Recipes

CHEF AYA’S Smoky Pilchard Parcel
lucky star pilchards in tomato sauce
Cooking Time Icon

Cooking Time
60 Minutes

Serves Icon

Serves
2-4

INGREDIENTS

  • PARCEL:
  • Cooking oil 1 Tbsp (15 ml)
  • Medium onion, finely chopped 1⁄2
  • Garlic clove, minced 1
  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • Smoked paprika 1 Tbsp (15 ml)
  • Spring onions, sliced 4
  • Fresh coriander, chopped 1 handful
  • Salt and pepper to taste
  • Full sheets phyllo pastry 4
  • Butter, melted 100 g (100 ml)
  • Baby spinach, rinsed 1 handfu
  • Sour cream/plain cream cheese 1 Tbsp (15 ml)
  • SMOKY COCONUT SAUCE:
  • Star anise 1
  • Pilchard sauce
  • Tomato paste 1 Tbsp (15 ml)
  • Coconut milk 1⁄4 cup (60 ml)
  • Water 1⁄4 cup (60 ml)
  • Smoked paprika 1 Tbsp (15 ml)
  • Cumin powder 1⁄2 tsp (2,5 ml)
  • Salt 1⁄2 tsp (2,5 ml)
  • Fresh coriander, chopped 1 handful
  • SALAD:
  • Olive oil 1 Tbsp (15 ml)
  • Brussel sprouts 250 g
  • Cherry tomatoes 1 cup
  • Baby spinach 2 handfuls
  • Basil leaves 1 handful

METHOD

  1. PARCEL:
  2. Preheat the oven to 200°C. In a medium saucepan on medium heat, add oil and fry onion and garlic together for about 5 minutes or until the onions are translucent.
  3. Once done, reduce the heat to low and add your drained pilchard fish (keep sauce aside), smoked paprika, spring onion, coriander and salt and pepper to taste.
  4. Switch the heat off and set aside.
  5. Lay a pastry square on a board or clean work surface and brush with a little butter.
  6. Lay another square over the top but with the corners crossing the sides of the first square and brush with a little more butter.
  7. Do this with 4 layers to avoid pastry from breaking while cooking.
  8. Place your pastry in a round ramekin or baking tray and try to push it down to fit around the bottom base of your baking dish.
  9. Take your raw washed and dried baby spinach and place it in your pastry casing.
  10. Transfer your pilchard fish mix into the pastry (on top of the baby spinach).
  11. Top it with cottage cheese/cream cheese or sour cream and close your casing/parcel, brush with melted butter and bake for 15 - 20 minutes or until golden brown.
  12. SMOKY COCONUT SAUCE:
  13. In a medium mixing bowl, add all the sauce ingredients together except the coriander.
  14. Transfer the mixture into a medium saucepan over medium heat and allow to simmer for 5 - 10 minutes.
  15. Add in your finely chopped coriander, switch the heat off and get ready to plate.
  16. SALAD:
  17. In a medium-size saucepan, add oil and fry the Brussel sprouts and tomatoes for about 8 - 10 minutes.
  18. Add the baby spinach and cook for a further 2 minutes.
  19. PLATING:
  20. Spoon your sauce on a bowl or place nicely to almost cover the plate and then place your parcel on top of it, leaving some of the sauce on the side to drizzle on top of the parcel while eating.
  21. Enjoy with your salad.

SHARE RECIPE

other recipes you may like

PILCHARD STEW WITH Chakalaka & Dumplings

PILCHARD STEW WITH Chakalaka & Dumplings

Our Pilchard stew with Chakalaka & dumplings serves up to 6 people is can be cooked in 60 minutes. Lucky Tip: You know it’s ready when you insert a sharp knife in the centre and it comes out clean, if not continue to cook.

View Recipe
Lucky Star CHAKALAKA Chilli Bites

Lucky Star CHAKALAKA Chilli Bites

If you like a little chilli-zing then the Chakalaka Chilli bites just might be your thing! Made with the Chakalaka Hot & Spicy, the Chilli Bites serves 4 and can be made with the Yoghurt dip to help with the heat.

View Recipe
Peri-Peri sardine Boujee bowl

Peri-Peri sardine Boujee bowl

The Peri-Peri Sardine Boujee Bowl is a flavourful and nutritious dish with omega-3 from sardines and a spicy peri-peri seasoning. Packed with fresh vegetables and grains, it is a satisfying and energizing meal suitable for lunch or dinner.

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

thank you for signing up to our newsletter!