Braaied Snoek with Brandy-Apricot Basting скачать в хорошем качестве

Braaied Snoek with Brandy-Apricot Basting

Braaied Snoek with Brandy-Apricot Basting. There’s nothing more proudly South African than a perfectly braaied snoek, smoky, flaky, and glazed with a sticky-sweet brandy-apricot basting. Ingredients 1 whole snoek (cleaned, butterflied, and dried) 100g salted butter 125ml (½ cup) apricot jam and Jalapeno Chutney 30ml Oil 30ml (2 tbsp) brandy (or to taste) 4 cloves garlic, finely chopped or grated 1 tbsp Garlic and Parsley spice Juice of 1 lemon Method Prepare the Snoek: Ensure the snoek is well-rinsed and dried thoroughly with paper towels. Braai for about 10–15 minutes, basting frequently. Turn the grid over to sear the skin for a few minutes if desired, but many prefer to keep it skin-side down for most of the cooking to keep it moist. Serve: The snoek is ready when the flesh is white and flakes easily with a fork. Serve immediately with fresh white bread, lemon wedges, and extra apricot jam. Tips for Success Don't Overcook: Snoek dries out quickly. It is better to have it slightly underdone than overdone. Additions: Smoked Snoek Pate: If you have smoked snoek, you can blend 500g flaked smoked snoek with 1 cup whipped sour cream, 1 cup mayo, chopped onion, parsley, chilli, and 1/4 cup brandy for a popular pate. Music track: Happy Days by Sunborn Source: https://freetouse.com/music No Copyright Vlog Music for Videos