Doing the Can-Can

Do the can-can using convenient tinned food to create some culinary magic. Why? Because it's so easy. Koo has been producing canned products in South Africa for more than 80 years and remains in the country's top 10 iconic brands. To celebrate, it has undergone a makeover, with its packaging matching the goodness therein. With a recipe, a can opener and a dash of creativity, you can get the family's taste buds tingling.

Spicy Pilchard Wraps

Makes 5

1 x 400g can pilchards in chilli sauce

2 eggs

250ml (1 cup) fresh breadcrumbs

1 onion, diced

5ml (1 tsp) paprika

5ml (1 tsp) garlic and ginger paste

5ml (1 tsp) stir fry spice

5ml (1 tsp) chilli flakes

Oil for frying

250ml (1 cup) sliced purple cabbage

1 can peach halves in syrup

1 avocado

1 lemon, squeezed

Salt and pepper

5 tortilla wraps

Mayonnaise

Basil for garnish

1. Debone the pilchards, setting aside the sauce.
2. In a bowl, combine the pilchards, one egg, ¼ cup of breadcrumbs, onion, and half a teaspoon of all the spices.
3. In a casserole dish lay the mixture and freeze for an hour or until solid.
4. Cut into thick strips and preheat the oil in a non-stick frying pan.
5. In a separate bowl, crack the remaining egg and mix with the remaining spices until well combined. Place the remaining breadcrumbs on a plate.
6. Start by coating the strips in the egg mixture then coat with the breadcrumbs and fry for 2-4 minutes or until crispy and golden brown.
7. Prepare the rest of the ingredients: slice the purple cabbage finely and set it aside. Cut the peaches and half of an avocado into cubes, then mix and add salt and pepper.
8. Place remaining avocado in a blender with ¼ cup of water and squeezed lemon juice, salt and pepper, and some pilchard sauce, and blend until smooth.
9. Pre-heat a non stick pan, add the tortilla wraps and cook on both sides for a minute till warmed through and transfer the wraps to a preheated oven shaping them to create a shell.

Assembling the wraps

Spread some mayonnaise on the wraps, add 1 fish stick, some cabbage, avocado, peach salsa and corn kernels, then top with some avocado sauce and slices of green chilli and basil to garnish.