Snoek Apricot, Mango Salsa Salad and Grilled corn
Get the grill fired up, you wouldn’t want to miss this dish!
Ingredients:
- 100ml Apricot Jam (almost half a cup)
- 100g of Butter
- 4 cloves of garlic
- 1 small red chilli (deseeded and finely chopped)
- 40g Woolworths Apricot, Guava, Apple, Mango Chunks (Dried Fruit) – 1 small packet
finely chopped - 15g Chopped Fresh Coriander
- 1 lemon (squeeze for juice)
How To Make Apricot Butter Chilli Glaze
- Melt butter and Apricot Jam in a saucepan on low heat and slowly stir to
melt (ensure it doesn’t burn). - Finely chop garlic, chilli (no seeds) and dried fruit and add to butter / jam mixture.
- Let it marinade in nicely.
- Take off heat and squeeze in juice of lemon and add in finely chopped coriander right at
the end. - Take some foil and fold it double and bring up the edges to make a tray.
- Place the snoek down and let it poach in glaze.
- Cook from bottom to the top.
- Spooning the buttery glaze over the fish the whole time. There is nothing worse than a dry snoek.
- Make sure you season the snoek nicely whilst on the braai.
- Serve on a tray with the rest of the sticky glaze on top of the snoek.
- As a side, cut lemon into wedges and roast on the braai to bring out the sugars in the lemon and put on tray so that guests can add lemon to taste.
Ingredients:
- 3 Ripe Mango
- 1 Red onion chopped
- Coriander
- Half a chilli Chopped (no pips) – for those that like a bit of heat
- Baby Gem Heart lettuce
How To Make Mango Salad & Red Onion Salad
- Wash gem heart lettuce and take leaves apart.
- Cut Mango into small cubes.
- The leftovers you blend up to make a nice little puree so as not to waste anything.
- Finely chop red onion and Coriander separately.
- Fill your salad leaves with a bit of puree and mix mango and red onion and fill cups.
- If you want some heat then fill in a little bit of finely chopped chili to balance the sweet of the mango.
- Sprinkle it with a bit of coriander and ready to go.
Ingredients:
- 1-2 Limes, cut into wedges
- sea salt and freshly ground pepper, to taste
- 50g feta cheese
- 1/4 tsp cayenne pepper
- 3 Tbsp aioli, to serve
- 6 cobs sweetcorn
How To Make Lime, Feta, and Chilli Grilled Corn
- Preheat a grill pan on high.
- Place the sweetcorn on the grill pan, cover and cook, turning for approximately 10 minutes until the husks are charred.
- Using a kitchen towel, pull back the husks and place the sweetcorn back on the grill pan with the husks away from the heat.
- Cover and cook, turning for about 10-15 minutes, until the sweetcorn kernels are partially charred.
- Combine the aioli and cayenne pepper and brush over the cooked corn.
- Top the sweetcorn with the finely crumbled feta cheese, season with sea salt and black pepper and serve with lime wedges.