Friday lunch should be a mouth watering experience! Fridays should also be a half day or an entire day off. It should be a sunny day on the beach day but, thanks to work and deadlines, this dream has been put to rest or only comes around occasionally when an application for leave has been approved! So you can't have the day off and you can't have a half day, but you have an hour lunch and you are in the mood for something scrumptious... I now dub thee... Friday, Friday Food Fest!
If you are hungry and you have a kitchen like we do at work... FYI, everyone at work knows I am the slow poke when it comes to preparing my lunch. I get bored so eating the same thing all the time, I am always looking for new combinations.
Friday lunch should lead you into the weekend like it is float at a Mardi gras, and I discovered a flavoursome and healthy recipe for a Snoek salad with lots of savoire faire in celebration of Friday Food Fest! Bon Appétit!
10 ml balsamic reduction
2 pears, thinly sliced
200 g smoked snoek
100 g goat’s cheese, crumbled
salad leaves
30 ml chopped mix nuts
olive oil for drizzling over
salt and freshly ground black pepper
Heat the butter in a pan over low heat and stir in the soft brown sugar and balsamic reduction until it forms a syrup.
Makes 2 to 4 portions
Preparation time: 20min
• The goat’s cheese can be replaced with feta cheese and/or mozzarella cheese.
If you are hungry and you have a kitchen like we do at work... FYI, everyone at work knows I am the slow poke when it comes to preparing my lunch. I get bored so eating the same thing all the time, I am always looking for new combinations.
Friday lunch should lead you into the weekend like it is float at a Mardi gras, and I discovered a flavoursome and healthy recipe for a Snoek salad with lots of savoire faire in celebration of Friday Food Fest! Bon Appétit!
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| This recipe has been taken from One-Two-Three on the Table by Bernice van der Merwe. |
Snoek salad with caramelised pears
Smoked snoek is cooked and therefore the perfect ingredient for a quick meal.30 g butter
15 ml soft brown sugar10 ml balsamic reduction
2 pears, thinly sliced
200 g smoked snoek
100 g goat’s cheese, crumbled
salad leaves
30 ml chopped mix nuts
olive oil for drizzling over
salt and freshly ground black pepper
Heat the butter in a pan over low heat and stir in the soft brown sugar and balsamic reduction until it forms a syrup.
Carefully add the pear slices to the pan and spoon the brown sugar syrup over the slices. Sauté the pears for a few minutes until they are saturated with the syrup. Set aside. Flake the smoked snoek into large pieces and arrange together with the goat’s cheese on top of the salad leaves on a large serving platter. Arrange the caramelised pear slices over the salad and sprinkle the nuts over. Drizzle with olive oil and season with the salt and pepper.
Makes 2 to 4 portions
Preparation time: 20min
Variations
• The pears can be replaced with apples.
• The smoked snoek can be replaced with smoked trout or mackerel.• The goat’s cheese can be replaced with feta cheese and/or mozzarella cheese.
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