Popular Saints Recipe - Sardine Pâté and Red Pepper Chutney

12 Jun 2019 / Food and Wine Pairing

  • 6 people

  • 1h 10 minutes

The perfect way to welcome summer through this easy but delicious recipe made to be paired with the refreshingly juicy Aveleda Fonte White.

INGREDIENTS
FOR THE CHUTNEY
  • 1 red pepper 
  • ½ small onion 
  • 1 garlic clove 
  • 1 teaspoon of minced ginger 
  • 60 g of sugar 
  • 60 ml white wine vinegar 

FOR THE PÂTÉ
  • 2 cans of sardines in olive oil 
  • 1 tablespoon of butter 
  • 80 g of cream cheese 
  • 1 tablespoon of pickles 
  • 2 tablespoons of vinegar 
  • 5 parsley branches 
  • Black pepper 

FOR THE SOUR DOUGH BREAD TOASTS
  • Slices of Sour Dough Bread 
  • 2 garlic cloves 
  • Olive Oil 

PREPARATION
For the chutney, thinly dice the peppers and thinly chop the onion and the garlic. Place all the ingredients on a pot and cook it until it starts boiling. Lower the heat to a medium (always boiling) for an hour. Remove the cover and let it cook at a high temperature to reduce the sauce and add the consistency of a chutney. Let it cool. For the pâté, place all the ingredients on a blender and blend them thinly. For the sour dough bread toasts, cut the bread in thin slices. Crush the garlic and spread it on the slices. Heat the olive oil on a pan and let them fry until toasted on both sides. Serve the toasts with the pâté and the chutney on top. 

Written by Aveleda