Sardines With Sun Dried Tomato And Capers Food

NICOISE SALAD WITH SARDINES & SUN-DRIED TOMATO DRESSING

Steps:

• Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.
• Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.
• Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.
• Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS

Steps:

• Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
• Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

SARDINES WITH SUN-DRIED TOMATO AND CAPERS

Steps:

• Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS

Steps:

• Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
• Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
• Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.

GRIDDLED SARDINES WITH TOMATO AND CAPER SAUCE

Steps:

• For the tomato and caper sauce, heat the olive oil in a small pan, add all the remaining sauce ingredients and cook over a gentle heat for five minutes, or until the tomatoes have softened slightly.
• For the sardines, rub the sardines with oil. Heat a griddle pan until smoking hot and griddle the sardines for 1-2 minutes on each side, or until cooked through.
• To serve, place the toasted bread onto a serving plate, top with the griddled sardines and pour over the tomato and caper sauce.

SARDINES WITH SUN-DRIED TOMATO AND CAPERS

Steps:

• Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.