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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

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

Imprimer ma sélection

Ingredients

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  • beer reduction:
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  • 2 cups
    (500 mL)
    pale ale (german)
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    HEINEKEN 0.0

    HEINEKEN 0.0

    Size: 330 mL Alcohol/Vol: 0.0% Made In: Amsterdam By: Heineken Breweries Style: Alcohol-Free Beer Heineken 0.0 is a well-balanced, alcohol free beer with refreshing fruity notes and a soft malty body. Perfect for those occasions where you still want to take part, but are looking for moderation.


    COORS EDGE

    COORS EDGE

    Size: 473 mL Alcohol/Vol: Less than 0.5% Made In: Canada By: Molson Coors Style: Premium Non-Alcoholic Beer This golden lager has the refreshing taste of Coors, but without the alcohol. Made with the finest barley and all natural flavours to deliver superior taste, with only 60 calories per 473 ml serving.


    FEVER-TREE DRINK

    FEVER-TREE DRINK

    $3.49 ea.

    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    honey
  • 1
    rosemary
  • 1
    fresh thyme

  • tomatoes:
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  • 2
    tomatoes

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

  • stuffing for tomatoes:
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  • 1/2
    pork sausage
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    PILLER'S GRILLWURST SMOKED SAUSAGE

    PILLER'S GRILLWURST SMOKED SAUSAGE

    $3.99 ea.

    375 g


    44TH STREET PORK BACK RIBS

    44TH STREET PORK BACK RIBS

    $7.99 ea.

    595 g, SELECTED VARIETIES


    SAVE $8.99 BUY ONE GET ONE FREE
    OLYMEL HAM

    OLYMEL HAM

    550 g SELECTED VARIETIES


    MAPLE LODGE CHICKEN WIENERS

    MAPLE LODGE CHICKEN WIENERS

    $1.79 ea.

    REGULAR OR ZABIHA HALAL 450 g


    MAPLE LEAF TOP DOGS OR SCHNEIDERS RED HOTS

    MAPLE LEAF TOP DOGS OR SCHNEIDERS RED HOTS

    $1.99 ea.

    375 g, SELECTED VARIETIES


    SCHNEIDERS JUICY JUMBOS OR SMOKED SAUSAGES

    SCHNEIDERS JUICY JUMBOS OR SMOKED SAUSAGES

    2 for $8.00

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    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

    $3.99 ea.

    375 - 500 g SELECTED VARIETIES


  • 2
    dried figs, diced small

  • clams:
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  • 1
    shallot
  • 14 tsp.
    (70 mL)
    extra virgin olive oil
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  • 8
    fresh clams
  • 1/2 cup
    (125 mL)
    white wine

  • potatoes
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  • 1
    saffron or turmeric
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    CLUB HOUSE LA GRILLE SPICES

    2 for $9.00

    SELECTED SIZES SELECTED VARIETIES


  • 2
    smoked paprika
  • 4
    potatoes, sliced
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    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    $1.99 ea.



  • sardines:
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  • 4
    fresh or frozen sardines

  • stuffing for sardines:
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  • 1 3/4 oz
    (50 g)
    sheep's milk cheese
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    BUY 2 Oka Cheese & GET 1 FREE Irresistibles Ciabatta Baquette 325 g. Save $2.99 ea.
    OKA CHEESE

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    $8.49 ea.

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    BABYBEL OR THE LAUGHING COW CHEESE

    BABYBEL OR THE LAUGHING COW CHEESE

    $6.99 ea.

    240 - 400 g, SELECTED VARIETIES


    WOOLWICH OR MME CHÈVRE GOAT'S CHEESE

    WOOLWICH OR MME CHÈVRE GOAT'S CHEESE

    $6.99 ea.

    170 - 200 g SELECTED VARIETIES


    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $9.99 /lb

    DELI CUT, 2.20/100 g


  • 8
    black olives, chopped
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    SELECTED VARIETIES



  • accompaniment:
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  • 1/2
    escarole
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    BOSTON LETTUCE

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    $1.99 ea.

    PRODUCT OF ONTARIO


    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    $1.99 ea.


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    2 for $3.00

    PRODUCT OF ONTARIO


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.49 ea.

    3 PK PRODUCT OF U.S.A.


  • 1 Tbsp.
    (15 mL)
    minced chives
  • 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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