WHAT’S COOKING: Snoek pâté with a mango-jerepigo relish
Turn a ‘braai snoek’ into a rustic pâté with a boozy mango relish on the side. We did this in Barrydale last weekend, when participants in a weekend cooking workshop whipped it up.
In a recent cooking workshop, participants created a unique "braai snoek" pâté using smoked snoek, butter, cream cheese, onion, garlic, cream, lemon juice, and seasonings. The dish was a hit among the group of weekend cooks who enjoyed the creative twist on a traditional braai recipe. To prepare the relish, one can soak chopped dried mango slices in jerepigo or fortified wine overnight.
In the morning, heat oil and sauté finely chopped onion until softened, then add the macerated mango slices, ground cardamom, coriander, and a pinch of salt. Pour in the remaining jerepigo and let the mixture simmer until it thickens into a chutney-like consistency. The pâté should be spooned into ramekins and refrigerated before serving alongside the relish on small plates.
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