Tapas style Grilled sardines on the braai | paired with Allesverloren Tinta Rosé
2-3 garlic cloves, sliced
1 Tbsp (15ml) smoked paprika, plus extra to serve
Grated zest and juice of 1 lemon, extra wedges for serving
1 Tbsp (15ml) finely chopped rosemary
1 red chilli, deseeded and finely chopped
1/4 cup (60ml) extra-virgin olive oil, plus extra to serve
Salt and milled pepper
½ cup green olives
1 red onion, finely sliced
1/3 cup (80ml) red wine vinegar
1/3 cup (80ml) parsley, chopped
3 Tbsp (45ml) fresh oregano, chopped
2 Tbsp (30ml) olive oil
Squeeze of lemon
Preheat oven to 180C, or get your braai coals ready to medium.
Place garlic, smoked paprika, lemon zest and juice, rosemary and chilli in a pestle and mortar and pound to infuse flavours.
Add olive oil, seasoning and stir well.
Place sardines, marinade and olives into a baking dish and mix well. Roast for 12-18 minutes or until cooked through.
If cooking on the braai place sardines in a sandwich grid with out the olives over medium coals for 5-6 minutes a side or until charred and cooked through.
Place thinly sliced red onion and red wine vinegar in a bowl for 10 minutes or until softened.
Spoon red pickled onions over the sardines and roasted olives and scatter with herbs, olive oil and seasoning alongside lemon wedges and fresh crisp bread.
For the braaied sardines do as above except serve scattered with olives.