Sweet potato and smoorsnoek

One pot wonder: sweet potato and smoorsnoek, a one dish doddle.
 
sweet potato and smoorsnoek recipe

Recipe from: 20 November 2012
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 1
    large sweet potato, peeled and cut into 1.5cm cubes
  • 1/2
    cup
    peas
  • 1/2
    Tbs
    butter
  • 1/2
    Tbs
    olive oil
  • 1
    red onion, chopped
  • 1
    cloves
    garlic, chopped
  • 1
    fresh chilli, chopped
  • 200
    g
    smoked snoek, flaked into pieces
  • 1
    Tbs
    fresh dill. chopped
  • 1
    Tbs
    lemon juice
  • salt and pepper to taste
Servings: Change Serving
 
 

Method

 
Boil the potato cubes in a medium-sized pot of salted boiling water for 15 minutes, or until cooked through and can be easily pierced with a knife. Add in the peas for the last 2 minutes of cooking time. Then drain and set aside.

Heat the butter and olive oil in a heavy-based frying pan on medium-high heat. Fry the onion until translucent, about 3 minutes, then add in the garlic and chilli and cook for another minute. Then add the snoek and potatoes to the pan.

Stir gently until the ingredients are well combined, remove from the heat, sprinkle over the fresh dill, lemon juice and a generous pinch of salt and freshly ground black pepper and serve immediately with slices of fresh crusty bread.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 

Read more on: recipe  |  potato  |  fish
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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