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lucky star pilchards in sweet chilli sauce

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30

2

10

Seafood Pot

INGREDIENTS

1 x 400 g can Lucky Star Pilchards in Sweet Chilli Sauce
1 x 85 g can Lucky Star Smoked Mussels, drained
4 medium prawns, deveined and shelled (optional)
Ground black pepper, to taste
8 small calamari tubes, sliced into rings
Sauce:
100 g butter
2 leeks, finely sliced
1 large ripe tomato, chopped
1 tsp (5 ml) crushed garlic
½ cup (125 ml) vegetable stock
½ cup (125 ml) dry white wine
2 Tbsp (30 ml) chopped parsley, for garnish
Crusty bread, to serve

METHOD

Preheat the oven to 200 °C.
Drain the pilchards and separate them; set the sauce aside.
Place the pilchards, mussels and prawns into one large ovenproof dish. Season generously with pepper. (The calamari will be added towards the end of the cooking time.)
Sauce:
In a small saucepan, heat a little of the butter and fry the leeks until tender.
Stir in the tomato and garlic and cook for 1 minute more.
Add the remaining butter, stock, wine and reserved sweet chilli pilchard sauce and bring to the boil.
Pour the sauce over the seafood, cover with the lid or with foil and bake for 10 – 15 minutes.
Add the calamari, immersing it in the sauce. Replace the lid and bake for a further 5 minutes. All the seafood should be cooked until tender but not overdone.
Garnish with a sprinkling of chopped parsley and serve with plenty of crusty bread to dunk into the sauce.

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