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It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Already a member? Remove the dish and let it sit for five minutes the eggs keep on cooking even out of the oven. Set out with toast and hot sauce. Makes 4 servings. In a food processor, combine the smoked sardines, cottage cheese, Greek yogurt, and lemon juice.
Blend until just smooth and season to taste with salt and freshly ground pepper. Serve on bread or crackers dusted with cayenne pepper. Makes enough for 6.
These sardine fritters are perfect for a dinner with friends. Serve them with a Sriracha -soy sauce inspired by chef Stuart Brioza. To make the sauce, whisk the Sriracha, soy sauce, and fresh lime juice together in a small bowl.
To make the fritters, mix together the sardines, eggs, garlic, parsley, breadcrumbs, and parmesan cheese in a large bowl. Heat about an inch of vegetable oil in a large saucepan till it spits when you put a test crumb in. Make small balls approximately 1 inch in diameter of the sardine mixture and fry for three to four minutes until golden brown, turning them occasionally with tongs. Place the fritters on a plate with a kitchen towel underneath to absorb the oil.
To serve, place in the lettuce leaves with the Sriracha-soy sauce drizzled on top and a squeeze of fresh lemon juice. Serves 4. Roll out the pizza dough on a flour-dusted baking tray and brush on a thin layer of sauce.
On top, place a large handful of arugula, the sliced onions and peppers, the garlic, and the halved sardines. Bake for 10 to 12 minutes. Remove from the oven and liberally apply crushed red pepper flakes.
Put them out for your next cocktail party. Toss together the chopped sardines, peanuts, unpeeled garlic cloves, peanut oil, and crushed arbol chiles until nuts are evenly coated. Spread out on a baking sheet in a single layer and roast, shaking and stirring the pan halfway through, until the nuts are toasted and beginning to crack open, about 25 minutes.
Remove from the oven and transfer to a large, heatproof bowl. Toss with the lime zest, kosher salt, and sugar and serve. Makes 10 to 15 servings as a snack. Serve them with aperitifs or cocktails.
Heat a tablespoon of olive oil in a small saucepan. Add the onion and garlic and cook over low heat for five minutes, stirring until softened. Stir in the capers, anchovies, and sardines. Roll out the thawed puff pastry and cut it into 16 little squares. Brush egg wash on each square and place a tablespoon of the sardine mixture in the middle of each square.
These budget-friendly fish cakes, developed by Chris Rochelle, stand in nicely as a light lunch or dinner when served with a salad. If you instantly turn your nose up at canned sardines, listen up: You really oughta give them a chance. Even more importantly? The biggest question you probably have, though, is what to do with them. There are really countless ways to turn canned sardines into a fuss-free meal. Here are 8 recipes to get you started.
Take canned sardines, add a touch of mayo, scallions, capers, celery, and herbs, plus a squeeze of lemon and you have a fresh and healthy take on the classic tuna salad. If you like tuna salad, this is a good way to ease into the world of canned sardines. Or dinner!
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