I’m not going to lie; tinned sardines was not a theme I was tapping my fork in anticipation over. However, once the submissions started flooding in, I realised my long-held suspicion of them was misplaced.
With the festive season upon us, it’s always good to have a simple, nourishing snack up your sleeve, and Laura Hobson’s sardine bruschetta is both speedy and smart. For something with a little more kick, try SriDevi123’s fishy Mumbai chutney. It’s warming, spicy and so delicious that I’ve already made it twice. Ben Boorman’s perfectly balanced sardine hash is far more elegant than its name suggests; an ideal midweek lunch or dinner. Sardine paste from Carolina Stupino looks and tastes far superior to its shop-bought counterparts, while Roxanne12345’s sardine pasta with chilli and lemon is going firmly in the bank of ideas for solo sofa suppers.
But our winning recipe this week was show-off but simple, and made almost entirely out of fridge and cupboard basics. MizPepperpot’s sardine croquetas are the perfect addition to any table of tapas. Perfect washed down with a glass of sherry.
The winning recipe: sardine croquetas
A lovely man introduced me to croquetas a few years ago, and I’ve been hooked ever since (to the dish, not the man).
MizPepperpot, via GuardianWitness
Makes about 10
120g tin sardines in oil, drained (oil reserved) and any skin and bones removed
30g unsalted butter
2 spring onions, finely chopped
30g plain flour
250ml hot whole milk
A good pinch of ground nutmeg
Salt and black pepper
20g parmesan/other hard cheese, grated
100g breadcrumbs
1 egg, beaten
Vegetable oil, for frying
1 Heat the oil from the sardines and butter in a saucepan and gently fry the spring onion until soft. Remove the pan from the heat; stir in the flour. Return the pan to a gentle heat and continue cooking for 2 minutes, stirring frequently.
2 Add the hot milk gradually to the pan, stirring as you go, to achieve a thick sauce. Season with nutmeg, salt and black pepper. Keep cooking for around 10 minutes.
3 Flake the sardines into the sauce, stir, and set aside to cool. Cover with clingfilm on top of the sauce to stop a skin forming.
4 Mix the hard cheese/parmesan with the breadcrumbs, then put the egg and the breadcrumb mix in separate bowls. Shape the cooled sardine mix into cylindrical shapes and dip first in the egg, then in the breadcrumb mix.
5 Heat enough oil to deep-fry the croquetas to around 180C/350F, or when a breadcrumb sizzles and turns golden in about 30 seconds. Fry the croquetas in batches until golden: about 2 minutes. Drain on kitchen paper. Serve immediately.
Sardine hash
To some this may be mush, but to me it’s a staple meal. This can be served with or without buttered granary bread, depending on your starch requirements.
Ben Boorman, Hackney, London
Serves 2
1 onion, diced
Oil for frying
1 garlic clove, finely chopped
2 tomatoes, deseeded and chopped
120g tin sardines
400g tin cannellini beans
1 red chilli, finely chopped
A bunch of parsley, roughly chopped
1 tbsp capers
A squeeze of lemon juice
Salt and black pepper
Extra virgin olive oil, to serve
1 Soften the onion in a frying pan over a medium heat with a little oil. When nearly done, add the garlic. Cook for a minute. Add the tomato; continue to cook until soft and beginning to break down.
2 Add the sardines: break these down with a wooden spoon as they heat up, and then add the beans. Season. Once all is heated through, stir in the chilli, parsley and capers and squeeze the lemon juice over. Loosen a little with some good extra virgin olive oil.
Spicy sardine, mascarpone, caper and lemon bruschetta
My home is always open to unexpected guests – sardines, a loaf of fresh bread and my Arizona garden are all I need to whip up a little snack for unexpected company.
Laura Hobson, via GuardianWitness
Serves 4-6 as a canape or snack
½ garlic clove, crushed
2 tbsp butter, melted
½ baguette, sliced, toasted
120g can sardines in spicy tomato sauce
100g mascarpone
2 tbsp capers
1 tomato, thinly sliced
Strips of lemon zest, to serve
Mint leaves, to serve
Salt and ground black pepper
1 Mix the butter with the garlic and drizzle it over the toasted baguette.
2 Warm the sardines gently under a grill or in a pan until warmed through.
3 Spread the mascarpone on the bread, carefully slice the sardines in half lengthways, then place on top. Dress with the capers, a slice of tomato, lemon zest and mint, then serve.
Pasta with sardines, chilli and lemon
This is based on a Delia recipe with some tweaks.
Roxanne12345, via GuardianWitness
Serves 1
120g tin sardines in oil
1 garlic clove, minced
½ chilli, finely chopped
1 tbsp tomato puree
100g spaghetti, cooked al dente
Ground black pepper
A squeeze of lemon juice
Basil leaves
1 Open the sardines then drizzle some of the oil into pan. When it is heated, add loads of garlic and chilli, then cook for a couple of minutes, until fragrant.
2 Add the tomato puree, cook through, then add the sardines to warm.
3 Add the cooked spaghetti, mix well, then season with black pepper and lemon juice.
4 Put into a bowl and top with basil leaves. If you think it needs it, add a little of the remaining olive oil just before eating.
Mumbai sardine chutney
This recipe combines two popular foods in Mumbai: seafood and mangoes.
Sridevi123, via GuardianWitness
Serves 1-2
120g sardines, drained
½ tbsp olive oil
½ onion, chopped
½ green pepper, diced
1 tsp garam masala
1 tsp chilli flakes
½ tsp turmeric
1 bay leaf
1 tbsp mango chutney
A small handful of coriander, roughly chopped
1 Mash the sardines in a bowl using a fork, then set it aside.
2 Place a frying pan over a medium heat and add the oil. Add the onion and green pepper, frying until softened, then add the garam masala, chilli flakes, turmeric and bay leaf. Fry these spices for 10 seconds. Spoon in the sardines and mix well.
3 Finally stir in the mango chutney, then sprinkle over some fresh coriander. Serve this Mumbai sardine chutney over a warm chapatti.
Sardine paste
This moreish sardines paste is a variation from the traditional one made with anchovies. It works really well as a simple and quick lunch.
Carolina Supino, Stoke Newington, London
Serves 2-4
120g tin sardines in tomato sauce (or a any other tinned sardines will do)
1 large garlic clove
A small bunch fresh parsley
20g raw walnuts
20g raw almonds
A glug (about 2 tbsp) of chilli oil (or one small chilli, thinly sliced, followed by 2 tbsp extra virgin olive oil)
Celery sticks, to serve
Rye bread, to serve
1 Put all the ingredients in a food processor or in a mortar and blend to a rough paste.
2 Scoop it up with some celery and spread it on freshly toasted rye bread, with a simple tomato salad on the side, if you like.
