Your Online
Private Chef
Detailed nutrition guidance for all humans of all ages, types, preferences and requirements
Your Online
Private Chef
Detailed nutrition guidance for all humans of all ages, types, preferences and requirements
TODAY'S RECIPE
The Antarctic Chef's Selection of the Day
Grilled Sardines on Ciabatta
with Tomato Confit, Basil and Tapenade
Serves 4
Ingredients
6 whole sardines, butterflied
12 baby plum tomatoes
2 garlic cloves
100g kalamata olives
30g anchovies
30g capers
3 tbsp lemon juice
20 basil leaves
4 slices of ciabatta
olive oil
salt and pepper
Method
- Slice the tomatoes in half and place cut side up on a lined baking tray.
- Rub each tomato with a little olive oil and season lightly before placing in an oven at 110ºC/230F/gas mark1/4 for 6 hours. Alternatively you could roast the tomatoes for 90 minutes at 130ºC/266F/gas mark1/2 but be aware the flavour will be less intense.
- After 6 hours the tomatoes will have shrunk but remained juicy inside.
- Place the olives and garlic in a pan and pour in enough olive oil to cover. Bring to a very gentle simmer and cook until the olives and garlic are very soft.
- Drain well and transfer the olives and garlic, along with the capers and anchovies, to a food processor. Gently pulse into a tapenade but do not let the ingredients lose their texture entirely. Finish with a little lemon juice and pepper.
- Rub the ciabatta slices with olive oil and char grill on each side. Rub with garlic and top each slice with a very thin coating of the tapenade. Top each ciabatta with 3 halves of tomato and 5 basil leaves.
- Rub the sardines with olive oil before cooking under a hot grill or barbecue for 3-4 minutes. Divide the sardines across the ciabattas and serve.
- Slice the tomatoes in half and place cut side up on a lined baking tray.
- Rub each tomato with a little olive oil and season lightly before placing in an oven at 110ºC/230F/gas mark1/4 for 6 hours. Alternatively you could roast the tomatoes for 90 minutes at 130ºC/266F/gas mark1/2 but be aware the flavour will be less intense.
- After 6 hours the tomatoes will have shrunk but remained juicy inside.
- Place the olives and garlic in a pan and pour in enough olive oil to cover. Bring to a very gentle simmer and cook until the olives and garlic are very soft.
- Drain well and transfer the olives and garlic, along with the capers and anchovies, to a food processor. Gently pulse into a tapenade but do not let the ingredients lose their texture entirely. Finish with a little lemon juice and pepper.
- Rub the ciabatta slices with olive oil and char grill on each side. Rub with garlic and top each slice with a very thin coating of the tapenade. Top each ciabatta with 3 halves of tomato and 5 basil leaves.
- Rub the sardines with olive oil before cooking under a hot grill or barbecue for 3-4 minutes. Divide the sardines across the ciabattas and serve.
Full Range of Recipes
As your online private chef, I have dozens of recipes adaptable for all dietary requirements. I keep it simple, delicious, and magnificent. Come on in and you will enjoy my full service, or join the tribe who enjoy my regular blogs and recipes.
ABOUT ME
I've been a professional chef since I started at The Savoy Hotel in London in 1975, so there's no dish I don't know how to make magnificently, and adapt it to dietary preferences, with the healthiest, most affordable ingredients. I've been helping my clients eat their best life for 40 years, and all this knowledge is now yours.
This is me at Halley Research Station on the Brunt Ice shelf of Antarctica.
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