SPAGHETTI WITH SARDINES
This storecupboard supper is super quick and superhealthy to boot
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
- Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.
Nutrition Facts : Calories 495 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.07 milligram of sodium
PASTA WITH SARDINE SAUCE (PASTA CON SARDINE SICILIANO)
Make and share this Pasta With Sardine Sauce (Pasta Con Sardine Siciliano) recipe from Food.com.
Provided by Molly53
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut fish into 1" pieces.
- Saute garlic in olive oil over medium heat until golden.
- Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
- Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
- Add herbs (leaves only)and raisins.
- Reduce heat, add salt and pepper; simmer until thick.
- Place cold water into large pot and start to the boil.
- Boil pasta until al dente, drain and toss with sauce.
- Serve with grated cheese on the side.
Nutrition Facts : Calories 579.8, Fat 15.4, SaturatedFat 2.2, Sodium 346, Carbohydrate 93.7, Fiber 5.5, Sugar 8.3, Protein 16.8
SARDINE SAUCE
Provided by Barbara Kafka
Categories quick, condiments
Time 20m
Yield 6 cups
Number Of Ingredients 6
Steps:
- In a food processor, pulse the eggs until slightly foamy, about 5 times. With the machine running, pour the oil through the feed tube a few drops at a time. When about 1 cup has been added and the sauce starts to thicken, pour a little faster, in a slow, steady stream, until the oil has been incorporated.
- Add the sardines and 2 tablespoons of the peppercorns. Pulse to combine, about 10 times. Add the vinegar and salt, and pulse to combine.
- Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 51 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 0 grams, TransFat 0 grams
TASTY SARDINE PATE
Learn how to make a small batch of super tasty sardine pate that you can serve as a spread or a dip. It's super nutritious, gluten-free, paleo, Whole30 and low-carb friendly. You will need 5 key ingredients and 10 minutes!
Provided by Irena Macri
Categories Appetizer
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Add all ingredients either to a food processor or a medium bowl if using an immersion blender stick. Blend until just smooth. Don't over-process it too much. I like to pulse blend a few times, making sure I scrape and incorporate all ingredients evenly.
- Transfer to a bowl to serve with crispbreads, sourdough, sliced veggies, low-carb or paleo crackers or use in wraps, salads etc.
Nutrition Facts : ServingSize 1/4 cup, Calories 183 calories, Sugar 2.3 g, Sodium 259.2 mg, Fat 13.2 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 3.8 g, Fiber 0.7 g, Protein 12.1 g, Cholesterol 69.7 mg
SARDINES IN TOMATO SAUCE
Humble sardines are about grow in popularity: 1) they taste good-- similar to tuna 2) they're a healthy seafood choice-- rich in omega 3's and calcium, low in contaminants like methylmercury 3) they're eco-friendly-- not overfished 4) they're really affordable. This is a simple dish that goes well with pasta, rice, or polenta. The fennel is subtle and gives it a little elegance.
Provided by Ms Samara
Categories Onions
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pan.
- Add onion. Saute until clear.
- Add garlic. Cook one minute.
- Add tomatoes and fennel. Cook about 10 minutes, until tomatoes become a sauce and most of the liquid is evaporated.
- Add frozen greens and sardines with their sauce. Cook a couple more minutes, until warmed through.
- Season with salt and pepper.
- Serve over pasta, rice, or polenta. It's even nice just with some good bread.
Nutrition Facts : Calories 516.3, Fat 31, SaturatedFat 6.3, Cholesterol 95.1, Sodium 695.5, Carbohydrate 23.9, Fiber 6.8, Sugar 13, Protein 38
SARDINE ROULADE WITH JALAPEñO, MONTEREY JACK, AND TOMATO SAUCE
Steps:
- Prepare the egg sponge and while it is baking make the sauce.
- Make the sauce:
- In a saucepan cook the garlic in the oil over moderately low heat, stirring occasionally, until it is golden, add the tomatoes with the juice, and simmer the mixture, breaking up the tomatoes, for 15 minutes, or until the sauce is thickened. Season the sauce with salt and pepper.
- Assemble the roulade:
- Spread the sauce on the warm egg sponge, leaving a 1-inch border on the long sides, sprinkle it with the sardines, the jalapeño, and 1 cup of the Monterey Jack, and starting with a long side roll up the egg sponge jelly-roll fashion. With the aid of the towel and the wax paper transfer the roulade, seam side down, to a shallow baking pan, brush the top lightly with the butter, and sprinkle it with the remaining 1/4 cup Monterey Jack. Bake the roulade in the upper third of a preheated 375°F. oven for 8 to 10 minutes, or until the Monterey Jack is melted, and slice it.
- Make the egg sponge:
- Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, butter the paper, and dust it with flour, knocking out the excess. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking occasionally, for 5 minutes. Transfer the mixture to a large bowl and whisk in the yolks, 1 at a time, whisking well after each addition. In a bowl with an electric mixer beat the whites until they just hold stiff peaks, stir one third of them into the yolk mixture, and fold in the remaining whites gently, but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350° F. oven for 25 minutes, or until it is golden and firm to the touch. Cover the egg sponge with a sheet of buttered wax paper, buttered side down, and a kitchen towel, invert a baking sheet over the towel, and invert the egg sponge onto the baking sheet, removing the wax paper from the top carefully. Trim 1/4 inch from the short sides of the egg sponge.
More about "sardine sauce food"
CANNED SARDINE RECIPE: EASY FISH CAKES! PERFECT FOR PARTIES!
From champagne-tastes.com
Ratings 54Calories 24 per servingCategory Appetizer
- Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.Gently mix all the ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don't want to purée the fish.)
- Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls. One by one, roll the balls in your hands, and then flatten into small patties 2" across, and about 1/2" thick. You should end up with 15 - 18 patties, depending on the size of your scoop.Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish. (Note: We've added oil to an oily fish. While cooking, oil from the fish will drain out of the fish, and the fish will fry in the oil under the broiler. Avoid using a rimless baking sheet, because the oil will drip all over your oven.)Refrigerate patties for about 30 minutes.
- While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.Move oven rack to the top 3rd of the oven (or about 6" from the broiler). Broil 5 minutes, flip, and broil 3-5 minutes more, until fish cakes are dark and golden.Remove cakes from pan (and residual oil) immediately. Serve while still hot with the yogurt sauce.Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let sardine cakes cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil. Store in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook again. Cook until golden. Patties may take 2-3 minutes longer to cook from frozen.Sauce should not be frozen.
SARDINES ON TOAST (WITH SAUCE) RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
- Bring water to the boil in a saucepan, remove tomato core and cut a small cross on the bottom of each one.
- Gently place tomatoes in boiling water for about 30 seconds then remove and place in iced water. Take tomatoes out, peel then roughly dice and put aside.
- Heat oil in a heavy-based saucepan over a low to medium heat, add onion and garlic and cook for about 4 minutes until softened but not coloured.
THE BEST EVER CANNED SARDINE RECIPE — THE GENOMIC KITCHEN
From genomickitchen.com
Estimated Reading Time 8 mins
7 CANNED SARDINE RECIPES THAT ARE TOO GOOD NOT TO TRY ...
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10 BEST SARDINES WITH TOMATO SAUCE RECIPES - YUMMLY
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SARDINE RECIPES | ALLRECIPES
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SARDINE PATTIES WITH DILL YOGURT SAUCE - OLDWAYS
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CLASSIC BRUNSWICK SARDINE SANDWICH - BRUNSWICK® SEAFOOD
From brunswick.ca
SCANDINAVIAN SARDINE SANDWICHES RECIPE - FANNETASTIC FOOD
From fannetasticfood.com
4.6/5 (7)Estimated Reading Time 3 minsServings 4Total Time 10 mins
- Top the sandwiches with the flaked sardines, then garnish with dill and squeeze lemon over the top.
LEMON-GARLIC SARDINE FETTUCCINE RECIPE - EATINGWELL
From eatingwell.com
4/5 (8)Total Time 30 minsCategory Healthy Pasta And Noodle RecipesCalories 480 per serving
- Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
- Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large bowl.
- Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Transfer to a plate.
- Whisk lemon juice, pepper and salt into the garlic oil. Add the pasta to the bowl along with sardines, parsley and Parmesan. Gently stir to combine. Serve sprinkled with the breadcrumbs.
MEDITERRANEAN SARDINE PASTA WITH LEMON, CAPERS AND CHILI ...
From toriavey.com
4.8/5 (47)Calories 404 per servingCategory Main Course
- Set a large pot of water over high heat to boil (this will be your pasta cooking water). Meanwhile, in a large sauteuse, sauté pan, or skillet, heat olive oil over medium heat. Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Cook until the shallots are soft and translucent (careful, don't let them burn!).Add the sardines and capers to the pan. Saute for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté.
- When the sardines begin to turn golden, slowly stir in the fresh lemon juice. Turn heat to lowest setting to keep warm while you cook your pasta.When pasta water boils, cook pasta according to package directions. Drain, reserving a cup of the pasta cooking water.
- Add the cooked pasta and fresh chopped parsley or basil to the pan with the sauce (alternatively, you can put the pasta back in the large pasta pot and pour the sauce over it). Toss pasta to evenly coat with sauce, mixing well with the other ingredients. If the pasta seems too dry, add a little of the reserved pasta cooking water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, and the noodles should be lightly coated with oil.Add additional salt, lemon or chili pepper flakes to taste, if desired. Serve hot.
SARDINE PUPU - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
5/5 (3)Total Time 10 minsServings 1
- Place the sliced onions in a bowl. Cover with ice and then cold water. Set aside till the ice melts. The drain the onions and let dry on paper towels.
- Open the can of sardines. Pour the olive oil from the can (hold back the sardines) into a small pan. Turn the stove to medium-high heat. Add the garlic and kochugaru. Saute for 2-3 minutes until browned and fragrant.
- Gently add in the sardines, keeping them whole. Cook for another minute (just enough to warm the sardines through), and then add in the soy sauce and apple cider vinegar.
- Remove the sardines onto a small plate. Pour the liquid (along with the garlic) from the skillet over the sardines. Add a splash of chili pepper water and squeeze the lemon on top. Eat and enjoy!
SARDINE PUTTANESCA SAUCE {PALEO, WHOLE30, KETO} - THE ...
From thesophisticatedcaveman.com
5/5 (4)Estimated Reading Time 4 minsCuisine ItalianTotal Time 30 mins
- Heat the olive oil in a large skillet over medium high heat. Add the garlic and red pepper flakes and saute until fragrant, about one minute
- Add the sardines with their oil to the skillet and break them up with a spoon. Cook for 3-4 minutes, stirring frequently, until they start to dissolve.
- Pour in the tomatoes and crush them with a wooden spoon. Add the artichokes, olives, capers, lemon zest, and black pepper to taste.
3 WAYS TO EAT CANNED SARDINES - WIKIHOW
From wikihow.com
93% (121)Estimated Reading Time 6 minsCategory Fish And SeafoodPublished 2017-10-26
- Keeping it Simple Eat sardines straight out of the can. You don’t need a complicated recipe to enjoy sardines! Simply grab a fork and eat them straight out of the can for a healthy, protein-packed snack.
- Making Fisherman’s Eggs Preheat the oven and a serving dish. Set your oven to 500 °F (260 °C) and allow an oven-safe serving dish to warm for 5 minutes in the oven while it preheats.
- Making Fried Sardines Prepare your ingredients. Rinse the sardines and pat them dry. Place ½ cup (60 g) of flour in a bowl and season it with salt and pepper.
MEDITERRANEAN GARLIC AND HERB CRUSTED ROASTED SARDINES
From olivetomato.com
5/5 (8)Category Appetizer, FishCuisine Greek, MediterraneanTotal Time 30 mins
- Grease a pan (or cooking dish) with some olive oil and place the sardines so that they are all in one layer, drizzle any leftover dressing on the fish.
FRIED SARDINES WITH PARSLEY CAPER SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 4Category Antipasti-SeafoodServings 4Total Time 27 mins
14 IDEAS FOR TURNING A CAN OF SARDINES INTO DINNER | KITCHN
From thekitchn.com
- Grill or fry them. Keep things simple: Grill or fry whole sardines, add a squeeze of fresh lemon juice, and eat!
- Pile a couple on toast or hearty crackers. Topped on toast or Wasa crackers, sardines make a simple, light meal. Add a spread of mustard, a squeeze of lemon, or some sliced tomatoes and red onion for more flavor.
- Add a few to pizza. You can toss them on straight from the can, fry them up, or grill them. Either way, sardines make a fun pizza topping. Get a recipe: Classic Margherita Pizza.
- Add them to salad. Whether you take them straight from the can, or give them a quick grill or fry first, a few sardines will totally transform a salad.
- Pair them with avocado. The buttery richness of avocado is a perfect match for umami-rich sardines. Add one or two to avocado toast or stuff an avocado half with a quick sardine salad.
- Whisk some into tomato sauce. Sardines don’t have to be left whole. Try blending them into a paste, and then whisking them into tomato sauce to add depth of flavor.
- Mix them with pasta. Sardines work wonders in so many different types of pasta dishes: Add them to pasta tossed with marinara or pesto, or mix them into a carbonara or primavera.
- Use them in tacos. Sardines might not be the first type of seafood that comes to mind when you think about fish tacos, but these small, canned fish work surprisingly well in a tortilla.
- Turn them into fish cakes. Whether you chop the sardines or blend them into a purée, they’re a natural addition to almost any type of fish cake you want to whip up.
- Chop a few for quiche. Change up the way you do quiche. Chopped or whole, sardines add something really excited to this egg dish. Get a recipe: How to Make a Foolproof Quiche.
51 SARDINE RECIPES FOR THE FUSSIEST OF FISH EATERS
From alexfergus.com
- Sardine Mash With Apple Cider Vinegar and Salt. This was my staple way of eating sardines. Mash them up with a fork, add apple cider vinegar and salt and away you go.
- The Works Salad (Ideal for First Timers) Using the Sardine Mash above as a base, simply add as many flavour disguisers as possible. Olives, coriander, lettuce, grated carrot, pickled garlic, dill pickles, apple cider vinegar, chopped nuts and lots of salt & olive oil.
- Sardine Wrap. Thanks to Ben Greenfield for this idea. Fill the wrap with spinach, tomatoes, mozzarella or feta cheese and then dump the can of sardines on top so that the olive oil saturates the vegetables.
- Low Carb/Gluten Free Sardine Wrap. As per #3 Sardine wrap however substitute the wrap with a big lettuce leaf, swiss chard, kale, or bok choy.
- Lemon Pepper Grilled Sardines. Salt, pepper, lemon juice, fresh herbs (I like tarragon and/or oregano), olive oil, hot grill, one/two/three minutes a side depending on size.
- Sardine Crispy Fingers. Using small (ideally fresh) sardines, coat in egg and almond flour. Fry in hot coconut or olive oil until crispy. Eat while still hot.
- Pan-Fried Sardines with Spicy Tomato Sauce. The bold flavour of sardines pairs perfectly with the bold, rich and spicy tomato sauce. The acidity of the tomatoes helps lower the 'fishy taste' that many people dislike.
- Sardines, Onion Cubes & Lemon. Sardines, like any fish, go great with onion cubes and lemon. Use smoked, lightly grilled or canned sardines.
- Sardines & Capers. Have your canned sardines with capers, salt and a dash of lemon. Thanks to Paleo Osteo for this tip.
- Sardines Puttanesca Style. A variant of above, use capers with diced tomato and olive puttanesca style.
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