SPEKBOOM CHUTNEY-MARINATED BRAAI SNOEK

A traditional South-African favourite with a zesty twist.

SERVES 4

DIFFICULTY: EASY

PREPARATION TIME: 10 MINUTES

COOKING TIME: 45 MINUTES

RECIPE DEVELOPED BY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

STYLING & PHOTOGRAPHY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Samkelo Hlatswayo – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Kanonkop Kadette Pinotage Rosé 2022

SPEKBOOM CHUTNEY

1 small red onion, finely chopped
2.5 ml (½ tsp ) cumin seeds
2.5 ml (½ tsp) brown mustard seeds
2.5 ml (½ tsp) chilli flakes
15 ml (1 tbsp) vegetable oil
250 ml (1 cup) spekboom leaves
80 ml (⅓ cup) white wine vinegar
160 ml (⅔ cup) sugar, granulated
5 ml (1 tsp) salt

GLAZE

80 ml (⅓ cup) butter, diced
1 garlic clove, minced
30 ml (2 tbsp) chicken stock

SNOEK

1 (600g) snoek, butterflied
60 ml (¼ cup) olive oil
salt and black pepper, to season

For the chutney, fry the red onions, cumin seeds, mustard seeds and chilli flakes in oil in a pan over medium heat for 5 minutes until soft.
Add the spekboom leaves and cook for 5 minutes.
Add the vinegar, sugar and salt. Cook for 20 minutes on low heat until thickened.
For the glaze, heat the butter and garlic in a saucepan and sauté for about 1 minute until fragrant. Add the chicken stock and 3/4 of the prepared spekboom chutney. Stir, reduce the heat and simmer for 5 minutes.
For the snoek, prepare a braai and wait until the coals are medium heat – +/- 30 minutes.
Pat the snoek dry using kitchen paper. Spray the braai grid with non-stick cooking spray.
Brush the snoek liberally with olive oil on both sides. Place the snoek skin-side down on the braai grid and, using a basting brush, generously baste the fish with the glaze.
Braai the snoek, skin-side down for 5–7 minutes, turn and baste the fish again. Cook the snoek flesh-side down for 7 minutes. Season with salt and pepper.
Serve the snoek with the rest of the spekboom chutney.

TIP: When the skin of the snoek becomes crispy and starts to bubble while cooking, the snoek is ready to be turned over on the braai.

WINE PAIRING: Kanonkop Kadette Pinotage Rosé 2022

Spekboom is a much-loved plant in South African gardens. Introducing spekboom to your daily menu has various health and culinary benefits. The slightly gooey texture of processed spekboom leaves lends itself to a flavourful, zesty and sticky chutney. Cooked with cumin, mustard seeds and chilli flakes, the chutney elevates the humble spekboom to a complimentary addition to braaied foods, burgers and samoosas.

Nothing seemed more perfect to pair with this multipurpose local plant than South African snoek, cooked whole over the coals, with zero wastage. I substituted traditional apricot jam with this spekboom alternative which resulted in a perfectly braaied snoek with crispy skin and a moreish chutney with flavour bursts of chewy spekboom leaves.

Spekboom plants can survive with minimal water and release a surprising amount of oxygen compared to other plants, making them a sustainable attribute to any garden. Spekboom is excellent for the environment and will add local flair to your dishes.

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