PERI PERI CHICKEN, VETKOEK & SLAW

- METHOD -

FOR THE PERI - PERI CHICKEN (Serves 4 - 6; Prep time: 10mins; Grilling time: 45mins)

Method:

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)

Ingredients:

1 kg Eureka Easy Home Mix

1 x Yeast sachet included

 750 g Luke warm water

Oil for deep frying

Method:

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)

Ingredients:

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

Method:

Mix everything together, let it rest for about and hour and serve.

Recipe and content creation by: Welcome to Mynhardt's Kitchens - Chef Mynhardt