Cheese recipes

Grilled Camembert, artichoke and basil pesto ciabatta sandwiches

5 minutes

Sandwich recipes

Fritz’s smoked snoek braaibroodjies

20 minutes

Cabbage recipes

Cabbage on toast

10 minutes

Christmas recipes

The ultimate tripledecker gammon sandwich

5 minutes

Chocolate recipes

Milk-chocolate salted caramel, pear and Camembert toasted sandwich

20 minutes

Bacon recipes

Abi’s eggslut-inspired sandwich

10 minutes

Festival food

Italian toasted cheese, ham and tomato sandwich

5 minutes

Cheese recipes

Leek-and-onion soup with grilled cheese sandwiches

1 hour

Italian recipes

Italian open sandwich with Grana Padano

5 minutes

Chicken recipes

Open chicken and garlic mayonnaise sandwich

45 minutes

Sandwich recipes

Pulled beef sandwich with coleslaw and crinkle-cut chips

20 minutes

Sandwich recipes

Snoek sandwich with spicy cabbage relish

15 minutes

Snoek sandwich with spicy cabbage relish

By Sibahle Mtongana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

Sea salt and freshly ground black pepper, to taste
2 T mild curry powder
1 t cayenne pepper
4 x 180 g pieces of fresh snoek
2 T white balsamic vinegar 2 T or the juice of 1/2 lemon
3 T olive oil
8 sourdough bread slices, buttered and toasted, for serving
4 free-range eggs, fried, for serving
For the cabbage relish:
2 T olive oil
1 t butter
1 medium-sized onion, sliced into thin rings
2 garlic cloves, crushed
1 t mild curry powder
1 T ground coriander
1\2 t turmeric
1\2 t ground cinnamon
1\2 t ground ginger
1 star anise
1 lemon leaf
1 medium-sized cabbage, shredded
2 Granny Smith apples, cored, halved and thinly sliced
45 g raisins, soaked in boiling water for 15 minutes
4 T milk
6 T apricot chutney
1 T sugar
Sea salt and freshly ground black pepper, to taste
1\2 lemon, juiced and zested

Method

Mix the salt, pepper, curry powder and cayenne pepper to make a rub. Rub the fish with the spice mix and sprinkle with the balsamic vinegar or lemon juice and set aside.

Heat the olive oil in a non-stick frying pan and cook the fish for 3 minutes on each side, or until cooked through.

When cool enough to handle, cut each portion in half. Remove the skin and bones.

To make the cabbage relish, heat the olive oil and butter in a large frying pan and sauté the onion and garlic until soft, about 2 minutes.

Add the spices, star anise and lemon leaf and fry for 1 minute. Add the cabbage, apple and drained raisins and fry until soft, about 5 to 8 minutes.

Stir in the milk and chutney and cook until combined, then add the sugar and season to taste.

Add the lemon juice and zest and stir until well combined. Set aside to cool slightly. Remove the star anise and lemon leaf.

To assemble, place equal amounts of the cabbage relish on four slices of the bread, top each with a portion of fish, finishing with the egg and the second slice of bread.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Grilled Camembert, artichoke and basil pesto ciabatta sandwiches

Fritz’s smoked snoek braaibroodjies

Cabbage on toast

The ultimate tripledecker gammon sandwich

Milk-chocolate salted caramel, pear and Camembert toasted sandwich

Abi’s eggslut-inspired sandwich

Italian toasted cheese, ham and tomato sandwich

Leek-and-onion soup with grilled cheese sandwiches

Italian open sandwich with Grana Padano

Open chicken and garlic mayonnaise sandwich

Pulled beef sandwich with coleslaw and crinkle-cut chips

Snoek sandwich with spicy cabbage relish

Snoek sandwich with spicy cabbage relish

Ingredients

Method