Name: Masala snoek
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths tikka masala Indian curry paste 50g,Woolworths ghee, melted 2T,whole snoek 1,limes or lemons, quartered, for serving ,fried curry leaves, for serving (optional) ,For the sambal mix: ,plain yoghurt 1cup,vegetable atchar 5T

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Masala snoek

20 minutes

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Rump with mustard sauce

20 minutes

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Pork shoulder with butter bean salad

35 minutes

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Stuffed rib-eye

hour

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Greek leg of lamb with toum

1 Hour

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Beer-can chicken

1 hour

Christmas dessert

Nectarine trifle

30 minutes

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Bovril-and-biltong rolls

20 minutes, plus 1 hour’s rising time

Beverage recipes

French 75 punch

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Braaied beef fillet

35-45 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Christmas recipes

Brawn with caraway seed vetkoek

2 1⁄2 hours

Brawn with caraway seed vetkoek

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus overnight setting time

Cooking Time 2 1⁄2 hours

Ingredients

500 g pork trotters
500 g bone-in pork shank
1 bay leaf
1 T yellow mustard seeds
10 g fresh dill, roughly chopped
sea salt, to taste
freshly ground black pepper, to taste
mustard, for serving
pickles, for serving

For the caraway vetkoek:

600 g cake flour, plus extra for dusting
60 g sugar
2 t instant dried yeast
1 T caraway seeds, toasted
2 T canola oil
1 T salt
1 litre warm water
1 litre sunflower oil, for deep-frying

Method

1. To make the brawn, place the trotters, pork shank, bay leaf and mustard seeds in a large saucepan and top with enough water to cover the meat. Boil over a medium heat for 21⁄2 hours, or until the meat is falling off the bone. Allow to cool.

2. Remove the bay leaf. Using gloves, carefully remove the bones and cartilage from the meat. Chop the meat into small chunks and combine with a small amount of the cooking liquid and the dill. Line a 20 cm loaf tin with clingwrap, then tightly pack the meat into the tin and cover. Chill overnight. Once set, slice thinly and serve with the hot vetkoek, pickles and mustard.

3. To make the vetkoek, combine all the dry ingredients. Make a well in the middle of the flour mixture and gradually stir in the warm water using clean hands, until a dough begins to form. Knead well until the dough is smooth and pliable, then allow to prove in the bowl, covered with a clean tea towel, for 30–40 minutes until the dough has doubled in size.

4. Roll the dough into balls. Place the vetkoek on a floured surface and allow to rise for 10 minutes.

5. Heat the oil in a deep, wide pan. To test the temperature of the oil, drop a small piece of dough into the oil. If it floats to the surface and the oil bubbles, it’s ready. Gently drop the vetkoek into the oil and cook for 5–8 minutes, turning using a slotted spoon. Drain on kitchen paper until ready to serve.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Masala snoek

Rump with mustard sauce

Pork shoulder with butter bean salad

Stuffed rib-eye

Greek leg of lamb with toum

Beer-can chicken

Nectarine trifle

Bovril-and-biltong rolls

French 75 punch

Braaied beef fillet

Slow-cooked leg of lamb

Brawn with caraway seed vetkoek

Brawn with caraway seed vetkoek

Ingredients

Method