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.
GET THE FULL RECIPE IN JAN THE JOURNAL VOLUME 7
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