Posts tagged - heritage day

SNOEK BRAAI

SNOEK BRAAI

SNOEK BRAAI

Yield: 1 whole Snoek (4 people)

Remember the left overs, if it makes it that far, snoek-fritters with sweet potato and apricots.

INGREDIENTS
1.5 kg whole lightly salted snoek butterflied

(basting for snoek)
100ml apricot jam
2 chillie chopped
4 cloves garlic
4 lemons juiced
100g butter

METHOD
Light fire
Bring all ingredients to boil for basting remove from heat.
Open snoek and place on braai grid. (baste oil on skin this will aid in not sticking to grid)
Baste, and place on hot fire skin side down.
Cook skin side for about 6-8 minutes. Keep a close eye as it can burn quickly, watch flames as the butter will provide extra fuel for flames.
Turn and continue to cook flesh 6-8 minutes.
Turn again keep basting until cooked through.
Snoek will cook quickly, so watch not to overcook.

Serve with sweet potatoes

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Brandy pudding samosas

Rudi Heritage2

STICKY BRANDY NUT PUDDING SAMOOSA WITH NAARTJIE SYRUP

One of my favourite desserts is a brandy nut pudding with vanilla ice cream. Made this the for the first time for www.crushmag-online.com for a heritage shoot, thought about combining two favourites one a dessert and the other a samosa was born.
This is also a lekker way of using up those left over desserts.
16 ea

INGREDIENTS
1/2 Cup -pitted dried dates
1tsp -Bicarbonate soda
½ cup -Boiling water
3 Tblsp – Brandy
2 Tblsp -Butter
½ cup-Castor sugar
1 large egg
½ cup-Flour
pinch salt
1 tsp- Baking powder
¼ cup-Pecan nuts

Sauce:
½ cups -Milk
2 Tbsp -Sugar
1½ Tbsp -Butter
¼ cup brandy

Method:
Turn the oven on to 175°C. Place the dates in a bowl and sprinkle the bicarbonate soda evenly over them, pour the boiling water and brandy over the dates and let it stand until it has cooled. In a mixing bowl place the butter and sugar on a high speed and whisk until pale in colour. Add the egg. Sift the rest of the dry ingredients and fold in to the egg mix. Place in already greased dish and bake for approximately 30-40min. Once cook allow to cool slightly and then pour over the sauce.

Naartjie syrup:
1½ cups freshly squeeze naartjie juice
1 cup granulated sugar
1 Vanilla pod
1 cinnamon stick

Method:
Place all the ingredients in a pot and bring to the simmer, reduce by a ¼ and take of the heat, let it stand to cool over night.

To finish
16 strips samoosa pastry
Flour slurry
Cut up brandy nut filling

Place filling at edge and fold into neat triangles, secure at end with flour slurry
Deep fry until golden brown and remove and place on kitchen paper cool slightly
serve with vanilla ice cream

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