Nuri sardines in a vibrant and delicious caldeirada - a traditional Portuguese stew similar to French-style ragout - of fresh tomato, onion, parsley and a touch of chilli.
Sardines caldeirada is a much-loved recipe from the Nuri archives that has been revisited and revived for this much-anticipated tin. The recipe is such an intricate, labour-intensive one that Nuri has only produced 1,000 tins.
Recipe tip: the cannery recommends the sardines caldeirada on a bed of coriander sauce, topped with chopped onion, and enjoyed with some good sourdough.
Method: Chop half a small onion and drizzle with olive oil and set aside. To whip up the coriander sauce blend the flesh of three avocados, 150 ml of olive oil, 75 ml of lemon juice, coriander to taste, salt and pepper. Spread the sauce on a plate, top with the sardines and the caldeirada sauce, and garnish with the olive oil-drizzled onion slices.
