Sunday lunch: Glazed apricot snoek on the braai and mielietert recipe

Mielietert 

1. Preheat the oven to 180°C and butter a large pie dish.
2. Add all the ingredients to a mixing bowl and stir well. Add the batter to the pie dish and place into the oven and bake for approximately one hour. Once ready, it will have a golden colour. Mielietert tastes best when served slightly warm.

Glazed snoek on the braai

1. Place the snoek, skin side down on a sheet of greased heavy-duty tin foil and sprinkle over the Robertsons Braai & Grill All-in-One. Set aside.
2. Melt the butter in a large saucepan and stir in the Robertsons Crushed Garlic and Robertsons Chilli Flakes. Cook for a minute or two, until fragrant.
3. Add the apricot jam, honey and soy sauce. Cook over a low heat until the jam and honey have melted, and the sauce is glossy.
4. Place the snoek, on its sheet of foil, directly onto the grid, over medium coals.
5. Cook until the fish starts to whiten. Gently brush the snoek with the glaze, then turn it over and cook for a further 6-8 minutes, basting often with the glaze.
6. When the fish is just cooked through, squeeze lemon juice over the top and serve hot.