Kgothatso Mathibe's Koo Pilchards Wrap Recipe

“KOO recently launched a new range of Pilchards; Pilchards in Tomato Sauce and Pilchards in Hot Chilli Sauce, and our students had the honour of developing a few delicious recipes for you to try at home.”

— Jackie Cameron

Kgothatso Mathibe's Koo Pilchards wrap with a crunchy red cabbage slaw and roasted garlic aioli

Tortilla

• 500ml cake flour

• 250ml warm water

• 30ml sunflower oil

• Salt and pepper

Method

1. Combine all ingredients and knead lightly until all the ingredients are fully combined. Leave the dough to rest for 10 minutes. After 10 minutes knead the dough again until it is smooth and elastic.

2. Divide the dough into 5 equal balls. Using a rolling pin, roll out the dough balls and cut into circles using a large cutter.

3. After shaping the dough, cook the tortillas in a dry pan on high heat. Once you see it bubbles you can flip it.

4. After cooking all the tortillas set them aside for later.

Roasted Garlic Aioli

• 6 cloves of garlic

• 5ml salt

• 15ml Sunflower oil

• 2 egg yolks

• 100ml sunflower oil

• 10ml cayenne pepper

• Juice of 1 lemon

• Salt and pepper  

Method

1. Preheat oven to 200°C

2. In a piece of foil, place the garlic cloves, drizzle with oil and season with some salt. Scrunch up the foil to make a little bag.

3. Place the foil bag on a baking tray and roast in the preheated oven for 20 minutes.

4. After roasting the garlic peel off the skin and mash it into a paste. Set aside.

5. In a bowl add the egg yolks and whisk until frothy. After whisking add the cayenne pepper, garlic and lemon juice and whisk again.

6. Start to add the sunflower oil while simultaneously whisking, at this stage the aioli should start to thicken. After adding the oil, taste and adjust seasoning.

Red cabbage slaw

Thinly slice a 1/4 of 1 small red cabbage and grate 2 carrots, mix and set aside.

Pilchard filling

•  15ml sunflower oil

• 1/2 onion (chopped)

• 10ml ground coriander

• 10ml ground cumin

• 1 tin KOO Pilchards in Tomato Sauce

• Salt and pepper  

Method

1. In a pan, sauté the onions until caramelised, then add coriander and cumin.

2. Cook until you can smell the spices then add the pilchards.

3. Stir well and season with salt and pepper to your preference.

ASSEMBLING THE WRAP

At the base of the wrap place the pilchard filling then top with the cabbage and carrot mixture, drizzle with the roasted garlic aioli. Garnish will finely chopped spring onion and enjoy.