Living in South Africa, we are all so accustomed to our normal “steak, wors and chop” braai. What I love to do to add a bit of difference is a stuffed snoek on the braai with fresh herby salads and pesto garlic rolls. Now this may sound like a lot of work, but in actual fact its not and its just something different that your guests are sure to love!
As usual with my recipes, remember that you can play around with flavours. That’s what makes cooking so much fun!
Right, now firstly you need a whole fish cleaned. I like to use Snoek but whatever you fancy really. Then for the stuffing I chop up some onions, lemon leaves, flat-leaf parsley, green peppers,spring onions, thyme, garlic, salt, ground pepper and dill for stuffing. In a separate bowl I mix about 3tbl spoons of apricot jam and equivalent mayonnaise, and pour over the stuffing which is now in the centre of the fish. Then take string and tie the fish closed.( normally about four equal spaces) and wrap in tin foil. Then place on the braai for about 20min depending on size. You have to be careful not to over cook the fish as it will become dry. Just before it is ready, open up the foil and pour over a little more of the apricot/mayo mix and allow about 5 more min of cooking. Once cooked remove from the braai, open up the foil, untie and serve! The flavours in this are absolutely stunning and makes for a divine summers evening!
What I find goes so well with this is a lovely cous cous salad, and here are just two ideas you can play with.
Ingredients:
- 1 3/4 c plain cous cous
- 2 c chicken broth
- 1 T olive oil
- 1/2 t salt
- 1/4 black pepper
Procedure:
- In a medium saucepan with a lid, bring the chicken broth to a boil with the olive oil, salt and pepper. As soon as
the liquid begins to boil, remove from heat and add in the cous cous. Stir to completely incorporate, and cover saucepan. Let stand for 5 minutes to allow the cous cous to absorb the broth and stir lightly with a fork to fluff. Then add the following:
- 1/4 can sun dried tomatoes, chopped
- 2 green onions, sliced on the diagonal, white and green part
- 3 T pine nuts, lightly toasted
- 1/2 t fresh oregano, chopped
- 2 T fresh basil leaves, chopped
Add in the ingredients to the prepared cous cous and serve!
Happy Braaiing!!!!
