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Piri Piri Sardines

Petes Kitchen - Piri Piri SardinesThis dishes origins lie in Portugal but it will work just as well in Peckham. I use a barbecue to cook this dish but you could do it just as well either in a griddle pan, or under the grill.
Sardines are great for you once you get the hang of the bones, they are rich in Omega 3 and other essential oils.

This recipe is a Rick Stein recipe from his 'Food Heros - another helping'


12-16 fresh Sardines

for the oil
1 garlic clove finely chopped
finely grated zest and juice of 1 small lemon
½ teaspoon of dried chilli flakes
120ml (4 fl oz) olive oil


Petes Kitchen - Piri Piri SardinesTo prepare the sardines, rub off the scales with your thumb, working under running cold water, then gut them and trim off the fins. To make the Piri-Piri oil just mix the ingredients together and season with some salt and pepper.

Set your barbecue up for direct grilling and heat to high. Brush the grate with a little oil.When you are ready to cook  make 3 shallow slashes on either side of each fish and brush generously inside and out with the oil.

Cook them over direct heat for 3 minutes on each side, until the skin blisters and the eyes turn opaque. Alternatively cook the sardines in a griddle pan, or heavy bottomed saucepan over a medium heat for about the same amount of time.

Serve with a Greek salad and some flat breads for a more multi-european feel.