quick pickled shallots

These pickled shallots go a pale rose colour from the pink outer bits of the shallot. They are ready in about half a day, so you can start using them fairly quickly. They are sweet savoury with a bit of acidity so they work really well with cheese, in sandwiches, salads, tacos, with burgers and delicious with barbecued food. The list is endless. They are super easy to make too and last in the fridge for several weeks.

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venetian sardines

This recipe was discovered by two pescatarian friends of mine on visits to Venice, and they have cooked it ever since. It’s really delicious despite the ingredients being an unlikely combo of sweet and sour. It’s real name is Sarde in Saor and it is served in most eateries in Venice. Try it for yourself and you will be pleasantly surprised.

Serves 4.

Ingredients:
1/2 cup white wine
1/4 cup raisins
800g of sardine fillets
3/4 cup olive oil
3 shallots very finely sliced (I use a mandolin)
1/3 cup of white wine vinegar
1/4 cup of pine nuts
salt and pepper to taste
finely chopped parsley

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