/Project/Tiger/Koo/Koo/Recipes/Thai curried Baked Beans with Jasmine Rice and Chilli-coriander salsa

Products Used In This Recipe

Braised Pilchards with Cheesy Pap Toast

Medium

Prep 15 minutes

Cook 20 minutes

Serves 4

250 g Polenta / stiff Pap

1 tin Pilchards

150g aged Cheddar or Parmesan Cheese

50g Dried apricots

1 medium Red onion

1 Clove Garlic

2 tbsp Capers

1/2 cup Cashews

Olive oil

Cook the polenta and make sure you cook away most of the moisture. Chef’s tip: Cook it with some milk and bay leaf and water.
Place into a flat tray and allow to cool completely.
Cut it in rectangular shapes, 10x5 cm
Dust with grated parmesan and toast in a pan until crisp on both sides.
Place the pilchards into a small roasting pan to heat up in the oven.
Heat olive oil in a saucepan on low, add garlic, sliced onion, apricots, crushed cashews, parsley and capers, chopped broccoli, grated lemon zest and juice. Heat through.
Place pilchards on top of pap and top with warm salsa.

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