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lucky star pilchards in sweet chilli sauce

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BAKED FISH SOSATIES WITH PAPRIKA POTATO WEDGES

INGREDIENTS

  • 2 x 400 g cans Lucky Star Pilchards in Sweet Chilli Sauce
  • 12 bamboo skewers, soaked in water
  • 1 large red onion, peeled and quartered
  • 2 Tbsp (30 ml) mild and spicy curry powder
  • 24 dried apricots, soaked in boiling water to rehydrate
  • Marinade:
  • 1 tsp (5 ml) turmeric
  • 2 Tbsp (30 ml) white wine vinegar
  • 1 Tbsp (15 ml) Worcestershire sauce
  • ½ cup (125 ml) smooth apricot jam
  • Potato Wedges:
  • ¼ cup (60 ml) vegetable oil
  • 1 Tbsp (15 ml) paprika
  • 4 large potatoes, washed and cut into wedges
  • Salt and black pepper, to taste

METHOD

  1. Preheat the oven to 200 °C
  2. Marinade:
  3. Drain the pilchards and reserve the sauce.
  4. Lay the pilchards on a plate or tray. Cut each fish in half to create 2 – 3 cm cubes. Mix together the marinade ingredients with the reserved sweet chilli sauce. Pour over the fish to marinate for at least an hour.
  5. Potato Wedges:
  6. Mix the oil and paprika together in a bowl and then toss in the potato wedges to coat evenly. Season with salt and black pepper.
  7. Lay the wedges on a lined baking tray. Roast for 20 – 25 minutes or until they are cooked through, golden and lightly crisp on the edges.
  8. To assemble the skewers, separate the onion pieces and pair with the apricots; allow for two sets of onion and apricot per skewer. Thread one set of onion and apricot onto all 12 skewers. Add a chunk of pilchard, followed by another set of onion and apricot, finishing with another chunk of pilchard.
  9. Place the finished skewers on a lined baking tray and place on the top rack of the oven above the potato wedges.
  10. Bake for 5 – 10 minutes or until heated through and the marinade starts to bubble.
  11. Finish off under a hot oven grill and brown for 2 – 3 minutes.

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