2 cans peri per sardines
5 Tbsp unsalted butter
½ white onion finely chopped
200g button mushrooms (sliced)
2 tsp fresh thyme or dry
3 cloves garlic (minced)
White sauce (with fish stock or chicken stock Instead of milk)
Red, green and yellow pepper sliced
Fresh parsley chopped
Salt & pepper to taste
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.
Inspired by Chef Lentswe’s upbringing in KZN, this Lentil Pilchard curry contains hints of the Durban flavour. Lucky tip: Be sure not to hold back on the pineapples, as this elevates the dish from a simple, budget-conscious meal to gourmet.
Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.