Vetkoek Without Yeast

Vetkoek, pronounced fet-cook, is a dough deep-fried in cooking oil. It can be filled with jam, syrup, honey, cheese or cooked mince.

Ingredients:
2 Cups of Flour
3 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
300 ml Milk
Sunflower oil for frying

Method:
Sift the flour, baking powder and the salt together.
Warm up the milk for 1 (one) minute in the microwave.
Make a well in the dry ingredients and add the milk. Mix with a knife until the dry ingredients absorbed the milk.
Ladle level spoonfuls into the hot oil until golden brown.
Remove from oil and put on a paper towel to absorb the access oil.

Esta bom. Enjoy with a filling of your choice.

Monkey Gland Steak

This dish contains no monkey nor glands.
No-one really knows how this got its name. Though there are a few tales doing the round. One of them is that a chef in Cape Town was fed-up with the guests, and mixed some ingredients together, called it "Monkey Gland" and hoped that they will go home. It had the opposite effect: Everybody loves it!
Monkey Gland Steaks and Monkey Gland Sauces are very popular in South Africa and get served it all major steak houses and a fast food restaurants. The monkey gland sauce is used with braaivleis as well.

Ingredients:
500 g Rump Steak

Sauce:
10 ml Crushed Garlic
25 ml Mrs HS Balls Chutney
1 Chopped Onion
5 ml Mustard Powder
25 ml All Gold Tomato Sauce
10 ml Grape Vinegar (can be replaced with a brown sherry)
25 ml Worcester Sauce


Method:
Prepare steaks by beating lightly.
Combine all sauce ingredients,
Marinade steak for 2 to 3 hours. (Alternatively leave overnight in fridge in sauce)
Remove steaks from sauce and grill or fry.
Heat sauce and serve with steak

Bon Apetit!