Mike Basset, The Vineyard Hotel Cape Malay Spiced Smoked Snoek Samosas Simon Kemp, Doubletree by Hilton Cape Town Upper Eastside

Cape Malay Spiced Smoked Snoek Samosas

Simon Kemp, Doubletree by Hilton Cape Town Upper Eastside

Ingredient

Filling 500g Smoked snoek 1 TBS Oil 1/2 cup Onions, finely brunoise 1/2 tsp Garlic, minced 1 tsp Ginger, grated 1/2 tsp Red chilli chopped 1 tsp Curry powder 1/4 tsp Turmeric 1/4 tsp Ground cumin 1/4 tsp Ground coriander 1/4 cup Coriander fresh, chopped 1 each Limes – juice of To taste Salt 35g Butter, melted Samosas (3 per portion) 500g Smoked snoek filling 1 Pkt Samoosa pur As needed Slurry (Flour + water) Smoked Snoek Pate 200g Smoked snoek 200g Cream cheese – Room temperature 25ml Lemon juice – freshly squeezed 10g Tomato Passata 1/4 tsp Cajun spice 1/4 cup Onions, finely brunoised 25ml Cream Mango Chutney 2 each Large mangoes, peeled, stoned and sliced 2 cloves Garlic, crushed 225g Castor sugar 1 each Apples, peeled, cored and chopped 2 tsp English Mustard powder 2 tsp Grated ginger 300ml White wine vinegar 2 tsp Cayenne pepper To taste Salt

Metho

Filling Defrost the snoek and carefully shred, removing ALL bones In oil fry the onions till soft Add garlic, ginger and chilli, fry another minute Add the ground spices, fry another minute Add the smoked snoek to the pan and stir through Add the coriander, melted butter and lime juice & adjust seasoning Samosas Make slurry by mixing water and flour till smooth & pouring consistency of gravy Brush ends of samosa pur with slurry (Keep the rest covered with a damp cloth Add a teaspoon of the mix and shape into samosas Dust in flour and keep refrigerated till ready to fry Fry at 160*c in oil till golden crispy, drain on paper towel Smoked Snoek Pate Defrost the snoek and carefully shred, removing ALL bones. Mix all ingredients except cream in a bowl Blend small amounts of this mix at a time in blender till smooth, adding a touch of cream to assist blendingPass the mixture through a fine sieve Whip any of the remaining cream and fold into the mixture Season with Maldon sea salt as needed Mango Chutney Place the mango slices in a bowl and sprinkle with salt – leave overnight. In the morning drain the mangoes & rinse Put the garlic, sugar, apples, mustard, ginger, vinegar & cayenne pepper in a pan and dissolve sugar over low heat Bring to the boil & add mangoes Reduce heat and simmer for 30 min till thick & syrupy.