Sardine crostini
Sardine crostini is not just for our tinned fish lovers, but also for the haters, make it yourself to see why! These sardine crostinis are easy, delicious and a great way to get healthy omegas!
- Ingredients:
– For fish topping:
• 80 ml (1/3 cup) unsalted butter, softened
• 2 tins of sardines in vegetable oil
• handful of fresh herbs of your choice
• 1 garlic clove, chopped
• 5 ml (1 teaspoon) paprika
• Black pepper, to taste
– For
the crostini:
• 8 x 2 cm slices Food Lover’s Market Baguette
• ½ small red onion, finely chopped
• 4 sweet and sour gherkins, finely chopped
• Zest and juice of 1 small lemon
• Black pepper, to taste
• Fresh basil leaves
- Directions:
1. Preheat the oven to 180°C.
2. For the topping: Combine all ingredients in a blender cup and blend until smooth. (If you don’t have a blender simply chop up the ingredients with the butter, or just smear butter first on the bread in step 3.)
3. Spread the bread slices with the flavoured butter and bake in the oven for about 15 minutes or until golden and crispy.
4. Meanwhile, in a small bowl, combine the red onion, gherkins, lemon zest and juice.
5. When the crostinis are out of the oven, top with the red onion mixture and finish with freshly cracked black pepper and fresh basil leaves.
– Source: foodloversmarket.co.za
Pineapple and yoghurt chicken skewers
Five ingredients is all you need for these simple, tasty marinated chicken skewers, great with salad or salsa.
- Ingredients:
– For the skewers
• 600 g chicken breasts, cubed
• 1/3 large pineapple, cut into large cubes
– For the marinade:
• 125 ml (½ cup) full cream plain yoghurt
• 1/3 large pineapple, roughly chopped
• 10 ml (2 teaspoon) olive oil
• Salt and pepper, to taste
– For the salsa salad:
• 1/3 large pineapple, cut into small cubes
• 1 red onion, finely chopped
• 30 ml (2 tablespoons) mint, finely chopped
- Directions:
1. Using a blender, blend the marinade ingredients together: yoghurt, pineapple, olive oil and seasoning. Transfer to a large bowl, add the chicken and mix. Ensure the marinade covers the chicken. Cover and rest in the fridge for 30 minutes.
2. To assemble the skewers, take a piece of marinated chicken and pierce the skewer through, following it with a piece of pineapple. Repeat, alternating between a chicken and pineapple piece.
3. Heat a griddle pan on a high heat with a dash of oil and fry for about 10-15 minutes or until cooked and golden.
4. Serve with the pineapple chopped salad and enjoy!
5. For the chopped salad: Mix all the ingredients together.
