4.1.12

pan-grilled sardines with brown rice, nuts and raisins
































it's been a rather long time since i popped into the kitchen and shared a recipe.
so much has happened since my last post here. our wedding and launching my little photography & sustainable event planning business being the main time-consuming events during my absence. combined with my love/hate relationship with our tiny completely impractical kitchen (if you can call it that) which has a tendency to take away a little bit of my inspiration to cook, there hasn't been many great meals enjoyed in this house for a lot longer than i care to admit. that is until now.

the last couple of months i've been feeling inspired again, thanks to a few beautiful food blogs that i discovered recently and the australian gourmet traveller site which this recipe originates from. 

pg & i have been eating quite a bit of fish lately and i was searching for a sardine dish full of flavour. this dish suited my craving perfectly. it's a perfect balance of savoury, salty and sweet. a very pleasant surprise.

recipe:

250 gm brown rice
50 gm pine nuts
50 gm pistachio nuts
50 gm sunflower seeds
1/2 spanish onion, thinly sliced
50 ml red wine vinegar
30 ml lemon juice
1 garlic clove, finely chopped
1/3 cup olive oil
10 mg dried raisins, soaked in hot water for 10 mins
1/2 cup coarsely torn flat-leaf parsely
8 sardines


• cook rice in boiling salted water until just tender (15 - 20mins).


• dry-roast nuts until golden (2-3 minutes), set aside.


• combine onion, vinegar, lemon juice and garlic in a non-reactive bowl and set aside until onion changes colour (4-5 minutes), add olive oil and season to taste.


add raisins, herbs, rice and pine nuts, season to taste and set aside.


• preheat a pan-grill over medium-high heat. brush the sardines with a little oil. pan-grill, turning once, until slightly charred and sardines are firm (3-4 minutes each side).

• serve hot with brown rice, nuts and raisins.

1 comment:

purelyfood said...

This looks delicious. I'm bookmarking it to try some time.