Choux Christmas Wreath
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200g snoek
1(6g) rooibos tea bag, leaves only
46g (¼ cup) dried apricots, finely diced
2.5 ml (½ tsp) salt
15 ml (1 tbsp) canola oil
1(60g) sweet corn on the cob.
½ (80g) red onion, finely chopped
¼ (¼ cup) red pepper, finely diced
5ml (1 tsp) fresh coriander, finely chopped
1(5ml) red chilli, finely chopped
1(5ml) green chilli, finely chopped
1(5ml) jalapeño, finely chopped
5ml (1tsp) lemon juice
¼ cup (60g) feta cheese
45 ml (3tbsp) fresh cream
2.5 ml (½ tsp) salt
10ml (2 tsp) lemon juice
1 stem (20g) spring onion, finely sliced
80g Santa Anna’s organic corn tortilla chips
TIP: Use a fork to remove the snoek meat off the bone.
As part of a unique partnership with @SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES!
This dish was developed by Jack Edwards, a New Product Development student, and styled and photographed by Culinary Media Communication students Kayleigh van Rensburg and Tanzin Ferrar. It features rooibos-smoked snoek with apricot, a vibrant corn and chilli salsa, and smooth whipped feta — all served with Santa Anna’s organic corn tortilla chips.
