2019-09-01 Woolworths Taste

Situated on the main street in the picturesque town of Franschhoek, nestled

amongst breath-taking mountains views, Le Petit Manoir creates the ultimate

getaway for relaxation, comfort and fi ne dining. The little manor exudes the

exclusivity and luxury of a 5-star guest house with restaurant and deli. The

luxurious rooms emanate pure beauty creating a homely yet modern

Cape Winelands feeling.

Mediterranean characteristics embody the contemporary restaurant with the

‘old town’ deli off ering freshly home baked breads and pastries daily In the

evenings the restaurant transforms, creating a premier dining experience

where our new executive chef, Scott Philip Armstrong, prepares exciting new

dishes and attention to detail. Scott previously worked at Michelin Star

restaurant JAN in Nice, France.

Experience the grand beauty of Le Petit Manoir and the lavish lifestyle it

creates with serene accommodation, superior hospitality and artful cuisine.

54 Huguenot Road, Franschhoek | 021 876 2110 | [email protected]

@LPMFranschhoek @lepetitmanoirfranschhoek @FranschhoekLpm

PREP TALK

ARNO JANSE VAN
RENSBURG’S BRAAIED
SNOEK WITH CORN
AND PEPPERS
The chef patron at Janse & Co. in Cape Town
let us in on his secret snoek marinade.
You should make this.

Serves 6 to 8
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 40 minutes

large snoek about 2 kg

For the spice paste:
lemongrass 2 sticks
ginger 1 x 6 cm piece
garlic 3 cloves
galangal 1 x 6 cm piece
lime leaves 15 –20
limes 2, juiced
canola oil ½ cup

For the corn:

baby corn 1 punnet

pepicha (or coriander leaves

and stems) 20 g

buttermilk 4 T

sea salt and freshly ground black

pepper, to taste

For the peppers:

aji dulce pipicha (or fresh Peppadews)

15, ro as te d

summer savoury or thyme a handful

olive oil a dash

sea salt and freshly ground black

pepper, to taste

1 Light the braai using small pieces of

wood and allow the coals to burn down

for 20 minutes, or until it’s reached a low

heat. 2 To make the spice paste, slice all

the ingredients and pound using a mortar

and pestle for 15–20 minutes, to get the

elements nice and fine. 3 Slice the snoek

open and lay it skin-side down on tinfoil.

Spread the spice paste over the flesh. Place

the fish on a grid on the braai and cook for

15–20 minutes over a low heat, skin-side

down. There is no need to turn it. 4 Clean

and trim the baby corn. Wash the pepicha.

Cook both on a grid, over a slightly higher

heat than the fish, for 4 minutes. Once

cooked, chop the corn into 2 cm pieces

and mix with the buttermilk, pepicha and

seasoning. Chop the roasted aji dulce or

Peppadews, and place in a separate bowl

with a drizzle of olive oil, the summer

savoury leaves and seasoning. Allow to

infuse. 5 Serve the snoek whole with the

corn and aji dulce. WINE: Woolworths

Ken Forrester Viognier 2018