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Recipe Darren Stewart Styling Kate Boswell Photograph Russell Smith
Ingredients:
9 large sardines, gutted and scaled
fennel
Parma ham
200g butter
a handful of chopped parsley
20g chopped onion
a sprinkle of paprika
sea salt flakes and cracked
black pepper
lemon juice, to taste
4 garlic cloves, chopped
good-quality tinned Italian artichokes with stems
baby fennel
olive oil
salad leaves
good-quality salad dressing of your choice
Directions:
Clean the sardines (adjust the quantity based on how many people you wish to serve) and stuff the cavities with a little fennel. Using two slices per fish, wrap half of the sardines in Parma ham. Cook on a braai grill until crisp and golden.
Mix the butter, parsley, onion, paprika, sea salt, cracked black pepper, lemon juice and garlic. Roll into a cylindrical shape, wrap in greaseproof paper and refrigerate.
Halve the artichokes and char on the braai. Blanch the baby fennel in boiling water, and chill. Brush with a little olive oil and char. Toss the salad leaves together, coating them in the dressing, and arrange the artichokes and fennel in the salad.
Slice the prepared butter into discs, place on the sardines, and serve with the artichoke salad.
Serves 5–10
This recipe is from the February 2012 House and Leisure Food issue.
