Spicy Sardines

Name: Spicy Sardines
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 shallots, diced; 1 fresh red chilli, diced; ¼ bunch of fresh coriander, finely chopped; ¼ bunch of flat leaf parsley, finely chopped; 3 garlic cloves, crushed with a little salt; 3 garlic cloves, crushed with a little salt; juice of 1 lemon; 1 tablespoon extra-virgin olive oil; 25 g/1 oz unsalted butter; 8 sardines; 1 tablespoon small capers; 1 ripe avocado, chopped into chunky dice; salt and freshly ground black pepper; salt and freshly ground black pepper; 250 g/8 oz dried chickpeas; 1 bay leaf; yolk of 1 hard-boiled egg, sieved; 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon finely chopped onion; 1 garlic clove, crushed; 2 tablespoons chopped fresh flat leaf parsley

with Chickpea and Avocado Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

8 sardines
25 g/1 oz unsalted butter
1

Europe
United Kingdom
Dinner
Pescatarian
England
Gluten-free
Spicy

Method

Soak the chickpeas in cold water overnight. Next day, transfer to a large saucepan, with the soaking water, bring to the boil, add the bay leaf and simmer, adding more water if necessary, for 1½–2 hours. Drain and cool.

Place the yolk in a bowl, beat in the oil and vinegar and stir in the onion, garlic, parsley, capers, chickpeas and avocado. Season to taste.

Scale, gut and dehe