Wonderdeeg Vir Vetkoek

Deeg

• 1 kg bruismeel
• 1 liter natuurlike dubbelroom jogurt
• 5 ml (1 t) sout
• Olie vir diepvetbraai

Vulse

• 4 hoenderborsfilette
• Sout en peper

Tzatsiki

• 500 ml (2 k) natuurlike jogurt
• Halwe komkommer, in klein blokkies gesny
• Sap van 1 suurlemoen
• 15 ml (1 e) fyngedrukte vars knoffel
• Vars gekapte dille na smaak

1. Voorverhit die oond tot 180°C.
2. Deeg: Meng die bruismeel, jogurt en sout saam, rol in ‘n rolletjie en sny in porsies of skyfies.
3. Verhit genoeg olie vir diepvetbraai en braai die ‘n paar stukkies deeg op ‘n slag in die diepolie tot goudbruin en gaar.
4. Dreineer op kombuispapier.
5. Vulsel: Geur die hoenderborsies met sout en peper en bietjie pak op ‘n bakplaat.
6. Giet bietjie olyfolie oor en bak sowat 20—25 minute of tot net gaar maar glad nie droog nie.
7. Trek in rafels met twee vurke.
8. Meng die res van die bestanddele en roer die hoender daarby in.
9. Skep die hoendermengsel binne-in die vetkoek en sit voor.

Wenk:

Tzatziki trek water as dit lank staan. Plaas die komkommer in ‘n vergiettes, sprinkel bietjie sout oor en laat staan sodat die vloeistof kan dreineer. Druk droog en meng dan met die jogurt, suurlemoen, knoffel en dille.
Die komkommer kan ook gerasper word en as meeste water gedreineer het, druk jy dit goed met jou hande bymekaar om so laaste bietjie water uit te pers.

Translation

Wonder Dough for Vetkoek

Dough

• 1 kg of effervescent flour
• 1 liter of natural double cream yogurt
• 5 ml (1 t) salt
• Oil for deep frying

Filling

• 4 chicken breast fillets
• Salt and pepper

Tzatziki

• 500 ml (2 k) natural yogurt
• Half a cucumber, cut into small cubes
• Juice of 1 lemon
• 15 ml (1 tbsp) crushed fresh garlic
• Freshly chopped dill to taste

1. Preheat the oven to 180°C.
2. Dough: Mix the effervescent flour, yoghurt and salt together, roll into a roll and cut into portions or slices.
3. Heat enough oil for deep fat frying and fry a few pieces of dough at a time in the deep oil until golden brown and cooked.
4. Drain on kitchen paper.
5. Stuffing: Season the chicken breasts with salt and pepper and pack a little on a baking sheet.
6. Pour over some olive oil and bake for about 20-25 minutes or until just cooked but not dry at all.
7. Pull into shreds with two forks.
8. Mix the rest of the ingredients and stir in the chicken.
9. Spoon the chicken mixture inside the fat cake and serve.

Tip:

Tzatziki will absorb water if left for a long time. Place the cucumber in a colander, sprinkle some salt over it and let it stand so that the liquid can drain. Squeeze dry and then mix with the yogurt, lemon, garlic and dill.
The cucumber can also be grated and when most of the water has drained, you squeeze it well with your hands to squeeze out the last bit of water.