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Spanish sardines on toast

Spanish Sardines Toasts

 

Enjoy the taste of the Med with this fresh, wholesome supper using an oily fish that's packed with omega-3 and a good, cheap storecupboard staple

 

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 1 lemon, zest and juice
  • 2 x 106g cans sardines in oil, drained
  • 4 slices of brown bread half small bunch parsley, chopped

Method

  1. Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
  2. Add the sardines and heat through for a few mins until warm.
  3. Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.
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Spaghetti with sprats

Spaghetti with sardines

PREP: 5 MINS 
COOK: 15 MINS
 
SERVES 4
 
This storecupboard supper is super quick and super healthy to boot
 

Ingredients

  • 400g spaghetti
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • pinch chilli flakes
  • 227g can chopped tomato
  • 1 x 175g cans sprats in tomato sauce
  • 100g pitted black olives, roughly chopped
  • 1 tbsp capers, drained
  • small handful parsley, chopped

 

Method


1. 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 sprats, 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.

2. 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.

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Green boats

Smoky vedges

 

Ingredients 

16-24 portions 

1-2 cans Riga Gold Brisling sardines in oil with chilli pepper 
Pepper 
8 celery stalks 
8 oz light or reduced-fat cream cheese, room temperature 
1/2 cup sweet red bell pepper, diced 
Dash Worcestershire sauce 



In a small mixing bowl, combine cream cheese, bell pepper, Worcestershire sauce 

Add enough of the reserved sardine oil to get the mixture to a spreadable consistency. 
Stuff celery stalks with the mixture, slice each stalk into sections, top with the sardine. 
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Deviled egg

Sardine in egg

 

Ingredients 

24 portions 

1 can RIGA GOLD smoked sardines, broken into small chunks 
1 dozen eggs 
1/2 cup light mayonnaise 
2 tsp Dijon-style mustard 
2 tsp sherry or other mild vinegar 
2 fresh scallions sliced, including whites 
1/4 tsp salt 
                

Place eggs in single layer in saucepan and cover with at least one inch of cold water. 
Place saucepan over high heat until just boiling. Turn heat to low, cover, and cook for one minute. 
Remove pan from heat and allow to sit off heat, covered, for 13 minutes. 
Drain water and rinse eggs in cold water for one minute to end cooking. 
Crack and peel eggs under cold running water. Pat dry with paper towels. 
Slice in half lengthwise with sharp knife and place on serving platter. 
Remove yolks to a medium mixing bowl and mash with a fork or pass through a coarse strainer. 
Add remaining ingredients and mix until desired texture is achieved. 
Spoon into a plastic zip-lock bag and cut off 1” corner. Pipe yolk mixture into halved egg whites. 
Garnish with scallions or parsley. 
Refrigerate if not serving immediately. 
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Sardine and Avocado Toast

Sardine and Avocado toast

 

Serves: 2 servings 

Ingredients 
4 slices toasted bread 
1 ripe avocado 
1 can brisling sardines (Riga gold brisling sardines in oil with chilli) 
½ lemon, zested and juiced 
pinch of chopped cilantro or parsley 
salt, black pepper, to taste 

Instructions 
In a small bowl, combine oil from the canned sardines, lemon juice and zest, salt, pepper. Then gently toss the sardines in the marinade. 
Mash the avocado and spread it on the toasted bread slices. 
Top with the sardines, a drizzle of the marinade, and cilantro. 

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The Brown Sardine

The Brown Sardine

Avocado toast pales in comparison to our version.

Arrange avocado slices, 1 can of sardines, and sliced jalapeño on a piece of dark rye bread. Squeeze lime on top. Serves 2.

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Sardine-Dill Fish Cake

Sardine-Dill Fish Cake

These budget-friendly fish cakes stand in nicely as a light lunch or dinner when served with a salad:

Coarsely chop and boil two medium potatoes until tender. Drain and mash the potatoes. Add two cans of drained and chopped sardines, one cup of chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons of flour, two crushed garlic cloves, two tablespoons of grated lemon peel, and one cup of panko breadcrumbs. 

Season with salt and pepper, then mix in one beaten egg. Shape the mixture into 6 (3-inch) cakes. Coat with panko breadcrumbs. 

In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they’re golden brown and crispy. Makes 6 cakes.

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Sardine Squares

Sardine Squares

Yet another reason to keep puff pastry around: so that you can throw together Sardine flatbreads in under 30 minutes. Serve them with aperitifs or cocktails:

Preheat the oven to 200°C. Thaw one eight-ounce sheet of puff pastry. Heat a tablespoon of olive oil in a small saucepan. Add half a finely diced onion and a crushed garlic clove and cook over low heat for five minutes, stirring until softened. Stir in three tablespoons of tomato purée, cook for a few minutes more, then remove from heat. 

Stir in one tablespoon of capers, three anchovies, and two chopped sardines. Roll out the thawed puff pastry and cut it into 16 little squares. Brush egg wash on each square. Place a tablespoon of the sardine mixture in the middle of each square and bake for 15 minutes. 

Garnish with quartered black olives. Makes 16 squares.

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Special Cake (Bird-cherry flower)

1 pack of Bird-cherry flower

1 glass of sugar

2 eggs

1 glass of sour cream

1 glass of flour

½ glass of raisins or nuts

1 tbl spoon of baking powder

For cream:

1.5 glass of sour cream

¾ glass of sugar

some vanilla

For glazing: mix 1 tbl spoon of milk, 3 tbl spoon of caster sugar, 2 tbl spoon of cocoa, 50 g butter, cook & mix under slow tempeture until thick mass.

Mix & desolve sugar with eggs, add sour cream, baking powder, Bird-cherry flower, nuts or raisins. Thoroughly mix the dough & split into 2 parts. Put a dough in baking tray and bake until cooked though on 180C. Add cream to each layer of a dough. On top add glazing & put it into fridge for 2-3 hours.

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Herring fillets with crispy baked potatoes

600 g herring fillets matias

0.5 ml milk

1 kg potatoes

2 small onions

2 eggs

50 ml olive oil

5o g sour cream

herbs and spices

For dressing:

2 eggs

150 g butter

1 small onion

half of lemon

 

To prepare herring fillets you will need to cut herring and place it into milk and water for 10-12 hours.

To start with cut potatoes thinly. Chop onion and fry it on pan with oil. Prepare oven dish and place potatoes then layer of herring. Add whisked eggs on each layer then add herbs and spices. On top add onion and whisked eggs.

Bake it for 25-30 min in oven on 180C

To prepare a dressing boil eggs. Fry onions with lemon juice, cut the eggs and mix it together.

Add dressing to herring & potatoes before serving. Enjoy.

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