Who needs a reason to start a fire, open a bottle of wine and have a braai?
Chill a bottle of the 2012 Leopard’s Leap Chenin Blanc and serve it with your Grilled Snoek for an easy and informal, but beautiful combination! Try the below recipe for an interesting twist to the traditional.
Grilled Snoek (serves 6)
10 ml (2 tsp) ginger, finely grated
10 ml (2 tsp) garlic,finely chopped
30 ml (2 tbsp)apricot jam
30 ml (2 tbsp) soya sauce
1 snoek (about 1,3 kg), butterflied and cleaned
A few sprigs of fresh coriander and fresh limes to serve
Prepare a fire providing enough medium to hot coals.
Combine the ginger, garlic, apricot jam and soya sauce in a small bowl.
Brush half of the sauce over the snoek and place skin side over the coals.
Braai for about 30 minutes or until the fish flakes easily when pierced with a fork.
Baste regularly with the rest of the sauce.
Serve with fresh coriander and lime wedges
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