Although I grew up in the binneland – at least a seven-hour trip from the nearest, naturally occurring saltwater fish, I’ve always felt very at home with snoek. It’s as South African as a T-bone on a braai, and when served as a pâté with a slice of seed loaf and korrelkonfyt, it’s like being on holiday on the West Coast, no matter the time of year.
KORRELKONVYT WITH BROWN SEEDLOAF AND SNOEK PÂTÉ
TIME: 2 – 3 hours | SERVES: 6 – 8
850 g seedless green grapes
600 g (652 ml) sugar
50 ml water
juice of half lemon
250ml Consol preserve jar
Pick the grapes off the stems and place in a large saucepan. Add the sugar, water and lemon juice and give it a good stir. Place on a low heat and keep stirring until the sugar has dissolved, then let it simmer uncovered.
Spoon the korrelkonfyt into sterilised Consol jars and seal. Once opened keep in the fridge.