Braai Snoek with an Apricot and Sherry Glaze and Roosterkoek
Snoek is commonly eaten at Easter time in South Africa, more specifically Cape Townian…but we love it any time of the year! The Food Lover’s Siganutre Braai Snoek (1kg box) makes it even easier to just pop on the braai, and add some glaze. This braai snoek recipe uses an easy apricot jam and sherry glaze, paired with steaming roosterkoek perfectly grilled.
As for the leftovers (if you have any), here’s what you should make: (You might want to make sure you have leftovers just to enjoy these)
- Snoek roosterkoek sandwiches
- Try our Snoek Burgers with tomato jam recipe
- Snoek Pate
- African Flavours
- South African
Prep Time20 minutes
Cooking Time30 minutes
- 1 Food Lover’s Signature braai snoek, defrosted
- 125ml (½ cup) smooth apricot jam
- 125ml (½ cup) sherry
- 2-3 garlic cloves, chopped
- 15ml (1 Tbsp) butter
- 15ml (1 Tbsp) Food Lover’s Signature extra virgin olive oil
- 30ml (2 Tbsp) Food Lover’s Signature lemon juice
- 30ml (2 Tbsp) Food Lover’s Signature sweet chilli sauce
- 30ml (2 Tbsp) parsley, chopped
- Pinch of ground ginger
- Freshly-ground salt and pepper, to taste
- 1kg store-bought bread dough (from our bakery)
- Place all the glaze ingredients in a saucepan and heat untll it reaches a simmer. Cook for about 5 to 6 minutes until it has reduced and thickened. Remove from the heat and allow to cool.
- In the meantime, shape the bread dough into rounds and braai over medium hot coals for about 6 minutes per side, turning regularly to ensure even cooking.
- Place the defrosted snoek, butterflied open, on a grid and place on the braai, skin-side down. Baste the snoek on top with the apricot glaze.
- Do not turn the snoek. Allow it to cook through on one side, continuing to baste intermittently. Once the snoek starts to change colour, cook for a further 5 to 6 minutes, making sure not to overcook it.
- Serve immediately with the roosterkoek and a chilled bottle of Sauvignon Blanc