Mini vetkoek with butternut and biltong paté: Food24: Recipes

Mini vetkoek with butternut and biltong paté

Recipe from: - Ideas 9/1/2004
Preparation time: 30 minutes
Cooking time: 20 minutes

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Ingredients

PATE
500

g

cubed butternut
6

cloves garlic
1

onion, cut into wedges
sprig of thyme or
1

ml

dried thyme
30

ml

olive oil
250

g

soft sliced beef biltong
20

ml

lemon juice
60

ml

cream
VETKOEK
270

g

cake flour
10

ml

baking powder
5

ml

salt
5

ml

cumin seeds
250

ml

milk (approximately)
2

large eggs, beaten
sunflower oil for deep-frying

Method

Place butternut, garlic, onion and thyme in a roasting tin. Drizzle with olive oil and roast in a 200 °C preheated oven for 20 minutes or until tender. Turn once during cooking.
Place butternut and onion in a food processor.
Squeeze garlic out of skins and pull thyme leaves off the stick.
Add to the processor with 200 g of the biltong, lemon juice, cream and seasoning to taste.
Blend until smooth. Add remaining biltong and blend for a few seconds so that the biltong pieces remain chunky. Leave to cool.
VETKOEK
Sift dry ingredients together. Mix in the cumin seeds.
Beat milk and egg together, and stir into dry ingredients gradually. Add enough milk to form a soft dough.
Heat oil in a saucepan over a medium heat. Once hot, drop small spoonfuls of batter into the oil and deep-fry until golden and cooked through.
Drain on absorbent paper. Cut in half and spread with pâté.
Garnish with fresh coriander and serve immediately.

Servings: Change Serving

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Stored onions
To get the best flavour and freshness from your onions(especially prized ones like Vidalias), store them wrapped individually in newspaper and store in a cool, dark place.

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