African Brew by Lucy Corne

Author:Lucy Corne
Language: eng
Format: epub
Tags: From beer’s porridge-like beginnings through to the cutting edge craft beers being poured across the country today, African Brew tells the story of South African beer. Join a pint-studded journey through seven provinces to meet the brewers, taste their beers and learn exactly what goes into that beverage you wouldn’t dream of braaiing without. There is also a section that covers up-and-coming breweries.
ISBN: 978-1-43170-289-3
Publisher: Random House Struik
Published: 2013-07-25T16:00:00+00:00

Place the yellowtail in the brine and leave in the fridge for 3 hours. Remove the fish from the brine and arrange in a smoker. Season with salt and pepper and smoke over a gentle heat for approximately 20 minutes. Remove from the heat and leave to cool in the smoker.

Blanch the asparagus, followed by the peas, in boiling salted water. Refresh them both in ice-cold water after cooking. When they have cooled, remove from the water.

Thinly slice the fennel bulbs and dress with the lemon juice and olive oil. Season the fennel with a good pinch of salt, pepper and sugar.

To assemble the salad, combine the rocket, peas, asparagus and marinated fennel together in a bowl. Toss so that the ingredients are evenly distributed throughout.

Flake the smoked fish using two forks; try and keep the flakes quite large. Arrange the fish pieces in the centre of a plate. Drizzle the smoked fish with liberal amounts of the aïoli. Place a handful of the tossed salad on top of the fish and serve.

BRINE

Combine all the ingredients in a stainless steel bowl and whisk until the sugar and salt dissolve.

AÏOLI

Crush the garlic to a paste. Add the egg yolks and the mustard. Whisk in the vinegar. Slowly whisk in the oils, and season to taste.

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