Sardine

Week 36: Potatoes, Beans, Sardines

So the weather turned hot and within four seconds of it hitting 20 my lover said I should make a salad.  Neither of us are particular fans of lettuce, so I delved into the books and found Hugh Fearnley-Whittingstall’s take on a Tuna Nicoise.

To lob a refreshing salad at four diners you will need: 500g new or salad potatoes (I used Charlottes), 200g French Beans, 120g tin sardine fillets in olive oil, lemon juice (from a lemon), extra virgin olive oil, stoned black peppers, and a hard boiled egg.

If you want you can use locally caught Cornish pilchards (or tinned ones) instead of sardines, and little gem hearts instead of french beans… and the olives and eggs are optional too.

Cut the potatoes into chunks and boil in salted water for 6-10 minutes.  Cut the beans in half and put them in with the potatoes for the last 3-5 minutes so that there’s still a bit of bite in them.  Drain the beans and potatoes and leave them to cool to room temperature.  If you’re adding eggs boil them at the same time as the potatoes.

potatoesbeans1

Tip the sardines in their oil into a bowl, add a pinch of salt, crack some pepper, and squeeze some lemon juice in and mash it all up into a rough puree.

potatoesbeans3

Tip the potatoes and beans into the bowl and toss it round so everything’s coated in the fishy oil, and then throw in the hard boiled eggs and olives.  Serve with some salad or maybe some bread (like we did, because I forgot to buy salad)

potatoesbeans4

This was delicious.  The sardines were much tarter than the usual tuna making the it much more refreshing than a usual tuna nicoise, it was brilliant as a meal in its own right, and I imagine it would be great to have at a barbeque too.

Yum!

 

Hugh’s Three Good Things on a Plate by Hugh Fearnley-Whittingstall (Bloomsbury 2012, ISBN 9781408828588)

three good things on a plate

Week 9: Linguine with Sardines, Anchovies and Parsley

Don’t laugh:  My Lover is scared of fish.  No, really.

As a result, I have never cooked a piece of fish that wasn’t either: covered in batter or breadcrumbs, and shaped like a finger.

He’ll eat fish, but it can’t look like fish – i.e. it shouldn’t really have bones, can’t have skin and mustn’t have a head… which sort of narrows it down.

I found this recipe in the Cupboard Love book, I think the bit that attracted me was that the fish gets cut up really small, and then mashed… No way that bad boy’s going to look like a fish.

To feed two people you will need: 200g Linguine or Spaghetti, 1 garlic clove, 3 anchovy fillets, half a teaspoon of crushed chilli (I use chilli flakes – it might be the same), the juice of half a lemon, 2 tbs extra virgin olive oil, 1 tin of sardines in olive oil, salt and pepper, parsley to finish (I did this once, then never again – its messy)

Step one, finely chop the garlic clove and the anchovy fillets – you don’t have to de-bone the fillets because they’ll dissolve in the lemon juice, but I get the ones that poke out.  Once chopped put them in a bowl with the chilli, lemon juice and olive oil, and leave it for about half an hour.

After about twenty minutes boil your pasta water and drain the sardines.  Cook the pasta as directed on the packet, as soon as the pasta is in the pan put the sardines in the bowl and mush it up with a fork.  It should now look slightly like cat food:

Yum.  Drain the pasta, then stir the ‘sauce’ in with the pasta in the pan, season with salt and pepper, and serve with.

sardines linguine

It was really easy to make, and it’s very, very tasty.  I’d never had sardines or anchovy before, so I wasn’t totally sure what to expect – but I’m really glad I took the dive and gave it a go.

It takes about five minutes to cut everything up – and then about half an hour to infuse, with the pasta cooking  in 10 minutes . A perfect  dinner for after work.  I’ve made it two more times and not made any alterations to the recipe.

Try it tonight!

Cupboard Love by Tom Norrington-Davies (Hodder & Stoughton 2005 ISBN 0 340 83525 5)