serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 1 eschalot, peeled and finely diced
- ½ tsp ground chipotle chilli
- 1 tbsp Worcestershire sauce
- 1 tbsp gin
- 50 g finely diced tomato, or use a thick tomato sauce
- 1 can sardines
- 1-2 tbsp extra virgin olive oil
- 4 slices sourdough bread, chargrilled or toasted until dark
Marinating time 20 minutes
Instructions
In a bowl, mix the eschalot, chilli, Worcestershire and gin and allow to steep for 20 minutes, if possible (don’t stress if you are in a rush).
Mix in the tomato. Roughly mash the sardines with a fork and toss in the gin mixture. Moisten with enough olive oil to make it glisten and serve on the warm chargrilled bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
