Sardines piled on to Italian bread with perfumed basil and ripe tomatoes will transport you to coastal holiday lunches. Griddled sardine bruschetta with tomato and basil Drain on the kitchen paper, sprinkle with the chaat masala and serve hot with the raita and wedges of lime alongside. Dip the sardines into the batter, shake off any excess, then deep fry in batches for two to three minutes, until crisp and golden brown. Heat the oil in a deep, heavy-based saucepan (no more than half-full) to 180C (if you don’t have a thermometer or probe, it’s ready when a cube of bread turns golden in 20 seconds) and line a plate with kitchen paper. Sift the chickpea flour, cornflour and baking powder into a bowl, add the spices apart from the chaat masala, season with salt, then whisk in about 200ml water if the batter is still a little stiff, add more water until it has the consistency of double cream. Squeeze out any excess moisture from the cucumber, then stir it into the yoghurt with the remaining raita ingredients and refrigerate until required. Put the grated cucumber in a colander lined with a clean tea towel, sprinkle with salt and leave to sit for 20-30 minutes. Prep 20 min Salt 20-30 min Cook 15 min Serves 4ħ5g chickpea flour 25g cornflour 1 tsp baking powder 1 thumb-sized piece fresh ginger, peeled and finely grated ½ tsp chilli powder ¼ tsp ground turmeric 1 tsp ajwain or carom seeds Sea salt, to taste Sunflower oil, for deep frying 8 fresh sardines, cleaned and butterflied Chaat masala, to taste Lime wedges, to serveįor the dill and cucumber raita ½ cucumber, deseeded and coarsely grated Sea salt and pepper 250g natural yoghurt 1 tsp cumin seeds, toasted and roughly crushed 1 green chilli, finely chopped, seeds and all 1 handful dill, roughly chopped The juice of 1 lime A pinch of caster sugarįirst make the raita. If you’re nervous about bones, don’t be – they are so small that you can eat them without too much worry. These crowd-pleasing pakoras are best served hot out of the fryer with an ice-cold beer. Sardine pakoras with dill and cucumber raita Serve with the pickled fennel, a drizzle of zhoug and a wedge of lemon. Cook the sardines for three to four minutes on each side, or until caramelised and charred. To pickle the fennel, bring the vinegar, salt and sugar to a boil, then take off the heat, add the sliced fennel and fennel seeds, and leave to cool.įor the zhoug, put all the ingredients except the oil in a blender, whiz to a coarse paste, then add the oil, blend again and season to taste. Leave to marinate while you get on with the fennel and zhoug. Whisk the oil, pul biber and some seasoning in a shallow bowl, then add the sardines and toss to coat. They cook very quickly and are lovely served with this bright, spiky and aromatic Yemeni sauce.Ģ tbsp olive oil 1 tsp pul biber Sea salt and pepper 8 fresh sardines, gutted Lemon wedges, to serveįor the pickled fennel 200ml white wine vinegar A large pinch of sea salt 100g caster sugar 1 large fennel bulb, thinly sliced (use a mandoline, if you have one) 1 tsp fennel seeds, lightly crushedįor the zhoug 1 big bunch coriander, roughly chopped, stalks and all 2 garlic cloves 1 green chilli, chopped, seeds and all Seeds from 4 cardamom pods, crushed 1 tsp cumin seeds, toasted and crushed 1 tsp caraway seeds, toasted and crushed Juice and zest of 1 lemon 50ml olive oil If you're buying store-bought, we prefer the readily available Castello Danish Blue ($4.99, ), which has a nice balance of creamy and sharp notes.Whole sardines are the perfect fish for a barbecue. Add a touch of lemon juice to balance the rich creamy dressing and mix in the crumbled blue cheese. If you don't have any buttermilk, fake it to make it: Thin out plain unsweetened yogurt (not strained or Greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup). For the dressing, store-bought mayo is mellowed by sour cream, and buttermilk brings fresh tang. Because the wedge is all about cool crunch, Sarah Carey, our editorial director of food, says, "I refrigerate the lettuce until just before serving, so I get cold, crisp greens in every bite." She adds that iceberg's subtle sweetness stands up well to creamy blue cheese dressing that further defines the wedge salad. There's a clue in the name! A crisp wedge of iceberg lettuce is the foundation of this classic steakhouse salad.
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