From snoek basted with apricot jam, boerewors rolls topped with peach chutney and ribs smothered in sticky plum sauce, South Africans know how well stone fruit goes with our favourite pastime – a braai! All through the summer months there’s a steady supply of locally grown peaches, nectarines and plums. While they are juicy and delicious as whole fruit enjoyed at any time of day, there’s so much more we can do with this versatile fruit to elevate our entertaining and family meals.
Wilechia van der Westhuizen from Juicy Delicious says, “There’s nothing more South African, and more unifying in our country, than lighting up the fire and gathering friends and family for a summer braai. We are so fortunate to also have access to farm-fresh peaches, nectarines and plums throughout the summer months. Of course, they are delicious in desserts from ice-creams to crumbles and cobblers. But stone fruit also pairs wonderfully in savoury dishes, from salads and roasts to curries and braais.”
Before the summer ends, try out this braai recipe created by MasterChef winner, Shawn Godfrey aka The Roasted Dad.
For more inspiration and recipes, follow @juicydelicioussa on Instagram or visit www.juicydelicious.co.za
Smoked snoek with a quick plum jam & grilled nectarines
Ingredients
- 800g lightly smoked snoek (often called ‘braai snoek’ on South African retailer shelves)
- Juice of one whole lemon
- 8 fresh plums (leave 2 plums aside for garnish)
- 60ml water
- 250g white sugar
- 20g fresh basil leaves
- 2 Tbsp fresh ginger grated
- 2 Tbsp fresh diced garlic
- 4 Tbsp soya sauce
- 3 nectarines, halved, pips removed, chargrilled
- Place the plums and water into a non-stick pan and cook for 10 minutes
- Add the sugar and stir until dissolved, add the lemon juice and then cook for another 10 minutes.
- When the syrup mixture coats the back of the spoon, take it off the heat and let it rest.
- Mix the jam, garlic, ginger and soya sauce.
- Rub the skin side of the fish with olive oil and generously season.
- Place the fish into a rooster braai grid (clamp type) and then spread the jam mixture over the flesh side of the fish.
- Cook over medium heat leaving the fish on the skin side only. You want the skin to crisp and char to add the beautiful flavours. Don’t be tempted to turn it.
- Cook until the fish is just cooked through and take it off immediately. Snoek can dry out and it loses its texture if overcooked.
- Place the fish onto a serving board and then thinly slice the two plums left aside as garnish and layer this with basil leaves for garnish.
- Serve with garlic bread and chargrilled nectarines.
For more inspiration and recipes, follow @juicydelicioussa on Instagram or visit www.juicydelicious.co.za