VETKOEK STEAK SLIDERS

- METHOD -

For the whipped feta sauce:

Place all ingredients in a small food processor or blender. Season with freshly ground Cape Herb & Spice Black Peppercorns and blitz until well mixed and set aside in the fridge until serving.

For the vetkoek:

In the bowl of a stand mixer, combine the flour, yeast, sugar and Cape Herb & Spice Atlantic Sea Salt. Whisk to mix well.

With the paddle attachment on low add the warm water and oil. Mix until a shaggy dough forms.

Switch to the dough hook and knead thoroughly until smooth and elastic.

Form a neat ball and place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 min, or until doubled in size. Dust a clean work surface with flour.

Then divide the dough into 10 pieces and roll into smooth balls and leave it to rise again for 15 minutes.

Heat the neutral oil in a deep saucepan / pot until 170˚C.

Fry about 4 vetkoek at a time, turning them often to get an even golden brown colour.

Keep a close eye on the oil temperature, if it gets any hotter they will brown too quickly without cooking all the way through.

Once cooked, drain and place in a single layer on paper towel.

To make the sliders:

Heat a large cast iron frying pan, over medium-high heat.

Rub the steak with olive oil and season generously with Cape Herb & Spice Atlantic Sea Salt and Black Peppercorns.

Cook steak, turning once or twice to brown evenly, until medium-rare / cooked to your liking.

Transfer steak to a cutting board and let rest for 10 minutes and slice the steak.

To build sliders, slice each vetkoek in half.

Spread generously with the feta sauce. Top with rocket and slices of steak.

Season the sliced steak with a little extra salt and top with the vetkoek lids.

Enjoy right away while still warm!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/