander powder, paprika, and cumin
- ½ tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp black pepper
- 1/4 cup Olive Pride Olive Oil
Mix all the marinade ingredients, cover chicken well, and marinade for at least 4 hours (I prefer overnight). Once marinated, skewer the chicken sheets individually on the skewers, rotating each one 90 degrees. Heat oven to 200 degrees. Once the oven is ready, insert the chicken mountain, and bake for up to 2 hours.
When the internal temperature reaches around 75 degrees, take out the chicken, and let it rest for at least 10 minutes. Carve the chicken in thin slices to fill the vetkoek.
Pro tip: also add some tzatziki!
And there’s it! You can enjoy this slightly warmer, or serve chilled on a hot summer’s day.
Boozy Foodie (she says):
Oh wait! We promised you three courses not so? So what is missing? Dessert of course!
I decided to make apple and cream mini amagwinyas.
For the apple filing:
2 pink lady apples, cored and chopped
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
Simmer all the ingredients in a small saucepan for about 15 minutes. The apples should be softer, but still have a bit of crunch.
Fry a few smaller amagwinya and cool it off until easy to handle – don’t burn yourself! Using an apple corer (or, I have a little gadget used to hollow out cupcakes), make a hole in the centre of each one. Like this:
Fill the centre with the apple and cinnamon mixture (plus a few spoonfuls more).
And serve with some fresh cream!
So these are three Amagwinya/Vetkoek ideas you can try on National Amagwinya/Vetkoek day on the 30th of August!
A special thanks to Olive Pride for sharing our #TouchOfPride! From classic to iconic!