Curry Sardines in Tomato Sauce
Beach Cliff Sardine Pesto and Pasta
Sardine, Chickpea and Avocado Salad
Pasta De Sardine
Linguine with Sardines, Chilli and Capers
Curry Sardines in Tomato Sauce
Olive oil or butter
1/2 cup chopped green peppers
1 sliced onion
1 bunch chopped scallions
1 cup sliced mushrooms
1 small squash, sliced
1 jar tomato sauce (choice)
2-3 cans sardines
Saute vegetables in a medium saucepan or wok using oil or butter.
Remove from pan and set aside.
Heat 1 jar of tomato sauce in the same saucepan. Add 2-3 cans Vital
Choice sardines packed with chili peppers. (Spread gently across pan
without breaking.) Bring to a simmer. Add sauteed vegetables back into
saucepan. Season with curry powder to taste. Simmer 6-10 minutes.
Serve over your favorite rice with a vegetable and pita bread.
Source:
http://www.imakenews.com/vitalchoiceseafood/e_article000350275.cfm?x=b4jvSKf,b1pTrCB7
Beach Cliff Sardine Pesto and Pasta
1/4 cup pine nuts (pignoli)
1 large or 2 small garlic cloves
2 cans Maine sardines
3/4 pound spaghetti or linguine
2 Tbs. Parmesan cheese freshly grated if possible
3 Tbs. Olive Oil
1/2 cup Raisins
2 Tbs. chopped Parsley
Parmesan cheese at the table
In a mortar and pestle (blender or processor) grind the pine nuts and
garlic into a smooth paste. Add sardines including the packing oils.
Also add grated Parmesan cheese and olive oil and process until smooth.
It should have a thick creamy consistency. Now stir in the raisins and
parsley. Serve over hot linguine or spaghetti, cooked until "al dente."
Provide extra Parmesan cheese to be sprinkled on each serving. A green
salad with black olives and onion rings is a great go-along. Serve with
hot and crunchy garlic or regular Italian bread.
Source: http://www.beachcliff.info/usaenglish/recipe_specific.asp?id=99
Sardine, Chickpea and Avocado Salad
by Antony Worrall Thompson
from Ready Steady Cook
Serves 2
Preparation time less than 30 mins
Cooking time no cooking required
100g/4oz baby leaf salad
75g/3oz sardines, drained
200g/7oz chickpeas, rinsed
1 avocado, peeled and chopped
1 orange, segmented
1 tomato, de-seeded and chopped
1/2 medium red chilli, chopped
2 Tbsp chopped fresh coriander
3 Tbsp olive oil
1 Tbsp balsamic vinegar
good pinch paprika
a good pinch chilli powder
salt
In a medium bowl, mix together the salad leaves, sardines,
chickpeas, avocado, orange, tomato, chilli and coriander.
In a separate small bowl whisk together the remaining ingredients
and pour over the salad. Serve immediately.
Source:
http://www.bbc.co.uk/food/recipes/database/sardinechickpeaandav_13415.shtml
Pasta De Sardine
"A great pasta dish for those who like seafood with their pasta. This
dish is not only fast and easy to prepare, it is delicious and it is of
regional Spanish-Italian authenticity. Red wine or beer is the beverage
of choice."
recipe yield: 4 servings.
8 ounces dry fettuccine pasta
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, crushed
1 lemon, juiced
1 (3.75 ounce) can sardines in tomato sauce
1 pinch red pepper flakes, or to taste
1/4 cup freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta, and
cook for about 8 minutes, or until almost tender.
While the pasta is cooking, heat olive oil in a skillet over medium
heat. Add the onion, and cook for a few minutes until soft, then add
the garlic, and cook until fragrant. Stir in the sardines with their
sauce. When the sardines heat through, reduce heat to low, and simmer
until the pasta is ready.
When the pasta is almost done, drain, and add it to the sardine sauce.
Stir, cover, and turn the heat off. Let stand for a few minutes to
absorb the flavors of the sauce. Squeeze juice from the lemon over the
pasta. Divide onto serving plates, and top with red pepper flakes and
grated Parmesan cheese.
Source: http://pasta.allrecipes.com/az/70726.asp
Linguine with Sardines, Chilli and Capers
Good old tinned sardines are fashionable again and are an ideal
store cupboard ingredient, great for serving on toast sprinkled with a
little balsamic and lots of seasoning. This is also the perfect
store cupboard meal for two, made in moments and great for students or
anyone on a tight budget. I love the shape of linguine, but any pasta
can be used.
Serves 2
8 oz (225 g) dried linguine
1 x 120 g tin sardines in olive oil, well drained and flaked into
bite-sized pieces
1 tablespoon sardine oil, reserved from the tin
1 red chilli, deseeded and finely chopped
1 tablespoon salted capers, rinsed and drained
1 clove garlic, peeled and chopped
1 x 200 g tin Italian chopped tomatoes, well drained, or 4 ripe,
medium-sized tomatoes, skinned and diced
a few fresh basil leaves, roughly torn, to garnish
salt and freshly milled black pepper
First of all you need to cook the pasta. Always use a large cooking pot
and make sure you have at least 4 pints (2.25 litres) of water for
every 8 oz (225 g) of pasta and 1 level tablespoon of salt. Bring the
water up to a good fierce boil before the pasta goes in and cook it for
8-12 minutes without a lid, until al dente.
Meanwhile, heat the tablespoon of sardine oil in a small frying pan,
fry the garlic and chilli for about 4 minutes, until softened, then add
the tomatoes, sardines and capers and gently heat them through,
stirring occasionally. Taste and season with salt and freshly milled
black pepper.
When the pasta is ready, drain it into a colander, then quickly return
it to the saucepan. Add the sauce, toss it around thoroughly for 30
seconds or so, then serve in hot pasta bowls with the torn basil
sprinkled over.
This recipe is taken from How to Cook Book Two and The Delia
Collection: Fish.
Source: http://www.deliaonline.com/recipes/r_0000000738.asp
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