Another freshly blogged post, please vote for my recipe here #freshlyblogged
I have always loved the Lucky Star tin, catching my eye
every time I walk down the canned goods isle however I normally grab sardines
or tuna which is why I am enjoying the Freshly Blogged Competition, it’s making
me more adventurous in my shopping where before I would grab all my usuals, I
now search for different products inspiring me to try different meals at home
but still cost effective.
Pilchard Dhaltjies or Chilli Bites
1x 400g Tin Lucky Star Pilchards in Tomato sauce
1 cabbage leaf, finely chiffonade
100ml P n’ P brown rice
½ lemon, juiced
few sprigs parsley
2 eggs
150ml cake flour
1- 2 ml chilli powder
2ml paprika
2 ml turmeric
2 ml cumin powder
Salt and pepper
500ml sunflower oil for deep frying
Bring a pot of water to the boil with a spoon of salt and
boil the brown for 30 minutes then drain.
Remove the spine bone from the pilchards and then place in a
bowl, add other ingredients and mix until smooth.
Bring the oil up to temperature in a deep pan.
Using two spoons quenelle the mixture into the hot oil
frying on all sides.
Squeeze some lemon over and serve with pickled green beans
and feta dip.
Pickled green beans
100g green beans cut just the bottom off and rinse
Juice 5 lemons and strain (250ml)
50ml sugar
10ml salt
5ml mustard seeds
Place a consol pickle jar into a pot of boiling water for 5
minutes to sterilize.
Place the lemon juice in a pot with the sugar, salt, mustard
seeds and 50ml water, add the green beans and bring to the boil.
Adjust seasoning; it must be sweet sour, tangy. Pour into
the consol jar and allow to pickle in the refrigerator for 1-2 days
Herby feta dip
250g P ‘n P feta
50ml milk
few sprigs parsley
Squeeze of lemon
Ground Black pepper
Roughly chop the parsley, place in a bowl with other
ingredients and using a hand blender, pulse until smooth, season to taste.
Recipe and picture copyright by Tamsyn Wells
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