Monday, 11 April 2016

Smoked snoek toasties and apricot chutney

Smoked snoek toasties and apricot chutney


Makes: 8 toasties | Prep: 20 mins | Cook: 60 mins | Serves: 8

For the chutney3 cups cubed and pitted fresh apricots (or try with seville orange jam if apricots are out of season)
½ cup of packed light brown sugar
½ cup of chopped red onion
⅓ cup of cider vinegar
1 small red chili, split
½ tsp of mustard seeds
½ tsp of ground coriander
½ tsp of ground cumin
1 small bay leaf
Salt and freshly ground black pepper

For the toasties250 ml smoked snoek, flaked
1 small leek
30 ml olive oil
60 ml apricot chutney
30 ml butter, melted
1 loaf of white bread
45 ml olive oil or melted butter, extra
Salt and pepper to taste


For the chutney1. Combine all ingredients in a medium saucepan over medium-high heat.
2. Bring to a simmer, stirring constantly.
3. Reduce heat, and simmer  for 15 minutes or until thick, stirring occasionally.
4. Allow cooling and refrigerating until needed.

NOTE: Store the apricot chutney, covered, in the refrigerator for up to one week.

For the toasties1. Preheat the oven to 180°C.
2. If the snoek is lightly smoked, cook it in the oven, covered with foil, for about 30 minutes or until the
fish is white and easily flaked. If the snoek is well smoked, there is no need to cook it any further.
3. Roast the leeks in the oven, drizzled with 30 ml of olive oil, until tender.
4. Combine the finely flaked fish with the apricot chutney, melted butter, chopped and roasted leeks and
salt and pepper to taste.
5. Cut 16 circles out of the white bread slices
6. Spoon some of the snoek mixture into the centre of half of the bread circles and brush the edges with butter,
and sandwich with the other 8 bread circles.
7. Pinch the sides together, brush with the extra olive oil or butter, and toast in the oven at 180°C, in a jaffle maker,
or in a grill toaster.

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