What can i cook with packed sardines ??!
Answers: I just got packed sardines and i have no clue what can i cook with the packet sardines , can you recommend some yummy recipes ?
Hi there,
Canned Sardines and mango sprout frittata
1 155-gram (5.5 oz.) can of sardines in natural oil, drained
4 segments of garlic, peeled and finely minced
1 small onion, peeled and thinly sliced
2 tomatoes, diced
2 c. of fresh togue (mongo or mung bean sprouts)
3 eggs, lightly beaten
3-4 tbsps. of cooking oil
salt and pepper
Cooking procedure :
Open up each fish and cut into half lengthwise. Set aside.
Heat the cooking oil. Saute the garlic, onion and tomatoes for about 30 seconds. Add the togue and cook, stirring, for about 15 seconds. Do not overcook the togue at this point. You don’t want it to expel water — you want it to retain its crisp texture. Turn the heat to low.
Stir the vegetables into the beaten eggs and season with salt and pepper. Pour back into the pan. Arrange the sardines on top, pushing them down lightly. Cook for a minute or just until the eggs start to set. Transfer to a preheated oven (180oC, top heat only) and cook for 5-7 minutes or until the eggs are fully set and the top is lightly browned.
Mediterranean seafood blend:
1 tin (usually 6 oz) of seafood, drained (if using sardines remove the bones first)
? c onion (1 small onion), finely diced
1 T olive oil
1 T vinegar (balsamic is particularly good, as is red wine vinegar)
1 T mustard
1 T capers, chopped
? t sugar
? t salt
20 grinds pepper
Directions:
Add the olive oil to a small skillet over medium heat; add the onion and sauté until translucent (or slightly caramelized for an additional flavor). Add the remaining ingredients and stir to break up pieces of seafood and to blend with the additional ingredients. This mixture can be served hot, at room temperature or chilled. It’s also delicious (and beautiful, and healthful) with about 1 c of arugula, sorrel or spinach cut in a finely chiffonade and added to the sauté
Ways to use this recipe:
Seafood salad:
Serve a mound of half of the seafood blend on a bed of lettuce, and garnish with wedges of hardboiled eggs, tomatoes, olives, and maybe even your favorite cheese for a healthy summer (or year-round) salad. If using tuna, you can call this Salade Nicoise (especially if you add some boiled potatoes to the presentation).
Seafood sandwich:
Spread two slices of bread or toast with mustard and/or mayonnaise; top one piece of bread with half of the seafood mixture, and spread evenly to the edges of the bread. If desired, top with lettuce and sliced tomatoes before topping with the second piece of bread or toast.
Topping for Pasta/Rice/Potato:
While the mixture is still hot in the skillet, add ? lb pasta (cooked), or 2 c of cooked rice, or 1 lb of boiled/steamed potatoes cut in ? inch cubes (about 1.5 c). Toss/stir to mix; serve with grated cheese if desired. A delicious addition is ? c rehydrated sun-dried tomatoes, chopped, with their soaking water (about ? c after rehydration is complete).
Bruschetta topping:
Toast bread slices in a toaster oven, on a grill, under a broiler, or in a dry skillet; top with the warm mixture and serve immediately, topped with a sprinkle of grated cheese and/or chopped tomatoes if desired
Sardines and Green Stew:
oil for frying (palm oil is most authentic, but any vegetable oil will do)
one onion, finely chopped
one clove of garlic, minced
one or two ripe tomatos, chopped (or canned tomatos, or tomato sauce or paste)
one to two pounds of spinach, cleaned, stems removed -- or -- cassava leaves ( Feuilles de Manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
salt, black pepper, cayenne pepper or red pepper (to taste)
canned sardines (two or three cans is good, but one can will do if you're on a tight budget)
Directions:
If using dried or salted fish:
Soak fish in water for a few hours, rinse and remove any skin or bones, and cut it into bite-sized pieces.
Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
Add the spinach (or greens) and fry them at high heat for a few minutes, stirring continually. (just a few minutes for spinach, but a few minutes more for other greens).
Stir in the tomatoes (or canned tomatos with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water. Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.
Sardine Fritters:
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
Lemon halves
Directions:
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.
BBQ Sardines:
12 large, packed sardines
1 tablespoon olive oil
2 teaspoons chopped marjoram
1 teaspoon chopped thyme
3 garlic cloves, finely chopped
Coarse or flaky salt and freshly ground black pepper
Lemon wedges, to serve
Directions:
1. Rub the soft, overlapping scales off the sardines with your thumbnail.
2. Use a stout pair of scissors to snip open the belly and trim off the fins.
3. Pull out the guts and carefully tear out the gills. Wash them gently under the tap, pat dry, and they’re ready to go.
4. In a bowl, mix the olive oil with the herbs and garlic. Massage this mixture over the fish, rubbing a little inside the belly too.
5. Sprinkle generously with coarse salt and pepper.
6. Lightly oil the sardines and pack them into a barbecue basket.
7. Cook the fish over very hot, glowing embers for 2–3 minutes on each side, or until golden and crisp.
8. Serve with lemon wedges, and accompany with bread and a tomato salad
Ekhh! I dont think its possible to make something yummy out of sumthing yukkky@
Some vegies
Goes well with rice (preferably brown because white is very plain and brown masks a lot of the fishyness). Alos if you add some kind of tomatoe sauce, i don't mean ketchup but a nice herby sauce maybe with some spicies. I only say this because i had exactly that yesterday! : )
Not sure what else it goes with (maybe you could tell me).
Definitely an extremely healthy meal though.
Keep up the good health : )
Mix with noodles.
you can put some onions and garlic with the sardines. and then you can also put some vegetables there if you want to.
crackers and mustard.
Dont cook them! you'll ruin them... my family eats them on Saltine or Ritz crackers....
eggs
or mustard and crackers as a snack
if you know how to make pizza
put them on pizza
or put them on a frozen pizza
but cover them with extra cheese
to keep them moist
or a ceasar salad
yum!
SARDINE RICE BUNDLES
1/3 c. long grain rice
1 tsp. sugar
2 tbsp. white vinegar
16 lg. Romaine or spinach leaves
1 can (3 3/4 oz.) unsalted water packed sardines, drain well
2 green onions, sliced thin
In medium saucepan cook rice by package directions; omitting salt. Set aside.
In a small bowl dissolve the sugar in the vinegar. Stir into the rice and cool.
In a large saucepan bring to a boil enough unsalted water to cover the Romaine leaves. Add the Romaine and cook 1 minute; drain blot dry with paper towels.
Place 1 tablespoon of the cooked rice at the base of each leaf. Top with a piece of sardine. Sprinkle with the green onion, then tightly roll up the leaves tucking in the sides. Serve warm or cold. Makes 16 bundles.
Dredge them in flour and fry them in hot canola oil until crispy. Layer them on baguettes with sliced tomato and red onion, then lemon butter drizzled over, finished with a sprig of parsley for garnish. Or fry them and serve them in a shredded cabbage salad with vinaigrette dressing and croutons....yum.