Tag Archives: Sardines

Sardine or Pilchard, I don’t really mind!

Posted on by

WP_20140622_12_20_04_ProI usually have a couple of tins of Sardines in the larder just for emergencies, or when I am not sure what I fancy to eat. Coupled with a Bertinet Caramelised Onion, Cumin and Cheese Bread, you have the makings of one hell of a delicious snack, brunch or light tea at any time of the day, month or year!

I adore Bread, but cannot eat the usual stuff in the Supermarkets, half the ingredients are un-recognisable (and un-necessary), and the speed of production, thanks to the Chorleywood Bread process makes for something my stomach cannot stand. The same goes for the Burger Buns used in well known chains, can’t stand them either, within 30 minutes of consumption I feel ill, bilious and erghh so it was a real treat when a well known Artisan Bread Genius, Richard Bertinet, struck a deal with Waitrose and  I can now get PROPER Bread again.

WP_20140622_12_29_33_ProThis recipe/construction job is dead easy to do, but relies on the best ingredients. A Marmande Tomato (available from Waitrose), Aleppo Chilli flakes (available from Ottolenghi online), Ras al-Hanut (available from Steenbergs), GOOD tinned Sardines such as Parmentier (Waitrose again), Garlic, Olive Oil, Tomato Puree and Sea Salt.

The Sardines need to be gently drained, halved lengthways and their central bone and any Roe removed. If you can’t get a Bertinet loaf, any good quality Artisan Bread will do (for me, decent Bread only has Flour, Yeast, Salt and Water, plus any flavours such as Onions, Cheese, Cumin etc). Before you start, set the oven to 200 degrees and put the kettle on (for a cup of tea!).

WP_20140622_12_39_53_ProTake 2 – 3 slices of Bread (depending on size!) and liberally coat both side with Olive Oil, place on a baking tray and put in the oven until lightly crisp and brown on both sides. This will depend on the Bread so just check it after 5 Minutes and then every 1-2 minutes until done (drink some tea in-between!).

Once the Bread is nicely toasted, take a clove of Garlic cut in half and rub on the Bread, it will impart a subtle flavour. Then lightly spread some tomato paste on top, you can see this above. Its job is to give the Tomato an even more rich and punchy flavour.

WP_20140622_12_41_19_ProThinly slice the Marmande Tomato and place on top of the Bread, then sprinkle with Aleppo Chilli Flakes, Ras al-Hanut and Sea Salt, then some more Olive Oil. Place the Sardine fillets on top and put back into the oven for about 10 minutes. Again, you will need to check as the cooking speed will depend on the size of your Sardine’s and oven.

WP_20140622_12_56_00_ProTo finish you can add something acidic, I took some more of the Marmande Tomato, some Red Onion, White Wine Vinegar and Olive Oil, as you can see on the finished dish above.

Delish……..

Until next time…………..L8ers..

 

 

 

 

 

Sardinhas em brinde, meu caminho or Sardines On Toast, my way!!!!

Posted on by

There is a heady aroma in the house this evening, Garlic, Thyme, Rosemary, Lamb, Wine, Red Currant Jelly & Port, braised Lamb Shanks are on the menu with ‘Butter’ Mash and Green Beans wrapper in Pancetta.

Last week was hectic, manic and downright crazy with lots of travelling, eating, workshops and courses so the energy levels were rather low this weekend and cooking was not on the agenda.  The benefit of travelling was the chance to try some great food, Meze in Darlington is really worth a visit and my review is already on Tripadvisor. Pauline and Cem made me most welcome, they don’t normally open on Monday evenings but my booking was accepted over the internet and the restaurant was all mine for the night. After a delicious starter of Feta stuffed filo ‘cigars’ with a selection of side dishes the main of Izmir Kofte returned fond memories of our two holidays to Turkey, eating proper home cooked food.

The Delicious Starter of Feta stuffed Filo, Yummy!

    
A real treat was when being cheeky, and mentioning I was ‘into’ food, could I see the kitchen and meet the chef, within minutes I was sitting with Cem, drinking coffee and talking food, a lovely end to a fantastic evening, thank-you both for your warm Turkish hospitality.

Another treat was some ‘posh nosh’ at the 5* Rockliffe Hall Hotel just outside Darlington, imagine Wild Garlic and Smoked Potato Veloute with crispy Frog’s legs, it was beautiful. The main was a difficult choice as there was lots to choose from, in the end it was the Sea bream ‘French style peas’ Pancetta & Parmesan Dauphine that got me, beautiful cooked. Dessert was ‘Rhubarb and Custard’ you will have to eat their to try it, it was fab.

So back to this weekend, feeling rather ‘zonked’ the only outing was a trip to the New Forrest to get some fresh air, see the Ponies and surprisingly, find a fab Fish and Chip shop in the centre of Lyndhurst which was just brilliant.

On getting home, a snack was in order but not feeling up to much a quick look in the cupboard to see what could be thrown together quickly.

Sardines, what could we do with a couple of tins and some half decent Rye Bread and a few brain cells kicking into action, so here goes!!!!

Take some Ras-al-Hanout and Dukkah spice (about a tea spoon of each) and stick into a cup with some olive oil and mix to make a marinade, you will need to adjust the quantity depending on how many people you are making this for.

Put the marinade into a flat dish and add some sliced Tomato for 30 mins or so.  Empty the Sardine’s and Oil into a dish, add some chopped Garlic and sprinkle over some Dill, Thyme and some Black Pepper from the mill. Grate some lemon zest over the top, and squeeze half a lemon’s juice, turning the Sardines over to ensure both sides get the treatment.

Butter the bread (or brush with Olive Oil), and bake in the oven until crispy (about 7 mins at 180 deg fan). Remove from the oven and lightly spread some tomato paste (the stuff in the tube) over the bread, you need about 2 inches worth for each line.

Layer the marinated Tomato over the tomato paste on the Bread and bake for another 2 mins.

Split the Sardines into two, removing any eggs and place 2 slices on each piece of bread and bake in the oven for about 5 – 7 minutes.

The end result is just delicious, crispy buttery Bread, soft Tomato with a kick of spice and added flavour from the Tomato paste, and the Sardines with a hint of Lemon, Dill and Garlic.  Good food does not need to involve expensive ingredients, I have added this one to the memory banks for later.

Hope you all have a great week, until next time.
Jules