04 Mar Vine Wrapped Sardines on Mosbolletjie Toast & Green Grape Salad with Salsa Verde
As I am writing this recipe my mind wanders to the Mediterranean coast line and I can just
see how simple fisherman would prepare this dish on an open fire next to the waters using
the days catch and savouring the flavours of the ocean. I have prepare these sardines
often and can be served as an appetiser or as a dish on its own. The pickled vine leaves
gives the sardines and extra tangy flavour as does the nut and lemon stuffing. After
grilling the sardines serve with lashes of olive oil, fresh lemon juice and coarse salt. For
this recipe we are using mosbolletjie toast to serve the sardines on paired with a tossed
green grape salad with homemade salsa verde. Serve with our Cathedral Cellar
Chardonnay or slightly chilled Cabernet Sauvignon
| Servings | Prep Time |
| 4 - 6 | 30 min |
|
|
|
|
As I am writing this recipe my mind wanders to the Mediterranean coast line and I can just
see how simple fisherman would prepare this dish on an open fire next to the waters using
the days catch and savouring the flavours of the ocean. I have prepare these sardines
often and can be served as an appetiser or as a dish on its own. The pickled vine leaves
gives the sardines and extra tangy flavour as does the nut and lemon stuffing. After
grilling the sardines serve with lashes of olive oil, fresh lemon juice and coarse salt. For
this recipe we are using mosbolletjie toast to serve the sardines on paired with a tossed
green grape salad with homemade salsa verde. Serve with our Cathedral Cellar
Chardonnay or slightly chilled Cabernet Sauvignon
|
Ingredients
Vine Wrapped Sardines on Mosbolletjie Toast
- 12 sardines cleaned head on
- 24 large pickled vine leaves
- 1 cup of golden sultanas
- 1 cup of pine nuts
- Gated rind of three lemons
- 25 ml ml of Willowcreek Olive Oil
- Handful of flat leaf Italian Parsley
- salt and pepper
Green Grape Salad with Salsa Verde
- Two bunches of chilled green grapes stalks removed and cut in half
- Cos lettuce leaves
- Cucumber cut into ribbons For the Salsa Verde
- 200 g of tender stem broccoli blanched and chilled
- 100 g of sugar snap beans blanched and chilled
- 100 g asparagus spears blanched and chilled
- Handful of each of chopped Italian parsley, mint, coriander and basil
- Rind and juice of two lemons
- 1 cup of capers
- 5 anchovies
- 1 table spoon of soft brown sugar
- Willowcreek Garlic Flavoured Olive Oil. For the garnish
- pepper
- Parmesan cheese
Instructions
Vine Wrapped Sardines on Mosbolletjie Toast
- Grilling Time: 6 to 8 min
- On a flat clean surface lay two vine leaves down so that they overlap half way. Place the opened clean sardine onto the leaves.
- Place the sultanas, nuts, lemon rind, oil and parsley into a blender and pulse lightly until the nuts and sultanas are just crushed remove and place into a bowl season with salt and pepper
- Stuff the sardines by spooning a table spoon of filling into each sardine. Start rolling the vine leaves from left to right and tightly wrap the sardines. Drizzle with more olve oil and season with salt and pepper
- Grill the sardines in a grid on a medium to hot fire for six to eight minutes until cooked
- Serve with grilled mosbolletjie bread and a tossed green grape salad
Green Grape Salad with Salsa Verde
- I love the colour green! Is shouts freshness and nourishment just looking at it - the same goes for the salad filled with loads of fresh green ingredients and our hero the green grape! The salsa verde adds a wonderful layer of fresh zesty flavour the the dish and it is super easy and quick to prepare
- Serves: 4 - 6 Prep Time: 15 min Grilling Time: 6 to 8 min Easy to prepare
- Toss the grapes, lettuce and cucumber in a large salad bowl and prepare the salsa verde
- Place all the ingredients into a mortar and pestel or a food processor and blend until smooth pour over the greens and toss gently
- Season with pepper and loads of grated parmesan cheese