Sardines on Toast
A fresh look at an old classic
Sardines are as good to look at as they are to eat; washed, scaled and lined up on a tray they scream out for simple cooking and flavours. They cook quickly and are first rate with good olive oil, a squeeze of lemon and some fresh oregano. Capers and dried chilli flakes do the trick as does a sprinkling of smoked paprika if you’re feeling a bit Spanish.
Canned Sardines are always handy if a. you’re skint or b. lazy. I like to fold them into a bowl of hot pasta with olive oil, chilli, mint and plenty of black pepper. Job done.
For a posh sardines on toast I like to fillet them, rub with olive oil, lemon and oregano and grill/bake for a couple of minutes (not much more) Take a couple of slices of crusty bread, rub with olive oil and fresh garlic and bake until golden. If time or inclination is not on your side buy a jar of olive tapenade, a jar of pesto and some Italian tomato sauce, otherwise:
Puree a handfull of pitted black olives with a clove of garlic and a couple of anchovies (optional) Bring together with a glug of olive oil and a pinch of cayenne. Now you have tapenade.
Take a pestle and mortar and bash some garlic with a pinch of salt. Smash a handfull of picked fresh basil followed by a tablespoon of pine kernels (toasted or not) Add olive oil for a thick sauce then fold in some freshly grated parmesan. Hey Pesto!
Roast some halved tomatoes with slivers of garlic, sprigs of thyme, rock salt and olive oil. Sweat a finely diced red onion in olive oil until soft, add the roasted tomatoes and garlic and a teaspoon of tomato paste. Cook until soft and sauce like. Puree and season generously, a thick, powerful sauce is required.
Smear your bread with the tapenade then top with the sardines. Take a plate and make Damien Hirst patterns with the tomato sauce followed by the pesto. Remember you’re an artist. Put the toast on top and drizzle with olive oil (like Jamie does) I’ve garnished mine with dried red mullet skin but that’s just pretentious.
Now sort out those student loans!
Excellent !
This is really useful and not the usual ‘chef thing’ you get elsewhere which requires ingredients to the tune of a grand !
Looking at the final dish is stunning and there’s no excuse for not giving it a go.
Quick, easy, very healthy and cheap.
Never mind student food - it’ll do for me
Cheers
DC
September 18, 2007 @ 8:37 am
How gorgeous Miles … sardines, one of my favourites. I wonder if your readers have ever tackled the filleting of a sardine? Although I can cook a bit, I have to admit that using a knife correctly with fish, meat or chopping vegetables is something I’ve never learned to do properly. One day, you’ll have to give a workshop for those less well off in the swashbuckling department than yourself! I personally shall arrive in my best Nigella outfit with a designer colander so you’ll know I’m serious … I love hats but | draw the line at a chefs, no, I shall be sporting a selection of diamante pins, (no feathers mind, I don’t want to look ridiculous
)
Cid
p.s. it’s ginger parkin for the gang today, carefully matured for a week and cut precisely to avoid fighting.
September 18, 2007 @ 9:25 am
Derfel,
You can still use canned sardines, the tapenade and pesto just give it that extra ‘ooh ahh’!
Miles
September 18, 2007 @ 4:14 pm
Cid,
Parkin is great,I love it. Heat it up and serve with a simple sugar syrup flavoured with cloves, cinnamon and anise, a blob of banana ice cream and you would make me a very happy man!
Don’t forget to wear your Nigella outfit prior to serving!
Miles
September 18, 2007 @ 4:19 pm
Miles & cid,
I will be attending the workshop with you and will give my outfit due consideration. It seems that there will be some competition.
I will bring my filleting knife but will need to be shown where and what to cut with it. Stand well back…
Super ideas, Miles. I shall certainly try some of them.
September 18, 2007 @ 4:29 pm