News
How to Make Turkish Sardines in Grape Vine Leaves Asian Cooking Recipe Cuisine
Recipe Makes for 6 Servings:
24 fresh sardines
salt, for sprinkling
24 fresh or preserved grape vine leaves
1/3 cup olive oil
freshly ground black pepper, to season
lemon slices, to serve
Directions:
Twist the heads off the sardines, gut them and rinse under cold running water. Drain and dry with paper towels.
Spread the sardines on a dish and sprinkle each side with salt. Cover and leave for 20-30 minutes.
Rinse the vine leaves in cold water, then drain and pat dry with paper towels. Remove any stems if present.
Spread a vine leaf on a work surface, shiny side down, and brush with olive oil. Lay a sardine across the base of the leaf, sprinkle the sardine with pepper and dab with a little oil.
Roll up firmly and place on a hinged barbecue grill basket. Repeat with the remaining sardines and vine leaves.
Close the grill basket and brush the outside rolls with oil. Cook over glowing charcoal for 2-3 minutes on each side.
Arrange on a platter and serve immediately, with plenty of lemon.
*The vine leaves are not to be eaten and are use to impart a pleasing and unusual flavour to the fish.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
24 fresh sardines
salt, for sprinkling
24 fresh or preserved grape vine leaves
1/3 cup olive oil
freshly ground black pepper, to season
lemon slices, to serve
Directions:
Twist the heads off the sardines, gut them and rinse under cold running water. Drain and dry with paper towels.
Spread the sardines on a dish and sprinkle each side with salt. Cover and leave for 20-30 minutes.
Rinse the vine leaves in cold water, then drain and pat dry with paper towels. Remove any stems if present.
Spread a vine leaf on a work surface, shiny side down, and brush with olive oil. Lay a sardine across the base of the leaf, sprinkle the sardine with pepper and dab with a little oil.
Roll up firmly and place on a hinged barbecue grill basket. Repeat with the remaining sardines and vine leaves.
Close the grill basket and brush the outside rolls with oil. Cook over glowing charcoal for 2-3 minutes on each side.
Arrange on a platter and serve immediately, with plenty of lemon.
*The vine leaves are not to be eaten and are use to impart a pleasing and unusual flavour to the fish.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
Sample Block Quote
Nam tempus turpis at metus scelerisque placerat nulla deumantos sollicitudin delos felis. Pellentesque diam dolor an elementum et lobortis at mollis ut risus. Curabitur semper sagittis mino de condimentum.
Image Gallery
Sample Paragraph Text
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi ut blandit risus. Donec mollis nec tellus et rutrum. Orci varius natoque de penatibus et magnis dis parturient montes, nascetur ridiculus mus. Ut consequat quam a purus faucibus scelerisque. Mauris ac dui ante. Pellentesque congue porttitor tempus. Donec sodales dapibus urna sed dictum.