A personal Luke Nguyen cooking demonstration.
To celebrate the launch of Luke Nguyen’s France, SBS invited six food writers and bloggers for a cooking demonstration with Luke Nguyen.
Watch Luke wowing us with stuffed sardines (sardine farcie) in the noodlies, Sydney food blog featured video above. Luke Nguyen’s stuffed sardines recipe Various recipes for stuffed sardines can be found along the stretch of Ligurian Sea coast between France and Italy. Use very fresh sardines for the fullest flavour. Cuisine: French Makes: 6 Preparation time: 30 minutes Cooking time: 15 minutes Level of difficulty: easy Ingredients
- 2 cups cooked rice
- 1 garlic clove, chopped
- 1 French shallot, chopped
- 2 tbsp roasted crushed almonds
- ¼ cup chopped coriander, plus extra to garnish
- ½ lime, rind grated, plus 1 lime, cut into wedges, to serve
- 1 red chilli, sliced, plus extra to garnish
- pinch of salt and pepper
- 140g (2 cups) breadcrumbs
- 3 eggs, separated
- 6 sardines, boned and butterflied
- 125ml (½ cup) olive oil
- 2 handfuls of rocket
- Combine rice, garlic, shallot, almonds, coriander, lime rind, chilli, salt, pepper, 2 tbsp breadcrumbs and egg yolks in a mixing bowl. Using your hands, stir to combine until ingredients stick together.
- On a flat plate, combine remaining breadcrumbs and coriander.
- Gently squeeze 1 tbsp stuffing in your hand to firmly combine ingredients, making a tight sausage shape. Place stuffing on the inside of a sardine, then flatten so it sticks to the sardine.
- Place the egg whites in a shallow bowl and whisk for 1 minute to thin out slightly. Dip sardines in egg white, then coat with the breadcrumbs and set aside. Repeat process with the remaining sardines and stuffing.
- Heat ⅓ cup olive oil in a frying pan over medium heat. Cook 2 sardines at a time, belly side down, for 2 minutes. Turn and cook for another 2 minutes or until golden brown and crisp. Drain on paper towel.
- Meanwhile, place rocket in a mixing bowl. Drizzle with remaining olive oil and season.
- Place sardines on a serving platter with rocket leaves, extra chilli and coriander, and a wedge of lime.
SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Luke Nguyen’s France starts Thursday, 24th April, 7.30pm on SBS ONE – see a preview below. All episodes will be available online for catch-up viewing at SBS Food. Luke Nguyen’s images and recipe courtesy of SBS Food.
Sponsored post This post is sponsored by SBS Food: noodlies received payment for editorial support of Luke Nguyen’s France. Photos and recipe are courtesy of SBS Food. However, all opinions contained in this post are noodlies own and consistent with noodlies’ editorial guidelines as outlined in noodlies code of ethics.