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Blog posts tagged with 'recipe'

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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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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