cloves garlic, 3 heads fresh dill or 1 tablespoon dill
In the bowl of a food processor or blender, combine all the ingredients.
Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to 1 week.
Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.
bowl. Many Vietnamese Chicken recipes usually require a short time
ritters are best served hot with a squeeze of fresh lemon juice
ith a fork until the sardine mixture is a smooth consistency
rior to frying.
125 best biscuit mix recipes.
ritters are best served hot with a squeeze of fresh lemon juice
ou will be cooking your Sardine curry.
Add the required
For sardine spread, combine sardines, mayonnaise, sour cream, chili, parsley, capers, lemon zest and 1/2 clove garlic.
Preheat broiler. Mix remaining garlic with oil then brush cut side of baguette. Broil for 1-2 mins, or until lightly toasted. Top with cheese and broil for 1-2 mins, until cheese is melted and golden brown. Slice and serve with sardine spread.
Cook pasta according to package instructions. Drain then rinse under cold water.
Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.
Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.
Cook the noodles in boiling salted water according to the package instructions. Drain and rinse with cold water.
Soak the rice paper in cold water for 30 seconds, then lay on a damp towel. Top each with a sardine and 1/8 of the noodles, carrots, beansprouts and mint, then roll, tucking in the ends. Roll each in a lettuce leaf and tie with kitchen twine. Serve with the fish sauce.
Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
Add the rest of the ingredients and blend well.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
Bread, Water Crackers.
irgin olive oil.
Add sardine and red pepper flakes to
ver top. Drizzle with reserved sardine oil. Bake for 20-25
ushrooms, 1 1/2 teaspoons fresh oregano, and 1/4 teaspoon
Get the pasta cooking.
In another pan gently fry the chopped onion in the oil from the sardine tin - soften but don't let the onion colour.
Squish the anchovies into the pan.
Add the garlic, capers, chillis and tomatoes - stir.
Cook gently while your spaghetti finishes cooking.
Just as the spaghetti is ready, stir half a cup or so of the pasta water into the sauce, gently stir in the sardines and the parsley to warm the sardines through.
Drain the pasta and stir together.
Resist the urge to serve cheese over this.
br>Fold in the fennel-sardine mixture.
Toss in the
ver top. Drizzle with reserved sardine oil and bake for 30
Heat oil in skillet.
Toss sardines in flour.
Place in pan and cook until golden brown and cooked through.
Remove from pan, drain, and sprinkle with salt.
Serve with lemon wedges.