Sardine Omelet With Fresh Avocado And Garlic Fried Rice
7 Things to Do with Canned Sardines
2 cans sardines
1 dollop of mayonnaise
4-6 T chopped red onions
a little fresh parsley or chervil, minced
a dash of pepper
a dash of garlic powder
Mash up everything in a nice bowl. Mix it thoroughly and serve.
Sardines, Kale and Spaghetti
2 cans sardines
2 servings of cooked spaghetti
4 leaves of kale, chopped with stems
2 cloves garlic, smushed and left on the counter for 15 minutes to let the good compounds in garlic activated
3 T olive oil
Hot pepper sauce
1. Put the oil in the pan and add the garlic and kale. Careful not to heat the oil too much before adding the garlic since you don’t want to burn it.
2. When the kale is slightly wilted, add the spaghetti. Keep the heat at medium-low so the spaghetti doesn’t burn. Let the steam from the kale and oil soak into the spaghetti as it heats up.
3. Remove spaghetti and kale from the pan onto two plates. Open the sardines, drain them and place the contents on top of the pasta.
4. Grate some pecorinho cheese on top, sprinkle some pepper and hot sauce on too.
5. Dig in!
4 Sardines per person
french bread sliced
clove of garlic
slice of lime
salt & pepper
chives to garnish
Have the sardines cleaned out if you prefer.
Coat with a little plain flour.
Heat up a pan with a little drizzle of oil till quite hot with the clove of garlic chopped.
Mix your salad and place a little on a dish with a couple of slices of the french bread.
Cook the sardines for about 3-4mins each side, depending on their size and place on the mixed salad. Drizzle with some oil, squeezed lime juice and season with salt & pepper.
Add the chopped chives for garnish.
Double Baked Sardine Potatoes
6 red potatoes
2 spigs rosemary, chopped
Olive or vegetable oil
Basil or parsley flakes
2 tins of sardines, mashed
1 red chilli, de-seeded, chopped
1/2 medium onion, diced
Salt & pepper
1 lime, squeezed
Mix the sardine, chilli, onion, salt, pepper & lime juice in a bowl (mixture 1). Set aside.
Wash and scrub potatoes. Use a fork and poke all over the potatoes. Coat the potatoes evenly with oil (this makes the skin crispe after baking).
Bake the potatoes in preheated oven (200C, 400F) for 50 minutes, or till soft (use a fork to test).
Cut the cooked potatoes in halves and scoop out the flesh using a spoon or melon ball scooper.
Mix the chopped rosemary and potatoes’ flesh in a bowl and then combine thoroughly with mixture 1 using a fork.
Transfer the entire mixture back to the individual potato shells and top with basil or parsley flakes.
Bake for another 5 minutes. Serve.
Sardine Stuffed Pepper Recipe
2 peppers, cut in halfway lengthways and deseeded
tin of sardines, drained
handful of spinach, ripped
bit of red onion, chopped
slice of granary bread, broken into crumbs
4 cherry toms, diced
1. Preheat oven to 190 degrees C
2. Mush the sardines with the breadcrumbs.
3. Carefully mix in the rest of the veg.
4. Stuff yer peppers and stick in the oven for about half an hour until hot.
3 cans sardines
1 tablespoon vinegar
1 tablespoon olive oil
2 tablespoons dry mustard
2 tablespoons water
½ tablespoon dill weed
1 iceberg lettuce
Salt and black pepper for taste
Whisk water, vinegar, olive oil, dry mustard, dill weed, salt and pepper together. Take the drained sardines and put it in a glass bowl. Pour the mixture over the sardines and refrigerate overnight. Spread the lettuce leaves on a platter and arrange the sardines on it. Serve this canned sardine recipe with your choice of crackers.
Bell Peppers Stuffed with Sardines
4 slices white bread
4 green bell peppers (red or yellow)
4 cans sardines
¼ cup olive oil
2 garlic cloves, minced
Salt and pepper for taste
To make the canned sardine recipe, combine 1 can of sardines and one slice of bread. Stuff 1 bell pepper with this prepared mixture and season with salt and pepper. Follow this step with the rest of the bell peppers. Take a frying pan, add olive oil and garlic to it. Place all the peppers in the oil and let it cook from all sides. Once the peppers are brown, add hot sauce on top and serve immediately.
By Sheetal Mandora
Canned Sardine Fritters: Fritelle SardeMario Batali
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 20 min Level:
6 servings Ingredients
2 cans good-quality oil-packed sardines, chopped
2 large eggs
2 cloves garlic, finely chopped
1/4 bunch parsley leaves, finely chopped plus extra, for garnish
1 to 2 tablespoons chopped pepperonchini
1/2 cup fresh bread crumbs
1 tablespoon grated caciocavallo cheese
Extra-virgin olive oil, to fill a deep pot no more than halfway
Freshly ground black pepper
In a medium-sized mixing bowl, combine the canned sardines, eggs, garlic, parsley, pepperonchini, bread crumbs and cheese. Using a wooden spoon stir lightly, not to mash mixture. Set fish mixture aside.
Fill a deep pot no more than halfway full with the olive oil. Heat over a medium flame until the temperature reaches 350 degrees F. The oil should remain at or around this temperature throughout the frying process. Using a spoon, make fritters into semi-balls. When the oil reaches temperature, gently drop the fish balls into the hot oil. Be careful not to splatter the oil. Fry each fritter to a golden brown, about 2 minutes. Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish. Repeat until all of the fish mixture has been used. These fritters are best served hot with a squeeze of fresh lemon juice.
Sherried Sardine Toast
Alton Brown, 2009
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 5 min Level:
4 servings Ingredients
2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.