Jamie

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4 2tbsp fen­nel seeds 1tsp chilli flakes 1tbsp flour 8 whole sar­dines, scaled and gut­ted Olive oil ½ a bunch of fresh lemon thyme 1 lemon, sliced A small loaf of qual­ity soft bread for about 2 min­utes. Add the soaked bread to a food pro­ces­sor with the cu­cum­ber, pep­pers, gar­lic clove and toma­toes and blitz un­til smooth.

With the pro­ces­sor still run­ning, add a good lug of olive oil and sea­son to taste. If a lit­tle thick, add a few ta­ble­spoons of cold water and blitz again. Pop in the fridge to chill while you cook the sar­dines. In a pes­tle and mor­tar, bash the fen­nel seeds and most of the chilli flakes to a fine pow­der.

Add the flour and a small pinch of salt and pep­per and mix in. Driz­zle the sar­dines with a lit­tle oil then dip them in the spicy flour un­til evenly coated. Stuff a few sprigs of lemon thyme in­side each fish, then line them up head to tail, with slices of lemon in be­tween. Thread 3 long me­tal skew­ers through all the fish, mak­ing sure you spear the lemons too.

Cook un­der the hot grill or on the bar­be­cue for 4-5 min­utes each side, or un­til they’re cooked through with lovely charred skin.

Pour the gaz­pa­cho into shot glasses and top with a lit­tle of the cress and spring onions. Serve with soft bread and crispy sar­dines and en­joy sip­ping the lit­tle mouth­fuls of de­li­cious­ness.

Gaz­pa­cho is a bit of a sum­mer clas­sic. For some­thing dif­fer­ent, serve it in shot glasses with crispy sar­dines and lovely soft bread.

For the sar­dines

For the gaz­pa­cho

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