Sardines & Asparagus:: Weirdly Wonderful

This wonderful dish was made for someone Quite special whom had repeatedly asked (OK, nagged) for Sardines…

Being a novice Sardine connoisseur we decided on tins with tomato sauce. I’m not a great fan of tins of many things but these I  can do.

Sardines in Tomato Sauce with a splash of fresh veg color served with a side pasta.

Sardines:

I make a sauce first then add the Sardines just before serving so they literally warm through. This way they are more stable in staying in one piece for serving.

In a pan (wide bottom with high sides – gets quite saucy)  I simmer finely chopped;

  • Garlic
  • Onions
  • Chilli
  • Red, Green and any other color pepper
  • Olive Oil – Portuguese style!
  • Basil, Oregano, Thyme – a pinch of each

Simmer gently for about 5 mins until the onion is tender: separate half into another small pan. Then to the original pan add:

  • Paprika
  • Cayenne Pepper

to taste. Salt (Himalayan) and Finely Ground Mixed Pepper goes without saying.

Once the Onion mix has simmered nicely add a tin (for two people) of peeled chopped tomatoes or plum tomatoes (these are my favorite).

Add a dollop of Vinegar (Apple Cider is Good), Tablespoon of Honey and a splash of Lemon Juice. Parsley is also a great add here along with finely chopped celery. Stirring to blend all the ingredients and ensure the tomato fully gathers all the flavours. Simmer gently until all the flavours are combined – about 10 mins.

5 Mins before serving empty the tin of Sardines into the pan – gently so they don’t break. Cover completely with the tomato sauce (cover if you have a lid), turn down to lowest setting. After 5 mins switch off, plate up and serve…

IMG_20150916_190646We paired this with Baby Marrow, Fresh Asparagus and Baby Tomatoes which are lastly simmered gently in the onion mixture separated earlier.

Cook the pasta at the same time. I served the pasta and sardines in a small bowl as we wanted to keep the starch to a minimum with the veg on the side it turned out to be quite a sophisticated little dish which we repeated frequently in variations after that.

 

 

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