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Olive and Sheep Cheese-stuffed Sardines 2013-08-06 https://www.metro.ca/userfiles/image/recipes/sardines-fromage-brebis-olives-6400.jpg PT35M PT50M PT1H25M

Beer reduction: In a saucepan, combine beer, honey, rosemary and thyme and reduce to 1/4 of volume. Set aside.Stuffed tomatoes: Preheat oven to 250°F (120°C).Halve, seed and season tomatoes with salt, pepper and garlic.Squeeze the meat out of the sausage casing into a bowl.Combine sausage meat and diced dried figs. Stuff tomatoes.Transfer tomatoes to a parchment-lined baking sheet and bake 20 minutes.Clams: In a pan, heat half the olive oil and sweat shallot; add clams and white wine. Cover and cook 6 minutes or until clams open.Fingerling potatoes: Remove clams. Add saffron, paprika and sliced potatoes. Cover and cook 7 minutes.Sardines: Thaw, scale and fillet. Set aside.Stuffed sardines: Mix sheep's milk cheese and chopped olives to make stuffing. Spread stuffing onto 4 sardine fillets and top with remaining 4 fillets. In a skillet over low heat, cook sardines in olive oil.Accompaniment: Separate escarole leaves and blanch in boiling water. Drain, cut into thin strips and sauté in olive oil for 3 minutes. Season and set aside.Presentation: In the middle of a platter, make a bed of escarole, over which lay potato slices and then sardines. Garnish with a stuffed tomatoes, drizzle with beer reduction. Add clams and sprinkle with chives and coriander (cilantro).

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beer reduction: 2 cups (500 mL) pale ale (german) 1 Tbsp. (15 mL) honey 1 rosemary 1 fresh thyme tomatoes: 2 Tomato salt and grindings of black pepper to taste 1 garlic clove stuffing for tomatoes: 1/2 pork sausage 2 dried figs, diced small clams: 1 shallot 14 tsp. (70 mL) extra virgin olive oil 8 fresh clams 1/2 cup (125 mL) white wine potato 1 saffron or turmeric 2 smoked paprika 4 potato, sliced sardines: 4 fresh or frozen sardines stuffing for sardines: 1 3/4 oz (50 g) sheep's milk cheese 8 black olives, chopped accompaniment: 1/2 escarole 1 Tbsp. (15 mL) minced chives 1 Tbsp. (15 mL) coriander

Olive and Sheep Cheese-stuffed Sardines

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servings

0:35

Preparation

0:50

COOKING

1:25

TOTAL TIME

Imprimer ma sélection

Ingredients

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beer reduction:

2 cups
(500 mL)
pale ale (german)

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12 X 355 ml

1 Tbsp.
(15 mL)
honey

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375 G

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375 g SELECTED VARIETIES

1

rosemary

1

fresh thyme

tomatoes:

2

Tomato

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283 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF U.S.A. MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

TOMATOES ON THE VINE

$1.99 /lb

PRODUCT OF ONTARIO 4.39/kg

salt and grindings of black pepper to taste

1

garlic clove

stuffing for tomatoes:

1/2

pork sausage

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375 g

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400 g SELECTED VARIETIES

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11.00/kg SELECTED VARIETIES

LILYDALE DINNER OR SMOKED SAUSAGES

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500 g SELECTED VARIETIES

10 Air Miles BONUS MILES when you buy 2

OLYMEL BREAKFAST SAUSAGES

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10 AIR MILES^® Bonus Miles when buying 2

2

dried figs, diced small

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clams:

1

shallot

14 tsp.
(70 mL)
extra virgin olive oil

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1 L

8

fresh clams

1/2 cup
(125 mL)
white wine

potato

1

saffron or turmeric

2

smoked paprika

4

potato, sliced

sardines:

4

fresh or frozen sardines

stuffing for sardines:

1 3/4 oz
(50 g)
sheep's milk cheese

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250 g

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8

black olives, chopped

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accompaniment:

1/2

escarole

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ROMAINE HEARTS

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3 PK PRODUCT OF U.S.A. SWEET CORN 4 PK PRODUCT OF U.S.A.

1 Tbsp.
(15 mL)
minced chives

1 Tbsp.
(15 mL)
coriander

Imprimer ma sélection

Preparation

Beer reduction: In a saucepan, combine beer, honey, rosemary and thyme and reduce to 1/4 of volume. Set aside.

Stuffed tomatoes: Preheat oven to 250°F (120°C).

Halve, seed and season tomatoes with salt, pepper and garlic.

Squeeze the meat out of the sausage casing into a bowl.

Combine sausage meat and diced dried figs. Stuff tomatoes.

Transfer tomatoes to a parchment-lined baking sheet and bake 20 minutes.

Clams: In a pan, heat half the olive oil and sweat shallot; add clams and white wine. Cover and cook 6 minutes or until clams open.

Fingerling potatoes: Remove clams. Add saffron, paprika and sliced potatoes. Cover and cook 7 minutes.

Sardines: Thaw, scale and fillet. Set aside.

Stuffed sardines: Mix sheep's milk cheese and chopped olives to make stuffing. Spread stuffing onto 4 sardine fillets and top with remaining 4 fillets. In a skillet over low heat, cook sardines in olive oil.

Accompaniment: Separate escarole leaves and blanch in boiling water. Drain, cut into thin strips and sauté in olive oil for 3 minutes. Season and set aside.

Presentation: In the middle of a platter, make a bed of escarole, over which lay potato slices and then sardines. Garnish with a stuffed tomatoes, drizzle with beer reduction. Add clams and sprinkle with chives and coriander (cilantro).

Source : Metro

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