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Charcoal Kitchen


  • 10 Sardines(1each gutted)

  • 5 think slices sough dough rubbed with garlic & olive oil

  • 300g cooked cous cous

  • A hand full of raisins

  • 1 lemon

  • 100ml olive oil

  • 50ml red wine vineger

  • 1 bunch sorrel

  • 30g toasted pine nuts

  • Salt, pepper


  • 1.

    Coat the sardines in a little oil, salt and pepper, cook over coals for 2 – 3 minutes.

  • 2.

    Toast the bread over the coals so becomes super crispy.

  • 3.

    Break the bread into a bowl, add the cous cous, rasins, chopped herbsand nuts.  Season with oil vinegar a little zest, salt and pepper.

  • 4.

    Serve with the sardines.

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