Vine Wrapped Sardines on Mosbolletjie Toast
– Cathedral Cellar Chardonnay
As I write this recipe, my mind wanders to the Mediterranean coastline. I envision how simply a fisherman would prepare this dish on an open fire by the water, using the day’s catch and relishing the flavours of the ocean. I have often made these sardines – served as an appetiser or a standalone dish. The pickled vine leaves lend a tangy taste to the sardines, complemented by the nut and lemon stuffing. After grilling the sardines, serve them with generous drizzles of olive oil, fresh lemon juice, and coarse salt. In this recipe, we use mosbolletjie toast as a base, accompanied by a tossed green grape salad with homemade Salsa Verde. Pair it with our Cathedral Cellar Chardonnay or slightly chilled Cabernet Sauvignon.
Vine Wrapped Sardines on Mosbolletjie Toast
– Cathedral Cellar Chardonnay
As I write this recipe, my mind wanders to the Mediterranean coastline. I envision how simply a fisherman would prepare this dish on an open fire by the water, using the day’s catch and relishing the flavours of the ocean. I have often made these sardines – served as an appetiser or a standalone dish. The pickled vine leaves lend a tangy taste to the sardines, complemented by the nut and lemon stuffing. After grilling the sardines, serve them with generous drizzles of olive oil, fresh lemon juice, and coarse salt. In this recipe, we use mosbolletjie toast as a base, accompanied by a tossed green grape salad with homemade Salsa Verde.
Vine Wrapped Sardines on Mosbolletjie Toast
Serves: 4 – 6 people
Prep Time: 30 minutes
Grilling Time: 6 – 8 minutes
Easy to Prep
Vine Wrapped Sardines on Mosbolletjie Toast
Serves: 4 – 6 people
Prep Time: 30 minutes
Grilling Time: 6 – 8 minutes
Easy to Prep
INGREDIENTS :
- 12 sardines cleaned head on
- 24 large, pickled vine leaves
- 1 cup of golden sultanas
- 1 cup of pine nuts
- Grated rind of three lemons
- 25 ml of Willowcreek Olive Oil
- Handful of flat-leaf Italian Parsley
- Salt and pepper
METHOD:
- Lay two vine leaves down to overlap halfway on a flat, clean surface. Place the opened clean sardine onto the leaves.
- Place the sultanas, nuts, lemon rind, oil and parsley into a blender and pulse lightly until the nuts and sultanas are just crushed. Remove and place into a bowl and season with salt and pepper.
- Stuff the sardines by spooning a tablespoon of filling into each.
- Start rolling the vine leaves from left to right and tightly wrap the sardines. Drizzle with more olive oil and season with salt and pepper
- Grill the sardines in a grid on a medium to hot fire for six to eight minutes until cooked
- Serve with grilled mosbolletjie bread and a tossed green grape salad
INGREDIENTS :
- 12 sardines cleaned head on
- 24 large, pickled vine leaves
- 1 cup of golden sultanas
- 1 cup of pine nuts
- Grated rind of three lemons
- 25 ml of Willowcreek Olive Oil
- Handful of flat-leaf Italian Parsley
- Salt and pepper
METHOD:
- Lay two vine leaves down to overlap halfway on a flat, clean surface. Place the opened clean sardine onto the leaves.
- Place the sultanas, nuts, lemon rind, oil and parsley into a blender and pulse lightly until the nuts and sultanas are just crushed. Remove and place into a bowl and season with salt and pepper.
- Stuff the sardines by spooning a tablespoon of filling into each.
- Start rolling the vine leaves from left to right and tightly wrap the sardines. Drizzle with more olive oil and season with salt and pepper
- Grill the sardines in a grid on a medium to hot fire for six to eight minutes until cooked
- Serve with grilled mosbolletjie bread and a tossed green grape salad
Green Grape Salad with Salsa Verde
Serves: 4 – 6 people
Prep Time: 15 minutes
Grilling Time: 6 – 8 minutes
Easy to Prep
Green Grape Salad with Salsa Verde
Serves: 4 – 6 people
Prep Time: 15 minutes
Grilling Time: 6 – 8 minutes
Easy to Prep
INGREDIENTS :
- Two bunches of chilled green grapes stalks removed and cut in half
- Cos lettuce leaves
- Cucumber cut into ribbons
For the Salsa Verde
- 200 g of tender-stem broccoli blanched and chilled
- 100 g of sugar snap beans blanched and chilled
- 100 g of asparagus spears blanched and chilled
- Handful of each chopped Italian parsley, mint, coriander, and basil
- Rind and juice of two lemons
- 1 cup of capers
- 5 anchovies
- 1 tablespoon of soft brown sugar
- Willowcreek Garlic Flavoured Olive Oil
For the garnish
- Pepper
- Parmesan cheese
METHOD:
- Toss the grapes, lettuce and cucumber in a large salad bowl and prepare the Salsa Verde
- Combine the ingredients in a mortar and pestle, or a food processor and blend until smooth. Pour over the greens and toss gently.
- Season with pepper and loads of grated parmesan cheese
INGREDIENTS :
- Two bunches of chilled green grapes stalks removed and cut in half
- Cos lettuce leaves
- Cucumber cut into ribbons
For the Salsa Verde
- 200 g of tender-stem broccoli blanched and chilled
- 100 g of sugar snap beans blanched and chilled
- 100 g of asparagus spears blanched and chilled
- Handful of each chopped Italian parsley, mint, coriander, and basil
- Rind and juice of two lemons
- 1 cup of capers
- 5 anchovies
- 1 tablespoon of soft brown sugar
- Willowcreek Garlic Flavoured Olive Oil
For the garnish
- Pepper
- Parmesan cheese
METHOD:
- Toss the grapes, lettuce and cucumber in a large salad bowl and prepare the Salsa Verde
- Combine the ingredients in a mortar and pestle, or a food processor and blend until smooth. Pour over the greens and toss gently
- Season with pepper and loads of grated parmesan cheese