Snoek in Foil with Chilli Apricot Glaze

What you will need:

1 Kg Snoek

Chilli flakes (Optional, add to taste)

1 – 2 Oranges

4 Bay leaves

2 Tb Apricot jam

1 Onion

1 Tb salted butter

Foil

Method:

Defrost your Snoek at room temperature until defrosted, was thoroughly with water pat dry with kitchen towels, rub some coarse salt on to the Snoek and hang it up in a cool place with a breeze. Rinse of the water and pat dry again, hang up again in the wind until the fish is tacky.

Dice the onion finely. Start your glaze by melting the butter and frying the onions a bit, add the chilli flakes, bay leaves, apricot jam, the juice of one orange, salt and pepper to taste and simmer for 5 min, you may add water if it gets to sticky and is going to burn.

Make a 2 “buckets” for your Snoek with the foil, making sure it seals well. Put one half of the Snoek skin down in each bucket, baste and cover both with the glaze, cut your remaining orange into slices and arrange on top of the Snoek.  Make a cover for your “buckets” with more foil and cover.

Put the Snoek on a medium heat fire, if you can hold your hand over the fire for 7 – 8 min.

Braai the Snoek for about 10 min, check if it is cooked by flaking it with a fork, if it flakes easily it is cooked. Do not overcook! And enjoy!

Happy Cooking.

Krummel Pap

Hi CWZ Fans,

As promised, how to make krummelpap (Putu pap) Actually krummelpap is one of the easiest things to

make, most of us has tried and failed first time, but be patient as I will give you step by step instructions.

What you will need:

1 medium sized pot

1 ½ cups of boiling hot water

3 cups Maize meal

1 tsp Salt

Method:

Bring water and salt to a boil and reduce the heat, throw the maize in the centre slowly so that it piles up in a cone basically, put the lid on and let
simmer for 15 min.

After 15 min has passed stir the contents with the back of an wooden spoon to get the crumbly effect, put the lid on again and cook at very low temp for about an hour, stir every 10 min or so. (Hint: The longer you cook it the better it gets)

Happy Cooking,