Recipes

CHEF AYA’S Smoky Pilchard Parcel
lucky star pilchards in tomato sauce
Cooking Time Icon

Cooking Time
60 Minutes

Serves Icon

Serves
2-4

INGREDIENTS

  • PARCEL:
  • Cooking oil 1 Tbsp (15 ml)
  • Medium onion, finely chopped 1⁄2
  • Garlic clove, minced 1
  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • Smoked paprika 1 Tbsp (15 ml)
  • Spring onions, sliced 4
  • Fresh coriander, chopped 1 handful
  • Salt and pepper to taste
  • Full sheets phyllo pastry 4
  • Butter, melted 100 g (100 ml)
  • Baby spinach, rinsed 1 handfu
  • Sour cream/plain cream cheese 1 Tbsp (15 ml)
  • SMOKY COCONUT SAUCE:
  • Star anise 1
  • Pilchard sauce
  • Tomato paste 1 Tbsp (15 ml)
  • Coconut milk 1⁄4 cup (60 ml)
  • Water 1⁄4 cup (60 ml)
  • Smoked paprika 1 Tbsp (15 ml)
  • Cumin powder 1⁄2 tsp (2,5 ml)
  • Salt 1⁄2 tsp (2,5 ml)
  • Fresh coriander, chopped 1 handful
  • SALAD:
  • Olive oil 1 Tbsp (15 ml)
  • Brussel sprouts 250 g
  • Cherry tomatoes 1 cup
  • Baby spinach 2 handfuls
  • Basil leaves 1 handful

METHOD

  1. PARCEL:
  2. Preheat the oven to 200°C. In a medium saucepan on medium heat, add oil and fry onion and garlic together for about 5 minutes or until the onions are translucent.
  3. Once done, reduce the heat to low and add your drained pilchard fish (keep sauce aside), smoked paprika, spring onion, coriander and salt and pepper to taste.
  4. Switch the heat off and set aside.
  5. Lay a pastry square on a board or clean work surface and brush with a little butter.
  6. Lay another square over the top but with the corners crossing the sides of the first square and brush with a little more butter.
  7. Do this with 4 layers to avoid pastry from breaking while cooking.
  8. Place your pastry in a round ramekin or baking tray and try to push it down to fit around the bottom base of your baking dish.
  9. Take your raw washed and dried baby spinach and place it in your pastry casing.
  10. Transfer your pilchard fish mix into the pastry (on top of the baby spinach).
  11. Top it with cottage cheese/cream cheese or sour cream and close your casing/parcel, brush with melted butter and bake for 15 - 20 minutes or until golden brown.
  12. SMOKY COCONUT SAUCE:
  13. In a medium mixing bowl, add all the sauce ingredients together except the coriander.
  14. Transfer the mixture into a medium saucepan over medium heat and allow to simmer for 5 - 10 minutes.
  15. Add in your finely chopped coriander, switch the heat off and get ready to plate.
  16. SALAD:
  17. In a medium-size saucepan, add oil and fry the Brussel sprouts and tomatoes for about 8 - 10 minutes.
  18. Add the baby spinach and cook for a further 2 minutes.
  19. PLATING:
  20. Spoon your sauce on a bowl or place nicely to almost cover the plate and then place your parcel on top of it, leaving some of the sauce on the side to drizzle on top of the parcel while eating.
  21. Enjoy with your salad.

SHARE RECIPE

other recipes you may like

temp

CHEF FUNI’S Sardines with Mabele

Inspired by his Venda heritage, Chef Funi’s Sardines with Mabele is rich flavour. The Lucky Star Sardines gives it that elevated tang. Best served warm with fried sardines, tomato, onion relish and fried cabbage.

 

View Recipe
temp

CHEF AYA’S Smoky Pilchard Parcel

Delicious Lucky Star Pilchards in Tomato Sauce with smoked paprika, fresh herbs, and a dollop of sour cream/cream cheese, baked to golden perfection. Served with a smoky coconut sauce and a warm salad of Brussel sprouts, tomatoes, and spinach. Ultimate flavor explosion!

View Recipe
temp

GEORGIA’S Sardine Pâté

This quick and easy Sardine Pâté is the perfect breakfast or quick snack influenced by Georgia’s love for the ocean and fresh seafood. Serve with egg cups with toast.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!