Recipes

CHEF KABELO’S Pilchard & Broccoli Bake
lucky star pilchards in tomato sauce
Cooking Time Icon

Cooking Time
50 Minutes

Serves Icon

Serves
6

INGREDIENTS

  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • Broccoli florets 2 cups (500 ml)
  • Cooked rice 3 cups (750 ml)
  • Butter 3 Tbsp (45 ml)
  • Cheddar cheese, grated 2 cups (500 ml)
  • Medium onion, finely chopped 1
  • Garlic cloves, crushed 2
  • Cake wheat flour 3 Tbsp (45 ml)
  • Milk 2 cups (500 ml)
  • Salt and pepper to taste

METHOD

  1. Preheat the oven to 200°C and grease a casserole dish.
  2. Remove the Lucky Star Pilchards from the can, reserving the tomato sauce.
  3. Debone and flake. *Chef’s Tip: This is an optional step as the bones are safe to eat.
  4. Roughly chop the broccoli florets into smaller, bite-sized pieces.
  5. Combine the broccoli, cooked rice, about 3⁄4 of the grated cheese, the flaked Lucky Star Pilchards and the reserved sauce from the Lucky Star can in a large bowl.
  6. Melt the butter in a small saucepan over medium-low heat.
  7. Fry the onion and garlic until the onions are soft and transparent, about 2 - 3 minutes.
  8. Add the flour and stir until a paste forms. Continue to stir and cook the paste for about 2 minutes.
  9. Slowly whisk the milk into the butter and flour mixture.
  10. Turn the heat up to medium. Continue to whisk the mixture as it heats, allowing it to reach a simmer, at which point it will thicken.
  11. Remove the sauce from the heat. Season with salt and pepper.
  12. Spoon the rice mixture into the casserole dish. Pour the creamy sauce over the rice and smooth it out.
  13. Top with the remaining grated cheese. Bake for 35 - 40 minutes, or until the cheese melts and turns golden.
  14. Serve with a fresh green salad and enjoy.

SHARE RECIPE

other recipes you may like

SERINA’S FISH CHUTNEY

SERINA’S FISH CHUTNEY

A delicious blend of Indian spice combined with eggs and a little bit of patience, Serina’s Fish Chutney is an old classic with a twist. Best served with roti or basmati rice.

View Recipe
GEORGIA’S Waterblommetjie Bake

GEORGIA’S Waterblommetjie Bake

This Waterblommetjie and Sardine Bake is a simple and wholesome meal that’s the ultimate comfort food best served with salad. Tip: Waterblommetjie Season is from May to October. If not available, you can use green beans instead.

View Recipe
CHEF AYA’S Smoky Pilchard Parcel

CHEF AYA’S Smoky Pilchard Parcel

Delicious Lucky Star Pilchards in Tomato Sauce with smoked paprika, fresh herbs, and a dollop of sour cream/cream cheese, baked to golden perfection. Served with a smoky coconut sauce and a warm salad of Brussel sprouts, tomatoes, and spinach. Ultimate flavor explosion!

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!