6 Creative Recipes Using 1 Can of Sardines ! (Part 1)

6 Creative Recipes Using 1 Can of Sardines ! (Part 1)


When you do it like this it means you’re french. When you do it like this it means you’re english, okay? When you’ll do it like this means like you’re a bastard Yes! Okay, so this is Alex listen I wanted to make a video about fresh food, but the thing is I don’t have any fridge yet So the only thing I could find Is this: a can of sardines. So, I believe you cannot do any proper recipe with just a can of sardines, right? Wrong-wrong-wrong-wrong 6 Mind-blowing dishes now So true story before making this video. The only dish I could have think of when it comes to kind of Sardine would have been just Sardines on a plate with a hunk of bread on the side. It’s not that it’s not good… It’s just a bit repetitive. That was before because now I know that you can do so much more with just a can of sardines. And I’m gonna share -oops- and I intend to share all my recipes and all my discoveries with you guys That’s the main purpose of this video otherwise. There’s no point. “Hey guys, I’m making a video, but I’m not gonna share anything.” So first off, you need to know five things about sardines. They are cheap and yes, I realize that having this as my first point makes me look a bit tight Second, you can keep those out of the fridge for about, you know an approximate period of… Forever. Everything inside is cooked. Which I’m sure you will agree is safer considering the previous point. For the texture of the fish, the flesh itself is very fragile So you gotta take extra care when you deal with them. And five, it’s on the fatty side. I mean sardine is an oily fish. Which is preserved in all so oil. Oil in oil it’s not like a double negative It doesn’t work this way. That’s it for the theoretical stuff So now to the practical stuff: the recipes Easy a bit less shorter or longer Italian, Indian, French, I believe there is one recipes for each and every one of you Marinated Sardines This is my take on a french classic called fish in escabèche sauce. I know “escabèche” sounds fancy But it’s just about hot marination Garlic. A blood orange (a regular orange works fine). Parsley. Onions. Carrots. Celery. And a blend of spices. If you want to know your spices, watch my series called Mundus Aromaticus and start building a solid and useful spice rack Here I’ve got cloves, coriander seeds, cardamom, star anise, cinnamon, black peppercorns, pink peppercorns Place a saucepan over medium heat Drop in a third of a cup of vinegar. To bring more flavors in I’m adding some pickling juice Does it look weird? Pickling juice is just the most precious gem for lazy and smart cooks. It has perfect ratios of salt and acid Squeeze the orange juice in for tang and sweetness and grate the skin Next drop everything in saucepan except for garlic and parsley You need to cook and infuse all those flavors for about 8-10 minutes just to get rid of the first acidic kick In the meantime take a can of sardines place them in a dish. Those were preserved in olive oil so I’m using that liquid as well Add a few bits of garlic cloves and some parsley Gently [pour] over the hot marination and let that sit in the fridge overnight enjoy those cold on a garlicky toast Tangy, intense, crispy, spicy, and so fresh. This is definitely my kind of recipe Right guys, I’m editing this video right now, but I reckon it’s time for a quick studio update So this very quick studio update is gonna be all about wins and fails Soap dispenser on the wall: Fail. Workshop boxes to organize all the video gear: Win. Fluorescent tape on the edges of my shelves: Fail. Temperature control electric kettle: Win. Guys, that’s it for the quick studio tour. Back to the sardines. Glazed and smoked Sardines. This one is inspired by a Japanese dish called Unagi Don. So classically, it would be eel fish glazed with sweet soy, sake, and mirin sauce, and broiled over a charcoal grill So if I may, there are a few challenges in this recipe because I’ve got no sake, no mirin, no charcoal grill, and no eel Maybe we change recipe? No! We don’t change recipes! Now, you just build on something in a saucepan over medium-low heat Drop in half a cup of water half a cup of vinegar 1/2 a cup of Molasses, or a full cup of dark sugar And a cup of soy sauce I don’t have a charcoal grill so to get the same barbecue effect, simply add a couple tablespoons of smoked Paprika in the Saucepan and cook that for 10 minutes on low heat To get a silky and shiny finish, add a teaspoon of corn or potato starch diluted in a bit of water Now open a can of sardines So those are not preserved in oil, just water because I felt otherwise the whole dish would be too heavy. Thoroughly Coat each filet in the sweet and sticky sauce and then place it on top of warm and fluffy white rice Add a few spring onions, sprinkle some sesame seeds, and Voilà! Sticky Smokey caramelized and the tang from the sauce cuts through the fattiness of the fish Sardines and Fennel pasta, it’s a dish that is Directly inspired by a dish I had in the very south of italy in Sicily. It was called Pasta Con Le Sarde. Italian viewers, discretion is advised. This is not exactly pasta con le sarde. You know you guys tend to be a bit picky when it comes to Italian food? Pre cook a handful of pasta. The best would be bucatini but spaghetti is great too. Stop like two minutes before fully cooked strain, but keep some water for later Now we chop an onion Garlic clove and some parsley. Trim off the tiny tender leaves from the fennel, and chop them up roughly Now chop up the fennel finely into strips Rehydrate a handful of raisin by soaking them in boiling hot water Place a pan over medium heat. Add a drizzle of olive oil. Drop the onion the garlic, the raisins. To give it a nice color just use a Saffron if you’ve got some and you’re wealthy. Or just you know tomato paste if you’re let’s say, you know more casual (broke!) Add fennel strips, mix that up. Add cashews or any nuts you have. Now pour in some leftover water from your pasta. Close the lid and [cook] that for ten minutes on low heat Then add your pasta, but do not overcrowd it Open a can of sardines and add them in chunks Sprinkle with Fennel tops, Parsley, breadcrumbs, and lemon zest Finally a nice squeeze of lemon Everything works great in this dish and not only because it’s Italian Sardines and Pasta bring some richness Lemon Parsley and Fennel take care of the freshness you also got some good crunch from the cashews and the breadcrumbs Humble and Flavorful. That could be a definition of Italian cuisine So guys that’s it for part 1 in the next part I will show you three more recipes that you can rustle up with just a can of sardines. Truth be told, my favorite dish is in the second video of course it is So now people, it’s your turn I want to know which dish you cook with just a can of sardines Bye-bye, take care, salut!

100 thoughts on “6 Creative Recipes Using 1 Can of Sardines ! (Part 1)

  1. Haha… Just came after my dinner, had 5 shallow fried sardines. Sardine coated with red chilli powder,little bit of masala, black pepper powder, fennel seeds, curry leaves and fried in coconut oil 😍😍😍 only South indians could understand that feel😄😄

  2. Wow I am incredibly surprised. One of the common dishes in the Philippines is Ecabeche, Fish in sauce. Never knew it was from the French.

  3. No blue fridge theory, no glasses, the place in ruins, BUT HE STILL MADE IT WORK! Oh man it was sooo truly punk back then…

  4. They are like eating a dead snake. They smell like a dead mouse and served with their internals including feces intact. Give me a break dude with this disgusting thing

  5. Another good way to eat sardines is in a sandwich with peanut butter, onions, sardines, and mustard. I use the sardines packed in water. I drain off all the water and I let them air dry for ten or fifteen minutes (I drink the sardine water). Then I butter two slices of whole wheat bread with Smucker's creamy peanut butter (I butter the slices fairly heavy with the peanut butter). Then I cut up an onion (cut up small). Then I sprinkle a layer of onions on one of the slices of the bread buttered with the peanut butter. Then I lay the sardines on the other slice of bread that is buttered with the peanut butter. Then I squirt mustard on the sardines (I use French's original mustard, and I apply it generously). Then I put the sandwich together, and using a sharp knife I slice it in half because it's easier to handle (sometimes I cut it up into squares and eat them with a fork).
    This may sound like a strange concoction, but the orientals have been using peanuts and mustard in fish dishes and chicken dishes for thousands of years (e.g. Kun Pao Fish, Kung Pao Chicken, et al). Try it, you'll like it. :O)

  6. I will give you a 5 star review for the 1st. recipe. Voila'. I love my king oscar smoked sardines. I could eat 5 cans in a row easy. thx and bon apetite from an american gourmet

  7. I really want to like sardines & was hoping you could help me. I tried the pasta dish. The combinations were delicious, until I added the sardines. argh

  8. The most entertaining cook I've seen. The best spice a joyful attitude. You could make a plain hard boiled egg delicious. Lol Thanks

  9. My recipe: drink however much alcohol you bought. Drunkenly stumble around for food. Find canned herring. Eat with hotsauce.

  10. Just mash it up and mix with miracle whip and Dijon mustard, and spread on rice cakes. My go to snack on a college budget 😂

  11. Salaam alaikum brother what about the bones in the sardine do they matter or will they dissolve in the heating

  12. Omg! Just discovered this guy. Love the the videos!. He's interesting and charismatic, without being annoying and his recipes are practical and accessible for the general population. Definitely subscribing!

  13. And I threw away the pickling vinegar a couple days ago !? Had an impressin for other uses , not just reusing for new kewcombers !?

  14. Open 2 tins of sardines in tomato sauce, add salt, pepper 1/4 piece of chopped scotch bonnet pepper, clove of garlic crushed, pinch of thyme, teaspoon of tomato paste, tablespoon of tomato ketchup tablespoon of olive oil, use fork and mix till it's like a paste, Toast 2 slices of bread and spread with sardine paste return to grill for few minutes. Serve with grilled slices of tomatoes.

  15. Wow the French can cook anything and make it fit for a king. I got a few cans of sardines and will try these recipes.

  16. Dump, the aluminum pan. Stainless steel or cast iron only. Aluminum is a major cause of Alzheimer's. When you stir that spoon in that pan, tiny specks of aluminium are going in your food.

  17. you said you didn't have a fridge and the first dish you prepared needs to be put in the fridge. I feel dissapointed of your lies.

  18. I've made a Rachel Ray version of Pasta with Sardines but it didn't include fennel, nuts or raisins. Looking forward to trying your version.

  19. A History of Food by Maguelonne Toussaint-Samat

    Page 744 People who really like sardines in oil say they improve with age, like wine, and are delicious after three or four years. They should be kept in a cupboard, and the not the refrigerator, where the oil would solidify and the flesh dry out.

  20. Do you have to clean the sardines? And what is the texture of the skin? I've always been really skittish about trying it.

  21. The point of buying Sardine cans is to save some time from cooking, prepare some quick , easy meal. From this video, what I understood was you need fancy ingredients.

  22. Peanut butter, sardine, onion, and mustard sandwich is a delicacy. Get the sardines in water, drain the water off, butter two slices of bread or toast with Smucker's peanut butter, place the sardines on one slice, sprinkle chopped up onions on the other slice, squirt mustard over the sardines (a lot of mustard), put the sandwich together, slice it up into six squares, and eat them with a tablespoon. The orientals have been making fish dishes with peanuts, mustard, and onions for thousands of years. The Koreans call those recipes 'Kung Pao.'

  23. Bucatini! My fav long pasta. Your take on the raisins is right on! Our Christmas Eve dinner includes bacalao with raisins. Grandpa from the Veneto & Grandma from Molise.

  24. What can you do with Mustard Herring or Sardines), I love them both, but the mustard, other than on bread or alone.

  25. i made the italien dish with the sardines but i made it with hot sardines and it tastes awesome i recommand it, and thankes Alex for this. i love your videos <3

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