GLUTEN FREE, 4 X 35 g SELECTED VARIETIES
250 g SELECTED VARIETIES
300 - 500 g SELECTED VARIETIES
500 g SELECTED VARIETIES
680 G PRODUCT OF CANADA CANADA NO. 1 GRADE
2 lb PRODUCT OF MEXICO Dole Salad Kits 191 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES
In a saucepan over medium heat, combine beer, honey, rosemary and thyme and reduce to 1/4 of volume. Set aside.
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.
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.
Remove clams. Add saffron, paprika and sliced potatoes. Cover and cook 7 minutes.
Scale and fillet sardines. Set aside.
Mix sheep's milk cheese and chopped olives to make stuffing.
Spread this stuffing onto 4 sardine fillets and top with remaining 4 fillets.
In a skillet over low heat, cook sardines in olive oil.
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).
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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