Ghost In The Machine
Glencairn
Secret Safari
Off The Charts
The Drift Estate
Sorghum Brioche Vetkoek
4 free-range egg yolks
400g of plain flour (I used Eureka Mill)
100g of sorghum
1 teaspoon of salt
1 teaspoon of dry yeast
Warm mmilk (I used Stonehouse Jersey milk)
Homemade Slaw
White cabbage
Carrot
Cooked corn on the cab
Beer-Brined Chicken (Enough for about 8 de-boned thighs)
660ml Salute to the Sun Sorghum Beer (2 cans)
1 cup of white sugar
1/2 cup of good quality salt
1 tablespoon of onion powder
1 tablespoon of dry ginger
1 tablespoon of cracked black pepper
1 cup boiling water
8 deboned chicken thighs (I used Hanskraal Free Range Chicken)
Crispy Chicken Coating
Panko bread crumbs
Crushed sorghum
A beaten egg
A little flour
Beer-Brined Chicken
For the brine, add the sugar, salt, spices and boiling water until everything is dissolved. Then add the two cans of beer and mix well. Add the chicken into the brine and leave for 12 – 24 hours in the fridge.
Remove the chicken from the brine and pat dry with a kitchen cloth.
Coat each thigh in a little flour, dip into the beaten egg and then into a mix of panko and crushed sorghum to coat.
Set aside while you finish the Vetkoek. Then fry the chicken in a pan with a little oil until crispy.
Sorghum Brioche Vetkoek
Mix the dry ingredients first, then add the egg yolks and milk a little at a time until you form a stiff dough. Knead for 10 minutes then pop into a bowl with a little oil and cover with a cloth for 2 hrs.
After 2hrs the dough should have risen.
Drop it onto a floured surface and kneed again for a few minutes and put back into the bowl to prove again for 1hr. Then pop into the fridge for 1hr before cutting and shaping. Then in a pan with a little oil, or over coals cook the Vetkoek until done.
Slaw
Finely shred cabbage and carrot and also cut off some corn on the cob (This can be braaied first to give it a nice smokey flavour).
Mix with a little mayo (shop bought is fine, but homemade is best). That’s the slaw done. Keep cool until building the Vetkoek.
Finish the dish.
Cut your Vetkoek in half, add a little mayo to one side and slaw to the other. Pop on your crispy chicken and the other side of the Vetkoek and you are ready to rumble. Enjoy with an ice-cold Salute to the Sun Sorghum beer.