We’ve Got the Spirit and the Snacks to Match
It’s Olympics season, and what better way to show support for your team than by throwing a little torch-lighting party? I’ve put together some of my favourite South African-inspired snacks that can be easily prepared in advance. After all, who wants to be stuck in the kitchen and risk missing something monumental?
My list of hacks begins with a trusty roll of Cape to Cairo Traditional Boerewors, as it so often does! Here, it gets turned into the most delicious, buttery sausage rolls. I make these look even more festive by serving them with an array of my favourite sauces: trusty old All Gold Tomato Sauce, Wellington’s Sweet Chilli Sauce and obviously Mrs Ball’s, to name a few. They also double as dipping sauces for the samoosas, so be sure to grab a few extra bottles.
For the smoked snoek paté, I like to smoke my own snoek. However, you can add a few drops of smoke essence to re-create the smokiness that is synonymous with this dish. Just don’t overdo it or it’ll taste like licking the inside of a weber braai! Head over to our online store or visit us in-store to stock up on a selection of crackers and chips to serve alongside your paté.
Lastly, for the samosas, I like to make a double batch and freeze the rest for another day. You won’t regret this! They can seem a little fiddly when you first start folding them, but fear not, it gets easier as you go along.
Quick Boerewors Sausage Rolls
I’ve made these sausage rolls using our delicious Cape to Cairo Traditional Pork sausages too, so if you prefer a more traditional flavour, give this a try.
Ingredients
2 x 165g each frozen puff pastry sheets, defrosted
800g Cape to Cairo Traditional Boerewors
1 tbsp (15ml) Colman’s Hot English Mustard, plus extra for serving
⅓ cup Mrs Ball’s Original Recipe Chutney, plus extra for serving
1 egg, beaten
2 tbsp (30ml) milk
2 tbsp (30ml) sesame seeds
Makes 12
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Cut each pastry sheet in half. Cut the boerewors into four sections (about the same length as the pastry) and then carefully remove the casing from the sausage.
- Place the boerewors filling along the length of the four pastry sheets and spread the mustard and chutney over the sausage meat. Fold the pastry over the filling to enclose. Use a fork to crimp and seal the long edge of the pastry.
- Whisk the egg and milk together, brush it onto the pastry and sprinkle the sesame seeds over. Cut each roll into 3 sections.
- Bake on the prepared tray for 25 to 30 minutes or until golden and the pastry and sausage are cooked through.
Cook’s tip:
Serve the sausage rolls with a selection of classic South African condiments, like Nando’s Peri Peri Sauce, Wellington’s Sweet Chilli Sauce and All Gold Tomato Sauce.
Snoek Paté
This a real classic, best served with crusty bread, crackers and some delicious apricot jam.
Ingredients
1 Cape to Cairo whole snoek, butterflied
2-3 tbsp (30-45ml) finely chopped chives
Grated peel and juice of 1 lemon
1 block (250g) cream cheese, softened
Salt and milled pepper
For serving:
All Gold Chunky Apricot Jam
Salticrax, Provita, bacon-flavoured Kips or Cream Crackers
Serves 6
- Place the snoek in a smoker lined with soaked oak chips and smoke the fish for 10 to 20 minutes, or until a knife slides easily into the thickest part of the fish. Remove and allow to cool completely.
- Remove the skin and bones from half of the fish (either eat the other half now or freeze for another time). Using two forks, flake the fish into small, bite-size bits.
- Place the chives, lemon zest and juice, cream cheese and salt and pepper into a large bowl. Beat the mixture until the cream cheese is fluffy and all the ingredients are well incorporated.
- Fold through the snoek and serve with apricot jam, crackers and bread.
SAMOOSAS THREE WAYS
Who doesn’t love a hot, flaky samoosa? With this recipe you can cater to all tastes, or just pick the one you like most! It’s also a great way to use up leftover smoked snoek.
Ingredients
30-40 samoosa wrappers
Lukewarm water and a pastry brush
Vegetable oil, for frying
For the snoek filling:
300g flaked and smoked Cape to Cairo snoek*
1 tbsp (15ml) grated ginger
1 chilli, finely sliced
1 clove garlic, finely chopped
Handful of fresh coriander, chopped
Grated peel and juice of 2 limes
Salt and pepper
*See smoked snoek paté recipe for cooking method.
For the curry mince filling:
Vegetable oil
½ onion, finely chopped
300g beef or lamb mince
1 tbsp (15ml) grated ginger
1-2 tbsp (15-30ml) Cape Herb and Spice Cape Malay curry spice
3-4 tbsp (45-60ml) Mrs Ball’s Original Chutney
Salt and milled pepper
For the potato and pea filling:
3 medium-sized, cooked potatoes, peeled and diced
½ cup (125ml) frozen peas, defrosted
½ cup (125ml) spring onions, chopped
Handful of fresh coriander, chopped
1 tbsp (15ml) Pakco Masala
1 tbsp (15ml) Rajah medium curry powder
Juice of 1 lemon
Salt and milled pepper
For serving:
Mrs Ball’s Chutney, Wellington’s Coriander Chutney and Wellington’s Sweet Chilli Sauce
Makes 30-40
- Snoek filling: Mix all the ingredients together, breaking the snoek into slightly smaller bits as you mix. Season and set aside for flavours to develop.
- Mince: Heat the oil in a pan and stir-fry the onions and mince until well browned. Add the ginger and spices and fry until fragrant. Stir through the chutney and season well. Set aside to cool.
- Potato filling: Stir all the ingredients together in a bowl until well combined and potato is liberally coated in spices.
- To fold a samoosa: lay the pastry strip on a board and place a dollop of filling on one end. Fold the strip over to enclose the filling, then keep folding into triangles until you get close to the end of the strip. Brush the end of the strip with water and seal the samoosa. Continue until you have used up all the strips and filling.
Cook’s tip:
Cheese and corn is another flavour combination I like to make. I simply add some Koo Whole Kernel Corn and grated cheese to a large dollop of ready-made cheese sauce.
These are some of my favourite go-to game snacks, and I love to pair them with ready-made South African favourites like peppermint crisp tart and malva pudding. Pop into our online store to shop these irresistible treats and so much more. Just try to resist!
Let the games begin!
X Kim
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