If you love sardines and you love your braai’s in the summer, then this is a stunner of a dish to cook for your friends and family.

Because of their small size, sardines make for a quick and easy to prepare finger food option. When quickly crisped over an open flame.

INGREDIENTS

3 medium garlic cloves, finely minced (about 1 tablespoon)

1/4 cup coconut olive oil

1/4 cup fresh juice from about 2 lemons

1 teaspoon smoked Spanish paprika

1/2 teaspoon freshly ground black pepper

450 gms fresh sardines, cleaned, scaled, and gutted

Fine Himalayan salt

2 tablespoons chopped fresh parsley

Lemon wedges, for serving

COOKING INSTRUCTIONS

1.

Combine the garlic, coconut oil, lemon juice, paprika, and black pepper in a small bowl and whisk well to combine. Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish. Turn the fish to ensure they are coated evenly, and spoon some of the marinade into the cavity of each fish. Set aside to marinate for 30 minutes.

2.

On the braai/grill when all the charcoal is lit and covered with gray ash, pour out and arrange the coals in an even layer on the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set all of the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

3.

Remove the sardines from the marinade and grill over direct heat until well-charred, 2 to 3 minutes. Using a metal spatula or fish turner, flip the sardines over and grill until charred on second side and cooked through, about 2 minutes longer. Transfer the sardines to a large platter and season with salt. Garnish with chopped parsley and serve with lemon wedges.

I absolutely adore pate but finding a pate which has no added nasties, no wheat fillers or starchy packers is incredibly difficult and incredibly expensive. Take a look at a pate label next time you’re at the supermarket and see how little meat is actually in there – not much huh?

INGREDIENTS

300g chicken livers

110g coconut oil

2 cloves garlic crushed

1 tbsp cracked black peppercorns

+/- salt to taste

COOKING INSTRUCTIONS

Prepare the chicken livers by washing them then patting them dry in between kitchen paper.

Cut each liver in half , trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.

Melt the oil in a saucepan on a low heat and gently fry the garlic until cooked.

Add the chicken livers. Cook for 10 minutes, stirring occasionally.

Remove from the heat then puree with a stick blender using the blade attachment, until smooth.

Stir through the peppercorns then season with salt to taste.

Pour into ramekin dishes, and refrigerate until set.

These will keep for 5 days in the fridge.

I absolutely adore pate but finding a pate which has no added nasties, no wheat fillers or starchy packers is incredibly difficult and incredibly expensive. Take a look at a pate label next time you’re at the supermarket and see how little meat is actually in there – not much huh?

INGREDIENTS

300g chicken livers

110g coconut oil

2 cloves garlic crushed

1 tbsp cracked black peppercorns

+/- salt to taste

COOKING INSTRUCTIONS

Prepare the chicken livers by washing them then patting them dry in between kitchen paper.

Cut each liver in half , trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.

Melt the oil in a saucepan on a low heat and gently fry the garlic until cooked.

Add the chicken livers. Cook for 10 minutes, stirring occasionally.

Remove from the heat then puree with a stick blender using the blade attachment, until smooth.

Stir through the peppercorns then season with salt to taste.

Pour into ramekin dishes, and refrigerate until set.

These will keep for 5 days in the fridge.

Our quote for you this month!

Our quote for you this month!

A very tasty easy dish. You can use other seafood in this same sauce just be careful if you are doing prawn, that you don’t over cook them. Marinate them in the sauce, remove and cook in the wok for 3 minutes,remove from wok, cook sauce and put the prawns in for about 1 more minute

INGREDIENTS

450grams red snapper (or other firm white fish) or cod, cut onto 1 1/2″ pieces (or other firm white fish)

2 green onions, chopped

3 cloves garlic, minced

1cup fish stock (or use chicken stock) low sodium please

3 tablespoons soya sauce low sodium

1 tablespoon rice vinegar

1 tablespoon ginger, grated

1 tablespoon sherry wine

1⁄2 teaspoon chilli pepper, crushed

COOKING METHOD

1. In a wok brown the fish on all sides with the green onion& garlic.
2. Combine remaining ingredients and pour over the fish.
3. Cover& cook on low heat for 20 minutes