Dairy free Archives

South African

Pork shoulder with butter bean salad

35 minutes

Kebabs

Batata harra (chilli potatoes)

30 minutes

Italian recipes

Danillo’s oregano-marinated mushrooms

15 minutes

Great value

Caramelised shallot pasta with olives

30–35 minutes

Rosh Hashanah

Red-and-green snoek

20 minutes

Red-and-green snoek

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the green sauce:

30 g Italian parsley
30 g fresh coriander
1 t cumin seeds
2 T honey
¼ cup canola oil
2 cloves garlic
sea salt and freshly ground black pepper, to taste

For the red sauce:

100 g Woolworths chipotle chillies in adobo sauce
2 bird’s-eye chillies
100 g Woolworths sundried tomato quarters
2 tomatoes, quartered
1 lime, zested and juiced
1⁄3 cup orange juice
4 cloves garlic
½ t ground cumin
1 t dried oregano
sea salt and freshly ground black pepper, to taste

For the snoek:

800 g Woolworths lightly smoked whole snoek
4 T extra virgin olive oil
3 fresh limes, halved, for serving
flatbreads, for serving

Method

1. Blend all the ingredients for the green and red sauces until smooth and set aside.

2. To make the snoek, preheat a grill. Lay the snoek skin-side down on a chopping board and pat dry with kitchen paper. 3 Using a sharp knife, score the flesh diagonally and sprinkle with salt.

4. Liberally cover one half of the fish with the red sauce and the other with the green sauce, making sure the sauce penetrates the fish well.

5. Brush the grill with oil and, once hot, place the snoek on the grill, marinated side down. Grill or braai for 10 minutes, or until the snoek is just cooked. Using a spatula, carefully turn the snoek onto a serving platter. Serve immediately with the lime wedges and warm flatbreads.

Find more fish recipes here.

Photograph: Jan Ras
Food assistant: Marcella rijke

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Pork shoulder with butter bean salad

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Red-and-green snoek

Red-and-green snoek

Ingredients

Method