Smoorsnoek

This is a traditional South African fish dish that originated in the
Cape... great as a starter or a light meal...

Ingredients
20 ml olive oil (EVOO, of course!)
2 onions, sliced
2 potatoes, diced
4 ripe tomatoes, peeled and chopped
2,5 ml sugar
pinch cayenne pepper
250 g smoked snoek, boned, flaked and skinned
500 ml cooked rice
2 hard-boiled eggs, finely chopped
1 lemon, sliced
60 ml parsley, chopped

Method

In a saucepan, heat the olive oil and ad onion; saute until onion is
soft. Add diced potatoes and fry until golden.
Add tomatoes, sugar and cayenne, and simmer until potatoes are tender.
Add snoek, rice and parsley. Mix gently, heating thoroughly.
Remove snoek mixture from heat and place in a serving bowl; or on
individual plates. Sprinkle with the hard-boiled eggs and garnish with
lemon slices.
Serve with chutney on the side.
Serves 4-6.


Also, if you really want to see some more weird and wonderful SA dishes,
from ostrich to "sosaties", try this site for size... I came across it
and found it great... even if the url is weird!!

http://www.funkymunky.co.za/recipes.html


Here's one of his recipes:

Sosaties - kebabs with a unique South African flavour!

1kg lamb cut into 1" pieces
500g pork cut into ½" cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
½ pound dried apricots
½ cup dry sherry


1. Place the lamb and pork pieces in a large bowl that has been rubbed
with the clove of garlic.
2. Season with salt and pepper, and toss.
3. In a saucepan, heat the oil. Add the onions and sautè for 5-6
minutes, then add the curry powder and garlic.
4. Sautè for another minute. Add the sugar, tamarind paste, vinegar, and
jam and stir well.
5. Stir the cornstarch mixture and add it to the onions, and cook,
stirring constantly, until it thickens.
6. This should take about 3 minutes. Cool, then add to the meat and toss
well. Marinate for 2-3 days.
7. One day before preparing the sosaties, combine the dried apricots and
sherry in a small bowl, cover, and let sit overnight in the refrigerator.
8. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on
skewers.
9. Grill over charcoal until browned on all sides. Serve with heated
marinating sauce.

Have fun!


Cheers
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

These recipes look great. What is snoek, btw, and what could be
substituted?

Karen

Karen wrote:
> These recipes look great. What is snoek, btw, and what could be
> substituted?
>
> Karen

Snoek is a *local* perch-like fish, usually smoked, and can also be
full of bones, but it's worth it...You could try perch or smoked
mackerel instead... enjoy.

Cheers
Cathy