Sunday, 11 January 2015

Sardine Pate and Herby Pitta Bites

It's super easy and quick to make your own dips, and your friends always appreciate the effort. I tried making this pate for the first time, and it's great. Packed with Omega 3 from the sardines, however the fish isn't too overpowering. Accompanied with these delicious and quick herb pitta bites, any dip or pate will taste scrumptious. 

Sardine and Thyme Pate (Serves 8-10)

- 3 x 45g tin of sardines in olive oil (oil and bones get involved)
- 140g unsalted butter, softened
- 2 cloves of garlic
- 2 tsp fresh or dried thyme leaves
- juice of half a lemon
- 2 tsp grated lemon zest
- salt and pepper

1. Simply blitz everything in a food processor until smooth and season with salt and pepper.

Herby Pitta Bites (serves 4)

- 3 wholewheat pittas, cut through the centre to make thin pittas
- rapeseed or olive oil
- mixed herbs such as basil, thyme and rosemary
- salt and pepper

1. Firstly set the grill to medium/high and let it heat up for 10 minutes. 

2. Place the pittas on a flat oven tray, drizzle them with oil, and sprinkle with the mixed herbs. Season well before putting them under the grill for around 10 minutes. Occasionally check that they aren't burning.

3. When they are nicely browned, remove them from the oven and cut them roughly. They can be eaten hot or cold.

These are a great accompaniment for any dip.

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