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Smoorsnoek

14 Oct

Ek koop sommer ‘n vries snoek by ons kooperasie – dis so R25 per kilo in die jaar 2011, en jy voed nogal baie monde met ‘n slaai daarby.

Met die orige snoek het jy egter ‘n heel ander dis wat roep om gemaak te word… SMOORSNOEK.

Vat dit nou maar eenmaal van my, en dis hoekom jy nie hier mates en metodes aantref nie – hierdie resep is ‘n moerby van ‘n paar bestanddele, en ‘n knoppens van ‘n ander kleur!

Sny ‘n ui.  As jy nie bang is vir uie nie, sny 2.  Half, en daai halwes sny jy klein halfringe.  Braai in olyf olie, botter of sonneblom olie.  Jou keuse.  As ui wil-wil bruin word, gooi jy aartappel blokkies by en roer deur.  

Geskat, 2/3 aartappel, 1/3 snoek.  Makliker – 2 koppies aartappel blokkies, 1 koppie snoek.  Gevolg deur kookwater wat die blokkies nie heeltemal bedek nie – draai sommer die stoof kleiner, dat dit staaaaadig deurgaar word sonder om te breek.

Daai snoek is natuurlik ONTNEEM van enige grate, en klein gebreek, of gevlok soos dit in die volksmond bekend staan.

Neem ‘n stewige groen rissie (die chilli soort) en sny in wieletjies en gooi in die aartappel pot.  Sout en swartpeper die spulletjie, en as die aartappel wil-wil deurgaar word, gooi jy die vis bo-op en wag 5 minute voor jy dit deur roer.

Bedien met ‘n groenslaai langsaan.  Of op ‘n sny brood.  Sorg net dat daar genoeg is!  Min is onvoldoende.

 
8 Kommentaar

Posted by op Oktober 14, 2011 in Skoor kook oor!

 

8 responses to “Smoorsnoek

  1. Nikita

    Desember 5, 2011 at 1:06 vm

    http://wp.me/p9e0H-73
    Skoor! Sal jy dalk die vroutjie kan help met ‘n stroop-probleem op my blog? Ek het haar hierheen ook verwys. Dankie!

     
  2. Skoor

    Desember 20, 2011 at 2:27 nm

    NIKITA:

    Golden Syrup : 600 gm Sugar, 450 ml Water, 3 slices of lemon, slices of 1 whole lime.

    Bring all ingredients to a boil over low heat until it turns golden brown. Remove all slices of lemon and lime. Let the whole pot cool. Strained through a strainer and store in an airtight container. Use after one week

     
    • Nikita

      Desember 21, 2011 at 6:16 nm

      Hi Skoor! Dankie, amper vergeet om hier ook dankie te sê! Jy is altyd ‘n staatmaker!

       
  3. muriel

    Januarie 5, 2012 at 2:16 nm

    Hi,dankie vd cool resepte. Wil graag uitvind v ‘n resep van hoe om vye te droog. Groete Muriel

     
  4. Skoor

    Januarie 30, 2012 at 8:51 vm

    Plesier Nikita!

    Muriel, ek het nie ‘n idee nie. Ek sal probeer uitvind.

     
  5. Skoor

    Februarie 14, 2012 at 12:39 nm

    Muriel…in ingils vir jou:

    Instructions

    Things You’ll Need
    1 lb. fresh figs
    Shallow baking dish
    1
    Preheat your oven to 250 degrees.

    2
    Wash a pound or so of fresh figs in cool water, using your thumbs to gently rub off any debris. Set the figs on a cloth or paper towel and gently roll them around and blot them to dry.

    3
    Cut each fig in half lengthwise, stem end to base.

    4
    Select a shallow baking dish that will accommodate all the cut figs in just one layer. It’s important to have a rim on the dish so any juices will be contained around the figs. Ceramic pie pans work well, but anything will do. Just make sure that the pan is the right size to hold all the figs snugly, without extra space around them.

    5
    Place all the figs in the pan, cut side down, and put the pan in the oven. Set the timer for one hour.

    6
    After an hour, turn the figs over, cut side up. There should be some purplish juice in the pan, which you should dredge the figs in as you turn them, so the figs are coated in their own juices. Reset the timer for one hour.

    7
    Repeat Step 6 in one-hour intervals, turning the figs cut side up, then cut side down, and so on. The whole drying time should be about three hours. When the figs are darkened, wrinkly, and sticky, reduce the heat to 200 and keep checking every 30 minutes. The liquid will get used up and the figs will become more solid. After another half-hour to an hour at 200, the figs will be close to the texture of “real” dried figs. Turn the oven off and let the figs cool down inside the oven.

    8
    Remove the figs, and serve them as an appetizer or dessert. They are great stuffed with roasted almonds and/or a bit of goat cheese and served with a rich red wine such as merlot, or even a nice port. Store in a closed container in the refrigerator.

     
  6. ButterNut

    April 26, 2012 at 7:11 vm

    Water my mond nou vir jou smoorsnoek!

     
  7. Daan Crouse

    Junie 16, 2013 at 10:04 nm

    Ek het altyd die blikkie smoorsnoek gebruik maar sien dit nie meer op die winkelrakke nie.

     

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