Recipe Dar­ren Stewart

House and Leisure Food - - CONTENTS -

9 large sar­dines,

gut­ted and scaled fen­nel Parma ham 200g but­ter a hand­ful of

chopped pars­ley 20g chopped onion a sprin­kle of pa­prika sea salt flakes and cracked

black pep­per le­mon juice, to taste 4 gar­lic cloves, chopped good-qual­ity tinned Ital­ian

ar­ti­chokes with stems baby fen­nel olive oil salad leaves good-qual­ity salad dress­ing

of your choice

Serves 5–10

Clean the sar­dines (ad­just the quan­tity based on how many peo­ple you wish to serve) and stuff the cav­i­ties with a lit­tle fen­nel. Us­ing two slices per fish, wrap half of the sar­dines in Parma ham. Cook on a braai grill un­til crisp and golden.

Mix the but­ter, pars­ley, onion, pa­prika, sea salt, cracked black pep­per, le­mon juice and gar­lic. Roll into a cylin­dri­cal shape, wrap in grease­proof pa­per and re­frig­er­ate.

Halve the ar­ti­chokes and char on the braai. Blanch the baby fen­nel in boiling wa­ter, and chill. Brush with a lit­tle olive oil and char. Toss the salad leaves to­gether, coat­ing them in the dress­ing, and ar­range the ar­ti­chokes and fen­nel in the salad.

Slice the pre­pared but­ter into discs, place on the sar­dines, and serve with the ar­ti­choke salad.

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