15 ml (1 tbsp) olive oil
1 onion, chopped
500 g beef mince
1 clove garlic, crushed
200 ml (¾ cup) beef stock
10 ml (2 tsp) mixed herbs
1 x 400 g can chopped tomatoes
15 ml (1 tbsp) tomato purée
500 ml (2 cups) water
5 ml (1 tsp) sugar
1 x 400 g can baked beans
fresh herbs, to garnish
1 kg flour
125 ml (½ cup) sugar
10 g instant yeast
30 ml (2 tbsp) oil
15 ml (1 tbsp) salt
1L (4 cups) warm water
250 ml (1 cup) extra flour, for dusting
oil, for deep-frying
1 Heat the olive oil in a heavy pan on medium heat.
Add the onion and cook until softened.
2 Add the mince and fry until browned. Then add the
garlic and cook for a minute. Add the stock, mixed
herbs, tomatoes, purée and water and bring to
a simmer.
3 Cook, covered, for 40 minutes. Add the sugar and
baked beans and simmer for another 20 minutes.
Garnish with fresh herbs from the garden.
4 VETKOEK Mix flour, sugar, yeast, oil, salt and
water together. Add extra water only if needed.
Knead thoroughly, then proof for 30 minutes until
well-risen (this will take longer on a cold day).
5 Dust a tray with flour, scoop up handfuls of dough
and roll into balls. Put the vetkoek on the tray and
leave to rise until it has doubled in size.
6 Heat the oil in a deep pot. Fry a few vetkoek
together. Drop in a few dough balls and put the lid
on. Check the vetkoek after 10 minutes. They should
have risen to the top. Turn over to brown on the
other side.
7 Drain and set aside until ready to serve with the
baked beans.

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