I feel like doing a snoek on the coals sometime, here;s the recipe I intend to follow.... like the Tabasco part...
"Take a third of a tin of Koo smooth apricot jam and mix in a couple of cloves of crushed garlic, a table spoon of best olive oil, a big splash of Kikoman soya sauce, and the juice of one lemon. Put a slash of Tabasco in and season with salt and pepper. Smear all over the fish and leave in the fridge until the fire is ready. Then braai until the sauce gets brown and sticky and bubbly. That is it. The best."
anyone got a better recipe ?
Good recipe! Remember to baste with the sauce regularly! Oh and nothing better than fresh farm bread with the snoek!
mmmh! Now if only we had a farm nearby....
:nono1:
Yes Bertie, where can we get fresh farm bread from...........???????????
feedme feedme feedme
You guys are lucky - about 20 km to the North of you - behind the station on "papegaai berg" in Stellenbosch. As you come in to Stellenbosch from Strand side, take the Station turn-off to the left (or the robot just before that, they join up), follow that road to the west, and turn right at the "Libertas Amphitheater" (across from the old Western Province Cellars) - drive up the hill to the graveyard and turn right at funny circle, further along that road you'll see the cars parked (not the market at the theater, it is higher up the hill!!!). Every Saturday morning from 9am to I think 2pm, there's a huge farmer's market. Excellent produce.... Best rye bread ever as well, but be early, the hot breads go fast!!!
Mmmh! Bertie..... The Dentist who knew too much! hehehehe!... Bertie, there is a padstal tussen Stellenbosch and Paarl.... that has the most amazing pies and Cabanossi.... I can't remember the name though... more towards Paarl by the Lion Plek!
Wiesenhof? or maybe Simondium?
Michele has just informed me... that it is called the POT Belly....
We've also been there and their food is very good. The Pot Belly is situated just outside Klapmuts on the Stellenbosch road
Thanks for the info Bertie, we will certainly try it out it sounds good
Fish is fish to me .. best done in a light marinade and brushing of lemon and olive oil / butter .. a bit of garlic for zest if so prefered .. but to smother in jam >> ??? just not my scene .. just like crayfish thermidore .. Crayfish smothered in cheese ?? duh ..wheres the pleasure of that ever so different meat ... and yes at a hrrendus cost nowadays ... even fish is not " cheap " anymore ..
True, Sandy. I also prefer not to soak my meat/fish/whatever in sauces or marinades long before braaiing. I believe you should taste the fish/meat, not the sauce.
So, even if I do the jam snoek, I only baste it when on the coals, and cook it for few minutes only - after all, fish is cooked in very short time and should not be overcooked.
The only drawback to Snoek, is all those blerrie bones....
notfair
If it's a decent snoek the bones should be quite big and easy to remove. Are you sure it wasn't some geelvis from the river? image19
I always refer to snoek as one of the vengeful fish ,, its almost as though saying .. " mm you want to eat me , so therefore i will hide bones in my flesh and try to choke you " //
We get our Snoek Battered with chips how is that for great Cuisine.................. image04
Ah but you cannot beat good North Sea Cod & Chips from an English chippie wrapped in good old fashioned newspaper.
I can still taste it now
woo_hoo
Yes Mike Jenny!!
Remember them well, at one time if you took the old newspapers in you would get a free supper. image201
Again political correction did away with the newspaper saying it was unhealthy!! all them germs would certainly affect the population........................................................................... ape
Like it did us a lot of harm, I remember getting an email, pointing out people that were born in the 40s 50s and onwards and all the things we survived the only one I can remember was the Lead soldiers we had as kids....................................... image14
I'm sounding like that sketch from 'Monty Python' I and we livid int middle of road Yorkshire mans accent
Aye, and you try telling young people of today that. And they won't believe you. image04
Hi Frank, you should asK Mike Alexander about his Mother-in-law's battered fish suppers.
I must say, Jenny makes a mean battered fish, chips are good as well........... Mike
Margaret makes a great beer batter for the fish and I'm not sure whether I'm plastered or battered............................................................ image04
I'll BierSuip beermug20 to that............... Mike
Resep – snoekbraai
Ek het die volgende van Basil geleer . Hy het vir Marine gewerk .
Ontdooi 'n gevriesde snoek vir een uur voor jy hom braai , en hang hom dan vir 15 minute effens droog te word . Smeer die snoek se binnekant goed met Margarien of Olyfolie om die droogheid tee te werk , en daarna soos die vis braai , drup mens olyfolie gemeng met wit wyn op die vis .
Jy het sowat 300 gram rou vis per persoon nodig .
Sout en peper die snoek baie liggies .
Smeer 'n groot toeknyp rooster met kookolie of spuit Spray & Cook .
Knyp die vis in die rooster vas
Maak jy 'n lekker vuur van Charka houtskool , om 'n egalige warm kole bed te kry .
Maak seker dat die mense genoeg wyn het en begin braai sowat 10 minute voor die ete .
Vir jou drup sous ;
Koop droë wit wyn met 'n afskroefprop , drink twee derdes uit , neem een derde wat oorbly en afhangende van hoe groot jou snoek is , gooi genoeg olyfolie by , Die verhouding is een derde wyn / twee derdes olyfolie.
Steek 'n paar gate met 'n spyker in die wynbottel se prop . dan terwyl jy die snoek braai – drup die snoek gereeld met die sous . En ook elke keer as jy die vis omdraai .
Sodoende stoom die vis lekker gaar
Op 'n warm vuur braai 'n snoek gaar in sowat 8 tot 10 minute .
NB. Begin braai met die velkant eerste na die kole . na sowat 40- 50 sekondes , draai die vis om . draai gou weer terug met velkant onder , na ongeveer 20 - 30 sekondes met vleiskant onder , Wikkel die rooster se bo-kant kort kort om seker te maak die witvleis brand nie vas nie .
Die vis is gaar sodra jy die vleis in wit wiggies van die grate af kan trek . vat 'n vurk om die gaarheid te toets
As mense die vis wil soet of suur maak , laat hulle dan wanneer die vis in hulle borde is , self suurlemoen of jem opsmeer na hul smaak .
Maar as jy van jou snoek skoon hou , met net die wyn en olie op , dan sal jy daardie smaak van braai vis en die see kan proe .
Lekker eet .
Hey Mike,
Use the same recipe that you have, just half the jam and add mayo for the other half...leave out the K sauce and tobasco and add a table spoon or so of garlic butter and fresh cracked black pepper...also, try and put some rosemary on the coals when you braai, sometimes it gives off a nice flavour. Try and let me know....
I'm due for a snoek braai in the next month or so, will give it a try....
faceinfood
So Mike, you have your snoek yet 36_1_72? Still waiting for the RIB pic.............please please please, I'm on me knees!!!! yesno
I knew I had posted them somewhere... check the link
: http://www.oranjemundonline.com/Forum/index.php?topic=4557.0