Ingredients

Filling 

12-16 sardines, gutted 

8 anchovy fillet 

2 cloves garlic 

1 tsp salt

75 gm feta cheese 

Juice of ½ lemon

50 ml parsley 

4-5 tomatoes 

50 ml olive oil 

Method
Arrange the sardines on a serving dish. Season with salt and squeeze over the lemon juice. Dice the tomatoes and place them in a gratin dish, liberally covered with oil. Season with salt and pepper. Put the dish in the oven for approximately 10 minutes at 225 C. Cut the feta cheese into small cubes and mix it with chopped parsley. Place half an anchovy fillet inside each sardine, with feta cheese and parsley. Mix the garlic with parsley, Parmesan cheese and breadcrumbs. Place the fish on top of the tomatoes and sprinkle the mixture. Splash the oil over the fish and gratinate in the centre of the oven for approximately 15 minutes.

½ tsp salt

1 pinch black pepper

Ingredients

50 gm roasted cashew nuts 

1 tsp mustard

Method
Wash and chop all the vegetables. Soften the finely chopped onion in a tablespoon of olive oil. Stir in the rice. Add the stock, saffron and a little salt and pepper. Meanwhile, heat the remaining oil in a large frying pan and stir fry the celery over a high flame for 3 minutes. Add the beans and courgettes, and cook for another minute. Add the mushrooms and garlic and stir fry until they begin to colour. Finally, add the nuts and olives. For the dressing, mix together the orange juice, vinegar, olive oil, wholegrain mustard, chopped basil and chopped spring onions. Spoon the rice on to serving plates and pile the vegetables on top. Add the dressing to taste

150 gm courgettes 

150 gm mushrooms 

1 clove garlic, crushed 

CONTENTS | HOME | IMFAA | IIMTS | IHCTM | SCHNELL HANS