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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

Preheat the oven to 200 °C
Marinade:
Drain the pilchards and reserve the sauce.
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.
Potato Wedges:
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.
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.
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.
Place the finished skewers on a lined baking tray and place on the top rack of the oven above the potato wedges.
Bake for 5 – 10 minutes or until heated through and the marinade starts to bubble.
Finish off under a hot oven grill and brown for 2 – 3 minutes.

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