SMOKED SNOEK QUICHE WITH TANGY APPLE COLESLAW

Ingredients

4 handmade smoked trout and courgette quiche 30 g butter 1/2 cup onion, sliced 1 garlic, thinly sliced 400 g smoked snoek, flaked, skinned and deboned freshly ground black pepper 6 egg, for egg wash 250 ml milk 2.5 ml salt 15 ml coriander, ground 20 ml lemon juice 2 Tbsp chutney 5 ml turmeric 5 ml cinnamon sugar, for dusting 1 medium head green cabbage, cored and finely sliced salt 1 granny smith apple (230g), peeled, cored and cut in small cubes 4 onions, thinly sliced 3 Tbsp olive oil, to drizzle 3 Tbsp vegetable oil, for deep-frying 1/2 cup white balsamic vinegar 200 g white sugar 100 g raisins

Cooking Instructions

Heat oven to 180 ºC. Melt butter in pan and fry onion and garlic until soft and translucent. Add flaked snoek and season with coriander, turmeric, cinnamon, salt, pepper and lemon juice. Fill quiche tins. Whisk together eggs, milk and pour over filling. Place tins on baking tray and put in oven. Bake for 30 minutes until filling has set. To make the tangy apple coleslaw, toss cabbage and salt in colander set in the sink. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples, raisins and onions, tossing to combine. Heat oils, balsamic vinegar and sugar until hot in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate until cold. Once quiche has cooled a bit serve with some chutney on the side and some tangy apple coleslaw.

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