Above: Yummy Seaside Toasted Cheese Melt. At right: What's for dinner? Fire and Spice Sardines - Photos courtesy of Brunswick Sardines Need more reasons to dig into a can of sardines? They are cheap, prices run from about $25 to $34 per can. They are great right out of the can and are versatile enough to make a delicious quick meal. You can add sardines to many of your current recipes, but here are some suggestions.
Seaside Toasted Cheese Melt
1 can sardines in spring water, drained
4 slices bread, white or whole wheat
4 slices processed cheddar cheese
4 slices bacon, cut into pieces and
partially cooked or prepared bacon bits
METHOD
1. Place bread slices on baking sheet and broil in oven until browned. Remove bread from oven and turn slices over.
2. Top each slice with cheese, sardines (flaked with a fork) and bacon pieces.
3. Return to oven and broil until toppings are hot and cheese is melted.
Makes 4 servings.
Total preparation time: 15 minutes
For added flavour, try sardine in mustard sauce, in tomato sauce, mustard sauce, or hot Tabasco peppers.
Broiled Fingers
2 cans sardines in Soya oil
8 slices dark brown bread, cut into 1"
fingers and buttered on both sides
Choice of hot mustard, dried dill;
hot pepper sauce, thyme; Parmesan
cheese, Salsa
1/2 cup Monterey Jack or
Cheddar cheese, grated
METHOD
1. Flake sardines with a fork and spread on each brown bread finger. Add condiment(s) of choice. Top with grated cheese. Place on baking sheet and broil or bake at 425 degrees F for 8 to 10 minutes or until cheese is melted. Makes 40 pieces or about 8 appetiser servings.
Preparation time: 20 minutes
For added flavour try sardines with hot Tabasco peppers, in spring water or in mustard sauce
Herb and Garlic
Sardine Spread
1 can sardines in spring
water, drained
1/2 cup butter or
margarine, softened
4 to 6 cloves fresh
garlic, minced
1 tbsp. paprika
1 tbsp. parsley
1 tsp. dried oregano
METHOD
Mix all ingredients, except parsley and oregano, by hand or with food processor. Stir in parsley and oregano. Store in refrigerator. Makes about 12 servings as a spread.
Preparation time: 5 minutes.
Can be used as a spread for making garlic toast -- broil one side of crusty bread; turn and cover other side with Herb and Garlic Sardine Spread; return to broiler until lightly browned. Serve.
For added flavour, try sardines with hot Tabasco peppers, or fish fillets.
Alternate Serving Suggestion: Can be used as a pasta topping -- stir Herb and Garlic Sardine Spread into hot, cooked pasta, top with Parmesan cheese and serve.
Fire and Spice Sardines
3 cans sardines in jerk
or tomato sauce
2 cups dry peas/beans --
any type (red or gungo peas,
black-eyed peas)
8 cups water or water
plus coconut milk
2 tbsps. onion, chopped
1 tsp. black pepper
1 tsp. dried thyme
1/2 lb. bacon or salt
pork, chopped
1 cup onion, chopped
1 large sweet green pepper,
in chunks
6 cloves garlic, minced
2 1/4 cups chicken stock
or water plus bouillon cube
2 tbsps. dried oregano
1 tbsp. parsley flakes
1 tsp. salt
1 tsp. ground allspice
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 cup converted rice
METHOD
1. Wash peas or beans. In large saucepan, add beans, water/coconut milk, onion, black pepper and thyme. Bring to a boil. Simmer, covered, for about 1 1/2 hours until beans are almost tender; add water as needed. Drain and set aside.
2. In large saucepan, sauté bacon or salt pork until starting to crisp. Add onion, green pepper and garlic; cook 5 minutes.
3. Stir in cooked beans, chicken stock, seasonings and rice. Heat to simmer, cover, reduce heat and continue cooking for 5 minutes.
4. Add sardines and sauce, stirring to mix through the rice and beans. Cover, turn off heat and let stand for 5 minutes. Serve.
Makes 9 servings.
Preparation time: 2 1/2 hours.
- Recipes courtesy of Brunswick Sardines
