Name: Braaied snoek with sticky apricot glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: snoek, cleaned 1.2 kg,sea salt and freshly ground black pepper, to taste ,red onion, sliced, for serving ,celery, sliced, for serving ,For the spicy apricot glaze: ,butter 80 g,garlic, crushed 4large cloves,small red chilli, seeded and finely sliced 1,apricot jam ½cup,apricot chutney (optional) 2T,chicken or fish stock 4T,fresh coriander, chopped 10 g,lemon, juiced 1

Great value

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the dry rub:

3 T paprika
1 T brown sugar
1 T cayenne pepper
1 T garlic flakes
1 t chilli powder
1 t coriander seeds
1 t sea salt
1 kg free-range chicken wings
2 T olive oil

For the apple-and-red-onion slaw:

1 t sriracha sauce
2-3 T mayonnaise
120 g sugar snap peas, blanched
120 g mangetout, blanched
½ red onion, finely sliced
2 green apples, cut into matchsticks
1 lemon or lime, juiced
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Mix the dry rub ingredients and crush using a mortar and pestle to make a fine powder. Dust the chicken wings in the rub, drizzle with the olive oil, then roast for 30–40 minutes.
To make the slaw, mix the sriracha and mayonnaise, then stir in the sugar snaps, mangetout, red onion and apple. Add a squeeze of lemon or lime juice and season to taste.

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Ingredients

Method