salt and pepper Archives

Chicken recipes

Rachmah’s chicken pie

30 minutes

Beef recipes

Lorraine’s fillet in phyllo pastry

30 minutes

Beef recipes

Lettie’s frikkadels

30 minutes

Vegetarian recipes

Braised fennel

1 hour

Pork recipes

Easy to roast salted caramel pork with colcannon mash

1 hour 20 minutes

Italian recipes

Squid ink pasta and prawns all’amatriciana

25 minutes

Chilli recipes

Pan-roasted hake with chilli and olives

15 minutes

Christmas recipes

Steamed greens

8-10 minutes

Fritz’s smoked snoek braaibroodjies

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

300 g smoked snoek
6 spring onions
1 clove garlic
2 T fresh coriander chopped
2 T Italian parsley chopped
3 T olive oil
sea salt and freshly ground black pepper, to taste
1½ T apricot chutney
2 t butter
4 slices Schoon Corn Porridge bread

Method

Flake the snoek and remove the bones.

Chop the spring onions, garlic, coriander and parsley together and mix in the olive oil.

Mix with the snoek and season to taste.

Spread one side of each slice of bread with apricot chutney and make sandwiches with the snoek mixture.

Butter the outside of the sandwiches and braai until crispy.

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Rachmah’s chicken pie

Lorraine’s fillet in phyllo pastry

Lettie’s frikkadels

Braised fennel

Easy to roast salted caramel pork with colcannon mash

Squid ink pasta and prawns all’amatriciana

Pan-roasted hake with chilli and olives

Steamed greens

Maureen’s Cape Malay curry

Creamy haddock chowder with French toast

Fritz’s smoked snoek braaibroodjies

Fritz’s smoked snoek braaibroodjies

Ingredients

Method