Pilchards Puff Pastry Open Pie

Serves 4

1 roll puff pastry, defrosted, kept in fridge

2 medium onions, chopped

1 cup raw spinach, chopped

1 cup raw green & purple cabbage, shredded

Spices

Grated cheese

1 x 400 g tin Pilchards in tomato sauce, drained, kept whole

Olive oil

Carefully rinse the pilchards (my can had 7) under the tap – keep whole.   

Preheat oven to 200 oC.  Stir-fry in a pan on stove top the onions with the spinach and cabbage while the oven heats up.  On a floured baking sheet, unroll the puff pastry – DON’T ROLL IT OUT WITH ROLLING PIN – just unroll it from the blue plastic.   

Mine was a bit long, so I placed grated cheddar cheese on the 2 short edges and rolled it over so that it fits on the sheet.  Leave a border on the long sides – prick the inside part of the pastry, brush with olive oil.  Place the onion-veg mixture on top.  Top with the whole Pilchards and then grated cheese.  Bake for 25 – 30 minutes.

Recipe and photo:  Alma Pretorius

 

Pilchards (tin) Biriyani in Microwave

If you don't have the above Biriyani spices, it's okay - use your normal Biriyani spices.  This is a CHEAT version of making Biriyani - but I assure you - the taste is just awesome.  I normally prepare this a day in advance.  Will feed 2-4, depending on portion size.  Freezes brilliantly.

1 onion, sliced

1 teaspoon cinnamon powder

2 tablespoons butter

1 tablespoon garlic, crushed

2 tablespoons vegetable oil

Biryani spices

Tin pilchards, drained, rinsed, chopped

1 cup raw rice

3 cups boiling water

1 tin lentils, drained

Salt to taste

Extra oil for afterwards

In microwaveable deep dish, place the onions, garlic, butter, 2 tbsp oil, cinnamon and Biryani spices.  Microwave open on High for 2 minutes.  Stir.  Add the rice, boiling water, lentils and salt.  Microwave open on High for 20 minutes.  Add the pilchards, stir and microwave open on High for 5 minutes.  Pour some oil on top and leave overnight to eat the next day.

Recipe and photo:  Alma Pretorius

 

Pilchards balls baked in oven

1 tin (400g) pilchards fish in tomato sauce, drained, rinsed
1 x-large egg (if egg is large, its also good)
1 heaped teaspoon raw oats/breadcrumbs
Salt, pepper to taste
Spices to taste
Sliced pickled jalapenos (optional)
1 tsp chutney

Drain the tinned fish (keep the tomato sauce for something else). Wash the fish pieces clean from the tomato sauce. In a mixing bowl, crush the fish with a fork, add all the other ingredients.

Preheat oven to 180 oC. With your hands, form balls and place in an oven dish. Bake uncovered for about 15 minutes.

Recipe and photo: Alma Pretorius
 

Puff pastry pizza with Pilchards

Serves 4

1 roll puff pastry, defrosted, kept in fridge
2 medium onions, chopped
1 cup raw spinach, chopped
1 cup raw green & purple cabbage, shredded
Spices
Grated cheese
1 x 400 g tin Pilchards in tomato sauce, drained, kept whole
Olive oil

Carefully rinse the pilchards (my can had 7) under the tap – keep whole. Preheat oven to 200 oC. Stir-fry the onions with the spinach and cabbage while the oven heats up. On a floured baking sheet, unroll the puff pastry – DON’T ROLL IT OUT WITH ROLLING PIN – just unroll it from the blue plastic. Mine was a bit long, so I placed grated cheddar cheese on the 2 short edges and rolled it over so that it fits on the sheet. Leave a border on the long sides – prick the inside part of the pastry, brush with olive oil. Place the onion-veg mixture on top. Top with the whole Pilchards and then grated cheese. Bake for 25 – 30 minutes.
Recipe and photo: Alma Pretorius