STOKBROOD
6 × 40cm sturdy sosatie sticks
500g bread flour, 2.5ml salt
1 packet instant yeast
60g light margarine
125ml buttermilk
175ml lukewarm water
Get Cooking:
Sieve the flour and salt together in a kitchen mixer.
Add the margarine, yeast, buttermilk and warm water and knead till it forms a firm dough that is smooth and elastic.
Add a little more flour if it is too sticky.
Cover the dough and leave to rise until it has doubled in size.
Knead it down lightly and divide into 6 equal pieces.
Roll them about 20cm long and twist around the sticks.
Bake in a preheated oven at 180°C for 20 minutes.
Nutrition data per 85G piece
1004kJ
Carbs: 41g
Protein: 6g
Fat: 4g
Sat Fat: 0g
SNOEK
1 large snoek, cleaned,
250ml homemade apricot jam,
125ml olive oil,
60ml lemon juice,
salt and pepper,
fresh chopped parsley and lemon thyme
Get Cooking
Place the apricot jam, olive oil, lemon juice, seasoning and herbs in a pot over the coals and melt until simmering.
Remove and set aside.
When the coals are ready, spray the braai grid with a non-stick cooking spray.
Place the snoek in the grid and put on the coals, skin side down.
Baste the snoek on top with the apricot glaze.
Don’t turn it for at least 10 minutes and continue to baste.
Turn the snoek and add the stokbrood to the grid, basting it until the bread is crusty and starts to colour.
Serve straightaway with a glass of chilled sauvignon blanc.
Nutrition data per 150g
1232 kJ
Carbs: 5g
Protein: 34g
Fat: 13.5g
Sat Fat: 1.9g
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