Recipes PERI PERI CHICKEN, VETKOEK & SLAW
PERI PERI CHICKEN, VETKOEK & SLAW
I have always been in love with the spicy flavours of peri peri chicken - a true South African staple which is synonymous with our way of eating. Vetkoek in all its shapes and forms is also ingrained into every South African society and household so adding the two together made absolute sense to me. For an extra decadent twist we add one of all time favourite staples - coleslaw. It is affordable, easy to prepare and packs a punch of flavour and perfect for feeding a large crowd.
- WHAT YOU WILL NEED -
- 1 x whole extra large chicken
- Willowcreek Lemon Flavoured Olive Oil
- 200 ml Blood Orange Olive Oil
- Cape Herb and Spice PORTUGUESE PERI PERI
- Handful of chopped coriander
- 5 slices of preserved lemon chopped
- METHOD -
FOR THE PERI - PERI CHICKEN (Serves 4 - 6; Prep time: 10mins; Grilling time: 45mins)
Cut the chicken open and flatted it onto a chopping board. Drizzle the chicken with olive oil and generously sprinkle and rub with the Cape Herb and Spice Portuguese Peri Peri rub, let it rest.
Mix together the olive oil, generous amount of Cape Herb and Spice Peri Peri rub, chopped fresh coriander and chopped preserved lemon.
Then, place the chicken onto a braai grid and roast over medium hot coals bone side down first till golden brown, brush generously with the oil and spice mixture and grill until cooked through - about 45 min.
FOR THE VETKOEK (Serves 10 - 12; Prep time: 10 mins; Proofing & Rinsing: 30 mins; Baking time: 6 - 8 mins)
1 kg Eureka Easy Home Mix
1 x Yeast sachet included
750 g Luke warm water
Oil for deep frying
Mix together all the dry ingredients.
Then add half of the water mix and then add the remaining half mix thoroughly. Knead the dough until its soft and smooth. Cover it with a cloth and let it proof for 30 minutes.
Divide the dough into 10 - 12 equal balls and lightly dust it with flour and press down balls into round shapes. Let the dough rise for 30 min then deep fry in hot oil until golden brown.
FOR THE COLESLAW (Serves 4 - 6; Prep time: 15 mins; Resting:1 hr)
1 x small white and 1 x small purple cabbage chopped
2 grated carrots
1 teaspoon of Cumin seeds
2 table spoons of red wine vinegar
2 cups of thick white creamy mayonnaise
Handful of chopped fresh dill and chives
Mix everything together, let it rest for about and hour and serve.
Recipe and content creation by: Welcome to Mynhardt's Kitchens - Chef Mynhardt
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