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Olive and Sheep Cheese-stuffed Sardines https://www.metro.ca/userfiles/image/recipes/sardines-fromage-brebis-olives-6400.jpg PT35M PT50M PT1H25M
Beer reduction: In a saucepan, combine beer, honey, rosemary and thyme and reduce to 1/4 of volume. Set aside. Stuffed tomatoes: Preheat oven to 250°F (120°C). Halve, seed and season tomatoes with salt, pepper and garlic. Squeeze the meat out of the sausage casing into a bowl. Combine sausage meat and diced dried figs. Stuff tomatoes. Transfer tomatoes to a parchment-lined baking sheet and bake 20 minutes. Clams: In a pan, heat half the olive oil and sweat shallot; add clams and white wine. Cover and cook 6 minutes or until clams open. Fingerling potatoes: Remove clams. Add saffron, paprika and sliced potatoes. Cover and cook 7 minutes. Sardines: Thaw, scale and fillet. Set aside. Stuffed sardines: Mix sheep's milk cheese and chopped olives to make stuffing. Spread stuffing onto 4 sardine fillets and top with remaining 4 fillets. In a skillet over low heat, cook sardines in olive oil. Accompaniment: Separate escarole leaves and blanch in boiling water. Drain, cut into thin strips and sauté in olive oil for 3 minutes. Season and set aside. Presentation: In the middle of a platter, make a bed of escarole, over which lay potato slices and then sardines. Garnish with a stuffed tomatoes, drizzle with beer reduction. Add clams and sprinkle with chives and coriander (cilantro).
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beer reduction: 2 cups (500 mL) pale ale (german) 1 Tbsp. (15 mL) honey 1 rosemary 1 fresh thyme tomatoes: 2 tomatoes salt and grindings of black pepper to taste 1 garlic clove stuffing for tomatoes: 1/2 pork sausage 2 dried figs, diced small clams: 1 shallot 14 tsp. (70 mL) extra virgin olive oil 8 fresh clams 1/2 cup (125 mL) white wine potatoes 1 saffron or turmeric 2 smoked paprika 4 potatoes, sliced sardines: 4 fresh or frozen sardines stuffing for sardines: 1 3/4 oz (50 g) sheep's milk cheese 8 black olives, chopped accompaniment: 1/2 escarole 1 Tbsp. (15 mL) minced chives 1 Tbsp. (15 mL) coriander
Olive and Sheep Cheese-stuffed Sardines

Olive and Sheep Cheese-stuffed Sardines

Rate this recipe
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4
servings
0:35
Preparation
0:50
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • beer reduction:
  • 2 cups
    (500 mL)
    pale ale (german)
  • 1 Tbsp.
    (15 mL)
    honey
  • 1
    rosemary
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    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 1
    fresh thyme

  • tomatoes:
  • 2
    tomatoes
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    Flyer Deals  (2)
    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO OR MEXICO



  • salt and grindings of black pepper to taste
  • 1
    garlic clove

  • stuffing for tomatoes:
  • 1/2
    pork sausage
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    SCHNEIDERS MINI-SIZZLERS

    SCHNEIDERS MINI-SIZZLERS

    $3.99 ea.

    FROZEN, 375 g


  • 2
    dried figs, diced small
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    FRESH BLACK FIGS

    FRESH BLACK FIGS

    $7.77 ea.

    CASE PRODUCT OF MEXICO



  • clams:
  • 1
    shallot
  • 14 tsp.
    (70 mL)
    extra virgin olive oil
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    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 8
    fresh clams
  • 1/2 cup
    (125 mL)
    white wine

  • potatoes
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    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    $4.99 ea.

    SELECTED VARIETIES


    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    $1.99 ea.


  • 1
    saffron or turmeric
  • 2
    smoked paprika
  • 4
    potatoes, sliced
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    Flyer Deals  (3)
    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    $4.99 ea.

    SELECTED VARIETIES


    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    $1.99 ea.



  • sardines:
  • 4
    fresh or frozen sardines

  • stuffing for sardines:
  • 1 3/4 oz
    (50 g)
    sheep's milk cheese
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    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    $10.99 /lb

    DELI SLICED OR CUT, 2.42/100 G


    1/2 PRICE
    OKA CHEESE REGULAR 22.45/KG OR CHEVALIER TRIPLE CRÈME BRIE 21.45/KG

    OKA CHEESE REGULAR 22.45/KG OR CHEVALIER TRIPLE CRÈME BRIE 21.45/KG

    DELI CUT, PRICES AS MARKED


    BERGERON OR LOUIS CYR GOUDA

    BERGERON OR LOUIS CYR GOUDA

    $12.99 /lb

    DELI CUT, 2.86/100 G


    SARTORI BELLAVITANO CHEESE

    SARTORI BELLAVITANO CHEESE

    $9.99 ea.

    150 g, SELECTED VARIETIES


  • 8
    black olives, chopped
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    OLIVE BAR

    OLIVE BAR

    $1.99 /100g

    9.03/lb



  • accompaniment:
  • 1/2
    escarole
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    Flyer Deals  (3)
    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.77 ea.

    3 PK PRODUCT OF U.S.A.


    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    $1.99 ea.


  • 1 Tbsp.
    (15 mL)
    minced chives
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    coriander
Imprimer ma sélection

Preparation

Beer reduction: In a saucepan, combine beer, honey, rosemary and thyme and reduce to 1/4 of volume. Set aside.

Stuffed tomatoes: Preheat oven to 250°F (120°C).

Halve, seed and season tomatoes with salt, pepper and garlic.

Squeeze the meat out of the sausage casing into a bowl.

Combine sausage meat and diced dried figs. Stuff tomatoes.

Transfer tomatoes to a parchment-lined baking sheet and bake 20 minutes.

Clams: In a pan, heat half the olive oil and sweat shallot; add clams and white wine. Cover and cook 6 minutes or until clams open.

Fingerling potatoes: Remove clams. Add saffron, paprika and sliced potatoes. Cover and cook 7 minutes.

Sardines: Thaw, scale and fillet. Set aside.

Stuffed sardines: Mix sheep's milk cheese and chopped olives to make stuffing. Spread stuffing onto 4 sardine fillets and top with remaining 4 fillets. In a skillet over low heat, cook sardines in olive oil.

Accompaniment: Separate escarole leaves and blanch in boiling water. Drain, cut into thin strips and sauté in olive oil for 3 minutes. Season and set aside.

Presentation: In the middle of a platter, make a bed of escarole, over which lay potato slices and then sardines. Garnish with a stuffed tomatoes, drizzle with beer reduction. Add clams and sprinkle with chives and coriander (cilantro).

Source : Metro

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