February 24, 2022
Sardines on toast with sweet onion and pine nut tarator
Sardines on toast with sweet onion and pine nut tarator recipe
INGREDIENTS
- 2 thin slices sourdough bread
- For brushing: extra-virgin olive oil
- 4 fresh sardines, filleted and trimmed
- 1 tbsp olive oil
- Squeeze of: lemon juice
- To serve: 1 pickled garlic clove, finely sliced
- To serve: dill fronds
Sweet onion
- 1 Spanish onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1 tsp raisins, soaked for 5 minutes in warm water and halved
Pine nut tarator
- 2 tbsp pine nuts
- ¼ garlic clove
- 1 tsp lemon juice
- 1 tsp red wine vinegar
- 1 tsp flat-leaf parsley, chopped
- Pinch of sumac
- 1 tbsp extra-virgin olive oil
METHOD
- To make the sweet onion, place onion, olive oil and a pinch of salt in a saucepan and cook over low heat for about 5 minutes, stirring regularly. The onion should start to wilt and soften somewhat, but still maintain a subtle bite or crunch. Transfer to a stainless-steel bowl, stir in vinegar and cover with plastic wrap. Cool to room temperature, then stir in raisins and set aside.
- For the pine nut tarator, preheat oven to 180C. Spread pine nuts on an oven tray and roast for a few minutes until golden. Allow to cool, then transfer to a chopping board and chop roughly. Using a mortar and pestle, crush garlic with a pinch of salt. Add lemon juice and red wine vinegar, then let garlic “cook” for 5 minutes in the acid before adding chopped pine nuts, parsley, sumac and extra-virgin olive oil. Stir well to incorporate, then set aside.
- Preheat a barbecue or char-grill pan. Cut slices of bread into fingers roughly the same width as a sardine fillet. Grill bread on both sides, then brush with a little extra-virgin olive oil and set aside.
- Meanwhile, season skin-side of sardine fillets with salt and freshly ground black pepper. Heat a non-stick frying pan over low heat, add olive oil and gently fry fillets, skin-side down, for about 1 minute until just cooked through. Remove fillets from pan and season with a squeeze of lemon juice.
- Place a tablespoon of sweet onion on each toast finger and spread it right to the edges. Top with a sardine fillet, skin-side up, followed by a generous teaspoon of pine nut tarator. Scatter with pickled garlic slices and dill and eat immediately.
Ingredients ¼ cup sesame oil, divided 2 large eggs, lightly beaten 3 cups riced cauliflower (see Tip) 1 pound large shrimp (31-35 count), peeled and deveined 3 cups broccoli florets 1 medium red bell pepper, thinly sliced (about 1 cup) 3 cloves garlic, sliced 3 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons water 1 tablespoon rice vinegar ½ teaspoon ground pepper Instructions Step 1 Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces. Step 2 Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate. Step 3 Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower. Step 4 Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp. Step 5 Season well with salt, pepper, and any optional spices. Nutrition and Cooking Times Prep time: 10 minutes | Cook time: 25minutes Serves: 4 Nutrient Value (per serving): Calories: 309cal | Protein: 30g | Fat: 17g | Carbohydrates: 10g |
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