LUCKY STAR PIZZA
By Thembisa

Serves: 2-4
Prep time: 20min
Resting time: 30min
Cooking time: 15-20min

Ingredients:
PIZZA DOUGH
500ml self raising flour, sifted
a pinch of salt
375ml plain yoghurt
extra flour for rolling

TOPPING
1 x 400g can Lucky Star Tomato Pilchards
1 onion, chopped
2 sweet peppers, deseeded and sliced as preferred
100 g cheddar, grated
salt and pepper, to taste

TO FINISH
fresh or dried parsley
30ml 1 000 Island Sauce

Method:
Preheat the oven to 180°C. Grease a large baking sheet with cooking spray.

PIZZA DOUGH
1.) Add the flour and salt to large mixing bowl. Make a well in the middle and add the yoghurt. Mix with a fork until the dough starts forming.

2.) Tip the dough onto a flour-strewn surface and knead until the dough comes together. Form a ball, cover and let the dough rest for 30min.

3.) Break the dough into 2 equal pieces and roll each piece of dough into a ball. Sprinkle more flour onto a clean surface and roll out the dough balls into a rough circles.

4.) Put the pizza bases onto the prepared baking sheets and prick with a fork.

TOPPING
5.) Open the can of Lucky Star Pilchards in Tomato Sauce, drain the sauce (keep aside for later) and clean the fish if desired.

6.) Spread the sauce from the Lucky Star Pilchards in Tomato Sauce onto the pizza bases. Sprinkle some of the cheddar onto the sauce and arrange the fish, onion and pepper on top. Season with salt and pepper to taste and bake in the preheated oven for 25-30 min or until cooked and golden.

TO FINISH
7.) Sprinkle the parsley over the pizzas and drizzle with the 1 000 Island Sauce. Slice into portions and serve immediately.

TINFISH SAMOSAS
By Seema Chablal

Makes about 12 samosas
Prep time: 45min
Cooking time: 30min

Ingredients:
FILLING
1 x 400g can Lucky Star Pilchards in Tomato Sauce
1 large onion, finely chopped
60ml each fresh mint and coriander leaves
1 green chili, chopped
5ml salt

SAMOSAS
Samosa pastry
Oil, for deep frying

Method:
FILLING
1.) Remove the bones from the Lucky Star Pilchards and flake. Add the onion, mint, coriander and chili and mix well.

2.) Season with the salt to taste.

SAMOSAS
3.) Fold samosas using the pastry and the Lucky Star Pilchard filling. Make sure the samosas are well sealed.

4.) Heat enough oil for deep-frying. Fry the samosas in batches until golden brown and crispy. Drain the excess oil on paper towels. Serve with a dipping sauce of your choice.

SPAGHETTI WITH PILCHARD MEATBALLS IN TOMATO SAUCE
By Nuraan Abrahams

Serves: 4-6
Prep time: 20min
Cooking time: 30min

Ingredients:
MEATBALLS
1 x 400g Lucky Star Pilchards in Tomato Sauce
1 x 410g baked beans
1 onion, grated
60ml fresh each coriander and parsley, chopped
1 egg
30ml flour
salt and pepper
oil, for shallow frying

SAUCE
15ml oil
1 onion, grated
5ml dried chili flakes
60ml fresh each coriander and parsley, chopped
4-6 pitted olives, roughly chopped
12 cherry tomatoes, quartered
salt and pepper

TO SERVE
500g spaghetti, cooked
fresh parsley
lemon wedges

Method:
MEATBALLS
1.) Drain the Lucky Star Pilchards and baked beans – keep the liquid aside for later use.

2.) Add the drained pilchards and baked beans to a mixing bowl and mash roughly. Add the onions, herbs and egg and mix until combined.

3.) Season with the salt and pepper. Add the flour and mix until combined. Shape walnut-sized balls with the mixture.

4.) Heat enough oil in a pan for shallow frying. Fry the meatballs until golden and set aside.

SAUCE
5.) Heat the oil in a saucepan and fry the onion until soft. Add the reserved liquid from the pilchards and baked beans.

6.) Add the rest of the ingredients and simmer until the sauce has thickened. Season with the salt and pepper to taste.

TO SERVE
7.) Divide the spaghetti between 4 to 6 bowls. Spoon sauce over the spaghetti and arrange a couple of the meatballs on top. Garnish with the parsley and serve with the lemon wedges.