With Oscar’s story seemingly having more holes than a good Emmentaler, and a president whose chickens live in better quarters than the average South African, we are about ready for an icon we can look up to. There aren’t many contenders. Frankly, a dim witted fish would do the job at this point. Take snoek for example. Proudly South African and comfortably located on SASSI’s green list so you can tuck in guilt free without worrying about the state of our oceans, snoek is wonderful smoked and mashed up with a bit of mayo as a pâté, or braaied over the coals basted with lemon and apricot jam. Now that I own a restaurant, my culinary adventurism has taken a turn towards the more sensible. Gone are the days of trying out distinctly un-Hestonesque teqhniques on my friends (who fortunately claim they come to visit me for me and not my disastrous gloopy caramelised white chocolate spheres or exploded truffle croquettes). Now it’s all about creating fool proof dishes that can be prepared in advance and finished off with minimum hassle and in as short a time as possible, and these little morsels fit the bill perfectly. I’m quite proud of the fact that I can give someone fairly good directions when asked how to get to the nearest supermarket without getting them horribly lost or sounding like a total chick, but it will really be a lot easier at this point to ask you to just google how to fold samoosas if you don’t know how to do so. Somewhere, someone with a video camera and a mild case of gastronomic exhibitionism has no doubt captured the whole process on film for your reference. Failing that, they’d work perfectly rolled into springrolls too. If you can’t get smoked snoek, smoked mackerel would work just as well.
1 hour 10 mins
Recipe type: Snacks & starters
Cuisine: Cape Malay
Serves: makes about 40
- 500g smoked snoek, deboned (good luck with that) and flaked
- 1 medium onion, diced
- 200g tinned whole tomatoes (about half a tin with the juice), chopped
- 1 clove garlic, crushed
- 3ml cumin
- 3ml coriander
- 10ml masala
- 10ml vegetable oil
- 500g phyllo pastry, each sheet cut into 10cm strips (or to whatever size samoosa you want)
- 1 egg, beaten
- 1L cooking oil
- sweet chilli sauce to serve
- In a pan or skillet, heat the vegetable oil over medium heat. Add the onions and saute till lightly golden.
- Add the garlic and spices and saute for a further 5 minutes.
- Add the snoek and tomatoes, turn down the heat and cook for ten minutes or so, stirring occasionally until the liquid from the tomatoes has evaporated. Cool (not cool as in awesome, cool as in let it get colder.)
- Brush the edges of a pastry strip with egg wash. Place a tablespoon of snoek mixture on the end and fold the samoosa into a neat little package.
- Heat the cooking oil to 200˚C and deep fry the samoosas in batches till golden brown. Serve with sweet chilli sauce.