Serves 6

Can use as a sub-head if you like...

This dish consists of a layer of ‘pofadder' curried livers in a little bottle topped with smoked snoek pâté and gooseberry atchar, with a side serving of ‘lanius collaris' (laksman) vetkoek.

Gooseberry atchar

100g gooseberries shelled

25g brown sugar

20ml white wine vinegar

2g mild curry

2g turmeric

2g crushed coriander seeds

A touch of oil

Dry-fry the spices in a pan for a couple of seconds, taking care not to burn the spices. Add the sugar, gooseberries and vinegar. Ensure that the sugar is melted before it to comes to the boil. Simmer for 10 minutes or until it is thick. Remove from the heat and set aside.

Snoek pâté

½ diced onion

2 cloves diced garlic

5g butter

200g smoked snoek deboned

25g ice cold butter cubes

4 sprigs parsley

Seasoning to taste

Sauté the onion in a little butter and add the garlic (be careful not to colour the onion and garlic). Set aside to cool down. Blend the deboned snoek and ice cold butter cubes together until smooth. Add the cold onion mix and chopped parsley, blend again until a smooth pâté. Taste and correct the seasoning with salt, pepper and lemon juice.


50g lamb kidneys diced

50g lamb heart diced

50g lamb liver diced

50g bacon diced

50ml oil

25ml verjuice

50g lamb mince

½ diced onion

2 cloves garlic

2 sprigs thyme

Heat a frying pan and add a little oil to it, fry the kidneys, heart, liver and bacon until browned. Deglaze the pan with verjuice. Remove from the heat. In another pan, heat a little oil and fry the onion and garlic. Add the mince and thyme. Stir the kidney and liver mixture into the cooling mince. Taste and correct the seasoning. Set aside and cool.

Lanius collaris vetkoek

2 cups cake flour

Pinch of salt

½ egg

7,5 ml oil

½ packet instant yeast

Water as needed

Oil for deep frying

To prepare the vetkoek, sift the flour and salt, mix in the instant yeast. Lightly beat the egg, oil and sufficient milk until a smooth batter. Heat the oil in a pan, and carefully drop spoonfuls of the batter into the hot oil. Fry, turning them over now and then, until golden brown. Set aside on paper towelling and keep warm.

To serve

Take a small glass jar and carefully place two spoons of meat in the bottom of the jar. Top the meat with a layer of smoked snoek pâté. To finish off, carefully spoon some atchar over the snoek. Serve with the laksman vetkoek.

- Bruce Robertson, theshowroom


South Africa is one of the few wine-producing countries worldwide to bottle Bukettraube, which produces wine with a distinctive Muscat bouquet, as a single varietal wine. This well-balanced example is an excellent accompaniment to this new take on the traditional, inspired by a remarkable Cape figure, C Louis Leipoldt, who was a physician, botanist, author, journalist, major Afrikaans poet and well-known culinary expert.

- Cederberg Bukkettraube