I was in the wonderful Fulham Greens shop again and managed to get some more kumquats. I get sooo excited when I see them. It's a shame they are not more readily available as they make such a good edible container for both sweet and savoury canapés, such as Fruit salad in Kumquats and Kumquats with Olive and Fennel. If you find some, make sure they are firm and unblemished and grab them, they will keep for 3 weeks or more in the fridge.
In this recipe I have filled them with a herby sardine mix. I used Lusso Vita skinless and boneless sardines in olive oil, from Waitrose, but I am sure another good variety would work as well. It is such a quick and easy recipe and keeps well in the fridge, so it can be made hours ahead. The slight bitterness of the kumquat rind seems to lessen the fishiness of the sardines, so the overall taste is surprisingly mild. Please give them a try when you find kumquats and let me know what you think.
Ingredients- makes 12
40g tinned sardines
1 tbsp finely chopped parsley
1 tsp finely chopped chives
2 tsp mayonnaise
1 tsp chopped olives
Orange zest or parsley to decorate (optional)
Cut the kumquats in half, lengthwise and scoop out the bitter flesh. Wash and dry the fruit.
Mix together the sardines, mayonnaise, finely chopped parsley and chives, chopped black olives and season well.
Fill each kumquat half with the sardine mixture.
Store covered in the fridge - will keep for several hours.
Before serving decorate with a little parsley leaf or a twist of orange zest.