3 DELICIOUS RECIPES WITH CANNED FISH

Canned fish is the pantry hero that no kitchen can go without. These three delicious recipes will show you how to transform your humble cans of fish into tasty and affordable meals.

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PILCHARD PÂTÉ ON TOAST

Serves 4



INGREDIENTS
1 crusty bread loaf (we used ciabatta), cut into thick slices
1 clove garlic, halved
2 Tbsp olive or canola oil
1 Tbsp chopped fresh thyme (or use ½ tsp dried thyme)
Tomato and onion salsa, for serving

For the pâté

1 can pilchards in chilli sauce, drained and bones removed
½ cup amasi or double-cream yoghurt
Zest of 1 lemon
2 Tbsp chopped fresh parsley
1 Tbsp peri-peri sauce
Salt and milled pepper

METHOD
1. Heat a griddle pan over high heat.
2. Rub ciabatta with garlic.
3. Combine oil and thyme and brush over bread. Toast in hot pan until well charred on both sides.
4. Blitz pâté ingredients in a food processor until smooth. Season to taste.
5. Serve pâté with grilled ciabatta and salsa.

Words by: Liezl Vermeulen
Recipes and Photographs: Fresh Living Magazine


STUFFED SPUDS WITH SARDINES AND SOUR CREAM
Serves 6 // Cooking time 10 minutes

INGREDIENTS
2 cans sardines, drained
1 red onion, finely chopped
Handful parsley, chopped
Salt and milled pepper
6 potatoes, roasted whole
1 cup sour cream

METHOD
1. Combine the sardines, red onion and parsley and season well.
2. Slice each still-hot roasted potato in half and stuff with the sardine filling.
3. Add a dollop of sour cream to each one. Season well and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za


HEALTHY PITA POCKETS WITH TUNA AND TZATZIKI
Serves 4 // Cooking time 25 minutes

INGREDIENTS
1 can tuna chunks, drained
Salt and milled pepper
1 Tbsp olive oil
½ cucumber
½ cup plain yoghurt
4 wholewheat pitas
2 cups mixed salad leaves
1 large tomato, sliced
1 red onion, sliced into thin rings
1 lemon, cut into wedges

METHOD
1. Season the tuna with salt and pepper, then add the olive oil and lightly mix.
2. Grate the cucumber and allow to drain for 10 minutes. Mix with yoghurt, salt and pepper to make the tzatziki.
3. To assemble, lightly toast each pita in a sandwich press or dry frying pan. Cut a pocket into the pita and add a layer of the salad leaves. Follow with tomato, onion, tuna and tzatziki. Add a squeeze of lemon and serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za