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£2.09/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
For the classic Spanish-inspired gildas, skewer one end of a hot pepper, one end of an anchovy and a whole olive, then skewer the other end of the anchovy above the olive, and the other end of the pepper over the anchovy. Repeat to make 6 gildas. Drizzle with the olive oil and serve.
For the French-inspired version, skewer a cube of Gruyère, a concertina of saucisson sec (or torchon ham), then a cornichon. Place a small dollop of Dijon mustard on a serving platter for each skewer to sit on.
For the Mexican-inspired skewers, cut 6 x 0.3cm rings from the chillies (deseeded for a milder taste) and put into a bowl with the white wine vinegar and a pinch of salt. Allow to sit for at least 10 minutes.
For each gilda, skewer a cube of Manchego, a piece of the pickled chilli, then a cube of pineapple and place on a platter. Sprinkle generously with the seasoning and some sea salt flakes, to serve.
Typical values per g (for 6, 1 of each skewer) when made using specific products in recipe
Energy | 530kJ/ 128kcals |
---|---|
Fat | 10g |
Saturated Fat | 3.2g |
Carbohydrates | 2.3g |
Sugars | 1.8g |
Fibre | 0.7g |
Protein | 7.4g |
Salt | 1.6g |
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