Sedgewick’s Original Old Brown hosted a luncheon at The Tap Room in Salt River (Cape Town) last Thursday to showcase the versatility of the product and uses in various dishes.
Sedgwick’s Original Old Brown was used to prepare three mouth-watering dishes that were a part of a three-course meal. Each dish showcased the versatility and flavour impact of the product. Personally, I never considered using Sedgwick’s Original Old Brown in my cooking but judging from the dishes I tasted a splash or dash of the products adds a unique flavour to dishes.
Sedgwick’s braaied snoek served with sweet potato crisps, grilled lemon and rustic sourdough bread. Get the recipe below.
Roasted pork belly served with buttery couscous, topped with a sticky tomato jam and covered in a rich Sedgwick’s just.
Sedgwick’s sobert served with a thin shortbread biscuit
The following cocktails were on offer to compliment the dishes:
The Captain’s Twist – Sedgwick’s and lemonade
Sedgwick’s Razzle – Sedgwick’s and ginger ale
Old Brown Ritz – Sedgwick’s on ice
Bee’s Knees – honey, mint and ginger ale with a shot of Sedgwick’s (see picture below)
It is heritage day on Wednesday the 24th and most South Africans will most definitely braai on the day. Fish is definitely one of the items we love to braai and the Sedgwick’s Original Old Brown team would like everyone to discover just how versatile South Africa’s most iconic fortified wine is. See snoek braai recipe below.
Join the conversation using the hashtag #sharethewarmth
Check out some of the tweets from the luncheon:
— Louise De Kock (@Louisedekock1) September 18, 2014
— Sedgwick's Old Brown (@SedgwicksOB) September 18, 2014
— Craig RhodesHarrison (@craigrh_) September 18, 2014
— The Cook Box (@TheCookBox) September 18, 2014
— tailsofamermaid 🧜♀️🧜♀️🧜♀️ (@NatalieRoos) September 18, 2014
Old Brown Snoek Braai
1x West Coast snoek, cleaned (or any other firm, white fish)
Sea salt flakes
30ml (2Tbsp) olive oil
For the basting sauce
80ml Sedgwick’s Original Old Brown
60ml (4Tbsp) apricot jam
15ml (1Tbsp) finely chopped garlic
10ml (2tsp) finely grated fresh ginger
A small handful chopped fresh parsley
For the Stuffing:
100g soft apricots soaked in 60ml Sedgwick’s Original Old Brown
1 orange, sliced
- Season the snoek inside and out and score the skin on both sides. Set aside until needed.
- For the basting sauce: mix all ingredients together in a small saucepan and simmer until the butter is melted. Set aside to cool slightly.
- Baste the inside of the snoek with the sauce and place the soaked apricots and orange slices inside.
- Tie the snoek up with string and baste the outside with the sauce. Grill over the coals until cooked and golden.
- Serve with extra grilled lemons.