Water 3 cups (750 ml)
Salt 1 tsp (5 ml)
Maize meal 1 cup (250 ml)
Butter or margarine 2 Tbsp (30 ml)
Parsley, chopped 1 Tbsp (15 ml)
Cheddar cheese, grated ¼ cup (60 ml)
Egg yolks 2
Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
Medium onions, chopped 2
Mixed herbs, dried 1 tsp (5 ml)
Milk 1 cup (250 ml)
Medium tomatoes, thinly sliced 4
Cheddar cheese, grated ¼ cup (60 ml)
Eggs 3
Salt and pepper to taste
Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.
The Peri-Peri Sardine Burger provides a flavourful twist with omega-3 fatty acids, offering a healthy seafood option for meals. Suitable for quick dinners or family gatherings, it provides a tasty and nutritious alternative to traditional burgers.
With Chef Vicky’s Fried Rice with Cabbage recipe, there is no need for a lot of spice because with the Lucky Star there is already so much flavour! Simply garnish with parsley or micro herbs and serve warm.