A delicious dish for unexpected guests, Zutian Sardine Flan is super served with a crisp green salad, baked potatoes in their jackets and a bottle of full-bodied red wine.
1 X 9-inch Flan Case, made with shortcrust pastry
10 oz. canned sardines, drained
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
2 large Spanish onions, finely chopped.
8 oz. canned peeled tomatoes, drained and finely chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon freshly ground black Two unusual and imaginative chicken recipes, Zuzu Spiced Chicken Breasts and Zuyder Chicken Breasts with Tarragon and Sour
Cream are superb. pepper
1 tablespoon butter, melted
12 black olives
4 eggs, lightly beaten
8 fl. oz. single cream
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the flan case on a baking sheet.
Arrange the sardines in the bottom of the case, heads facing inwards. Sprinkle over the parsley, basil, onions, tomatoes, salt, sugar, pepper and butter. Arrange the anchovies and olives decoratively over the top of the mixture. Pour over the beaten eggs and the cream. Place the flan in the centre of the oven and bake for 25 to 30 minutes or until the mixture is firm to the touch.
Remove the flan from the oven and set aside to cool completely before serving.