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Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
- 1½ pounds plum tomatoes (about 10), halved lengthwise
- ½ teaspoon fenugreek seeds
- ¼ teaspoon black peppercorns
- 4 ¾-inch-thick slices country-style bread
- 3 tablespoons olive oil, divided
- 1 small fennel bulb, quartered lengthwise, very thinly sliced
- 1 tablespoon coarsely chopped dill
- 1 tablespoon coarsely chopped parsley
- 1 tablespoon fresh lemon juice
- 2 4.2-ounce cans oil-packed sardines, drained, pin bones removed
- A spice mill or a mortar and pestle
Preheat oven to 500°. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20–25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about ½ cup tomato purée. Let cool.
Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
Do Ahead: Tomato mayonnaise can be made 5 days ahead. Cover and chill.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
Nutritional ContentCalories (kcal) 690 Fat (g) 54 Saturated Fat (g) 7 Cholesterol (mg) 95 Carbohydrates (g) 31 Dietary Fiber (g) 5 Total Sugars (g) 8 Protein (g) 20 Sodium (mg) 640Reviews Section
Pantry Worthy Tinned Food
Need more convincing? Here are all the reasons why you should give tinned fish a go.
Nothing in the fridge? Sardines have you covered.
Tinned foods have a wonderfully long shelf life, meaning that you can stockpile a bunch of your favorites without worrying that they’ll go bad before you have a chance to use them. On nights when you’re not in the mood to run to the grocery store, sardines are here to save the day: Just toast a few slices of bread, slather them with good mayo or butter, and top them off with a few sardine fillets. A sprinkle of whatever tender herbs you have around—cilantro, parsley, dill, what have you—and you’ve got yourself a surprisingly sophisticated supper.
Need a flavor punch? Add some ’chovies
There are many, many amazing things about anchovies—their depth of flavor, their wonderful brininess, their soft texture, and so on—but these tiny fish’s most appealing attribute might be their versatility. Anchovies add a deeper level of complexity to any dish, without turning the overall flavor fishy. (We know you were wondering.) If you don’t believe us, mash some anchovies together with garlic, rosemary, and sea salt, then slather the whole mixture over a marbled roast of beef. The resulting dish will boast the exact right balance of salt, fat, and savoriness that, we assure you, will win over even the most noted anchovy-haters.
You won’t want to throw away this packaging.
There’s something to be said about food that doesn’t just taste good, but looks good, too. Such is the case for plenty of quality tinned food packaging these days. It makes sense: As these foods have become more hip, so, too, has their packaging. For proof, just scope out the two-toned packaging of Roland’s sardines. Finally, tinned food packaging you won’t be embarrassed to show your dinner guests!
Unsure about how to use tinned fish? Look to the restaurant world.
On-trend chefs all over the country are using tinned food in their restaurants. Just look at Hayden in Los Angeles. Here, open tins of “conservas”—that’s Spanish for “preserves”—are served alongside a platter of house-made pickles, which depending on the time of year, might include briny watermelon radishes, lemon cucumbers, or even watermelon rinds. A fat hunk of salted butter, slices of crusty baguette, and a mustardy gribiche sauce finish off the platter. Meanwhile, at Achilles Heel in Brooklyn, anchovies are a key ingredient in the anchovy-almond vinaigrette, which anoints the escarole and roasted beet dish. And on offer at Boston’s Saltie Girl are more than 60 different kinds of tinned seafood, from Costa Rican tuna fillets swimming in spring water to cod liver from Iceland. They’re served with artisanal bread, house-churned sea salt butter, and a bright Spanish piquillo jam.
Of course, the best way to be convinced that tinned fish are the real deal is to actually try them. Go ahead, you’ll be glad you did.
Saturday Kitchen is a cookery show full of mouth-watering food, great chefs and celebrity guests. Viewers get to vote on which recipe will be prepared for the guest at the end of the episode. Also featured is a regular wine-tasting segment.
Saturday Kitchen has become a national institution and its enduring popularity shows how food has moved from “functional niche” to ‘mainstream lifestyle’. Its theme tune is now as much a signifier of a Saturday as a leisurely late breakfast, visiting the shops or Match of the Day.
Millions start the weekend by waking up to Saturday Kitchen and an assortment of chefs and celebrities with books or films to promote, with the show competing with the more traditional talk show formats as a number one choice for agents. Meanwhile, the Saturday Kitchen recipes and the memorable ‘food heaven and hell’ are now part of the national lexicon.
Saturday Kitchen History
Saturday Kitchen History
2002–2003: Saturday Kitchen recipes pre-recorded with Greg Wallace
Ainsley Harriott hosted the pilot programme for Saturday Kitchen on 14 April 2001 but it was not until 26 January 2002 that the show was launched.
It was hosted by Gregg Wallace, then a relatively unknown presenter and it was broadcast as a BBC production for the Open University as more of an educational programme than entertainment.
The programme had a low budget and was pre-recorded with Greg being joined by a celebrity chef each week. It included archived content from the likes of Keith Floyd and Rick Stein to fill the show as it still does to this day.
After the first series, the second series went out live.
2003–2006: Saturday Kitchen recipes live with Antony Worrall Thompson
After the success of the first two series, the programme was relaunched with established celebrity chef Antony Worrall Thompson as the host and the format was adjusted in two ways.
It moved away from the educational remit and simple meals to more aspirational food. There was an increase in guest chefs, some with Michelin stars and the show now included celebrity guests.
The BBC archive was retained for the revamped format, with Antony Worrall Thompson and the guest chefs preparing dishes. The archive clips used between the live Saturday Kitchen recipes was to allow time to clean-up and reset the studio kitchen.
During the summer of 2004, the programme temporarily moved to BBC One and aired as Saturday Brunch, live from Antony Worrall Thompson’s home.
Subsequently, in January 2006, the show moved from BBC Two to BBC One on a three-month trial. There was controversy when this was made permanent because it moved children’s programming from its regular slot on the BBC for the first time since the 1970s.
Before the introduction of the Heaven and Hell feature of later series, the programme featured Antony and the guest chefs pitching a dish to be cooked, which the public voted on and a running total of wins were recorded by using fridge magnets.
2006–2016: Saturday Kitchen recipes live with James Martin
James Martin took over as host from 24 June 2006 when Antony Worrall Thompson left the BBC to present Saturday Cooks! On ITV.
During James Martin’s time, the audience increased from 1.2 million to around 2.5 million, peaking at 2.7 million on 9 January 2010 and made Saturday Kitchen a national institution.
On 23 February 2016, James announced that he would be leaving the show to concentrate on other commitments, and “to have a lie in” on a Saturday. His last show was on 26 March.
2016 – to date: Saturday Kitchen recipes with Matt Tebbutt
Since April 2016, Saturday Kitchen has been hosted by a group of chefs on a rotational basis.
The show has been hosted by a diverse range of culinary figures since James’ departure, including Jason Atherton, Antonio Carluccio, Gennaro Contaldo, The Hairy Bikers, Ching-He Huang, Tom Kerridge, Lorraine Pascale, Glynn Purnell, Tony Singh, Rick Stein, and Cyrus Todiwala.
From November 2016, Saturday Kitchen featured a core group of five rotating hosts: Angela Hartnett, Michel Roux, Donal Skehan, Matt Tebbutt, and John Torode—each having hosted at least once since Martin’s departure.
In March 2017 Matt Tebbutt was announced as the main presenter for Saturday Kitchen. Matt presents and serves up Saturday Kitchen recipes every other week with other rotating chefs hosting and preparing Saturday Kitchen recipes in between.
Each week, a wine expert pairs wines to go with the Saturday Kitchen recipes.
Previously, the wine experts filmed on location at various supermarkets and wine shops around the UK. These were typically filmed earlier in the week, and edited in time for the show.
Since April 2017, rotating wine experts have joined the host, the guest chefs, and the celebrity guest in the studio.
The featured wine experts are Susie Barrie, Sandia Chang, Sam Caporn, Jane Parkinson, Peter Richards, and Olly Smith.
As part of the tender for the production of the programme released in October 2016, it was confirmed that the show and Best Bites will remain on air until March 2020, airing 52 episodes and 50 episodes per year respectively. It also confirmed the show will remain live and continue to feature guest chefs and archive content but may see changes to the presenters.
In February 2017, the BBC announced that Cactus TV had been awarded the tender.
Each show typically includes a host chef and two guest chefs, each cooking a Saturday Kitchen recipe in the studio. They are joined by a celebrity guest, usually on to promote a forthcoming or current project.
Each guest chefs dish is paired with a wine chosen by an expert. The experts include Susy Atkins, Susie Barrie, Sam Caporn, Sandia Chang, Jane Parkinson, Peter Richards, and Olly Smith.
In between each studio dish, excerpts are shown from the BBC Archives. The footage has most commonly come from Rick Stein and Keith Floyd, but have also featured James Martin, The Hairy Bikers, and Tom Kerridge, among many others.
No longer a part of the current format each week, the guest chefs were challenged to cook a three-egg omelette, as quickly as possible.
The record-holder is Theo Randall with a time of 14.76 seconds, set on 2 May 2015. The achievement was recognised by Guinness World Records and Randall is officially the world’s fastest omelette maker.
Heaven or Hell
Each show concludes with the host and guest chefs cooking the celebrity guest a dish containing their favourite or least-favourite ingredient/s.
Which dish is cooked depends on a vote. Each viewer who has called in during the show to ask the guest chefs and host a culinary question or conundrum chooses which dish they would like to see cooked, as does each guest chef.
As with other Saturday Kitchen recipes, the Heaven-or-Hell selection is also wine-paired.
- 1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- White-Bean and Caper Crostini
- Tomato-Basil Crostini
- Artichoke-Dill Crostini
- Salami-Ricotta Crostini
- Pesto-Bocconcini Crostini
- Goat Cheese and Sun-Dried Tomatoes Crostini
- Goat Cheese and Sun-Dried Tomatoes Crostini
Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets brush both sides with oil, and season with salt and pepper.
Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
A new cookbook by Melissa Clark channels rustic French simplicity.
Maybe you’ve been following Melissa Clark’s inventive pantry cooking over at the New York Times these past few weeks (the scallion trick is a serious game changer), or maybe you’ve been cooking through some of her classic recipes, like the mega-popular sheet pan harissa chicken. Either way, there’s a good chance that Clark’s presence has been felt in your recent home cooking. She might just be one of the most influential home cooks of our generation.
Her latest book, Dinner in French, was written long before shelter-in-place orders started to change the shape of our daily working, shopping, and eating habits. But as we learned very recently from the book, the French are an extremely resourceful lot when it comes to making something amazing out of a jar of capers, or turning a couple eggs into a rich, nourishing lunch, or turning a small stack of lumpy potatoes into something elegant. We caught up with Clark to talk about some of these tricks, and how they can work well for all of this home cooking under duress.
First of all, it’s been quite a few weeks. How are you doing, and what have you been cooking?
We are all fine here in Brooklyn. I’ve started a series for the NYT using pantry ingredients to help readers figure out what to do with all those beans and cans of tuna they bought. So I’ve been making recipes from that, including pasta with tuna and anchovies, and skillet chili. I’ve also been eating a lot of sardine sandwiches. But I do that anyway.
You’ve written a little bit for the Times about pantry ingredients that can really come to the rescue right now. And reading Dinner in French, I’m realizing how much French cooking relies on pantry ingredients. Tell me a little bit about the French pantry.
It’s pretty close to what we have in the US, with the addition of things like capers and anchovies, which can add a lot of flavor. But beans, pasta, lemons, garlic, and bread crumbs all loom large. Also, the French are more likely to have a wider variety of cheeses on hand in the fridge, which I love to use in fromage fort, a dish that combines the ends of all the cheeses in your fridge with white wine, garlic, and herbs. It’s an excellent spread.
Your book has a whole chapter about eggs, which is pretty helpful at a time like this. Any favorite techniques from the book that you really hope people will try?
Now is the time to nail learning how to make jammy eggs! The almost hard-cooked ones with creamy, gelled yolks that are never dry. I love these served French style, dolloped with aioli or mayonnaise (and, if you’ve got eggs, you could also learn how to make homemade mayo, which is really easy with a blender). Also, omelets are great for working-from-home lunches. I have a recipe for one that’s filled with garlicky tahini (another pantry staple). It’s creamy and rich and so easy.
I sort of associate French cooking with almost daily trips to the market for fresh ingredients. As people scale back on their shopping trips, what are a few fruits or vegetables to stock up on that will go a long way with these recipes?
Agreed, the French live by their daily trips to the market for the freshest food. Sadly, now isn’t the time for daily market runs. But there are long-keeping veggies that last for weeks in the fridge. Radishes, fennel, celery, and carrots are great examples. You can smear any of them with an olive tapenade and feel very French. I’m also a huge cabbage fan, and that’s great to have to sauté with garlic, jalapeños, and Gruyère, like I do in my book, or to eat raw with vinaigrette.
Last question: Why is this book perfect for these imperfect times?
The photos will transport you to the French countryside, where we shot it. And we all need a little escape, at least sometimes. The recipes are deeply satisfying and not what you’ve seen before. There are plenty of pantry-friendly ones to choose from. Plus, if you have any kind of citrus and a bottle of booze (Campari, Aperol, Chartreuse, or Cointreau), the Campari cake is a fantastic pantry recipe that you can mix in a bowl and that will sweeten your day. It freezes well, too.
Also check out Melissa making her rustic buckwheat apple ginger cake on the @ClarksonPotter Instagram page.
4 EXCITING RECIPES FROM DINNER IN FRENCH:
Roasted Cauliflower with Brown Butter, Capers, and Raisins
Hearty cauliflower gets a sweet, nutty, briny pick-me-up from a few staples you probably have lying around somewhere in the refrigerator.
Classic Salade Niçoise
This take on the salad relies on only a few pieces of fresh produce (some small potatoes, haricots verts, and tomatoes, if you have them) for a rich, salty, one-dish meal.
Sardine and Tomato Toasts
If you have a small treasury of these canned fish somewhere in your home, you probably already know that the key to great sardine toast is a bit of acidity, a bit of sweetness, and a bit of allium spice.
Lamb Shank Cassoulet
This take on the rich French stew swaps out the duck confit for a combination of lamb shank and sausage.
MORE COOKBOOKS WE THINK YOU’LL LIKE
We love Joe Yonan’s Cool Beans, about everyone’s favorite legume, and last week, we chatted with Joe and shared a few cool recipes.
In addition to a whole career in Hollywood, some cool activism, and addiction counseling, Danny Trejo is pretty good at this whole taco-making business. Check out his upcoming book, Trejo’s Tacos.
In Tin Can Magic, Jessica Dennison shows us the transformative power of cans of coconut milk, tomatoes, anchovies, and even lentils in everyday cooking.
Alexander Smalls might be the only person we know who has a Grammy, a Tony, and a James Beard Award, and his new book, Meals, Music, and Muses, tells the story of how music and food interweave throughout Southern culture.
At just 21 years old, Victoria James became the country’s youngest sommelier at a Michelin-starred restaurant. Wine Girl is her candid memoir.
And let’s not forget Priya Krishna’s Indian-ish, which we could now call a modern classic. She joined us on the TASTE Podcast last summer.
Each week, we talk to an author of a new or upcoming cookbook we love. Subscribe to our newsletter to get these previews (plus excerpted recipes) in your inbox.
Syn Free Pate
This looks fabulous Rachel!
Do you know i it's freezable?
I'm sorry i don't know as it's never lasted long enough in our house to have to freeze it, if you try it, let me know how it comes out x
Hi. Just made this and all I can say is amazing! Even my partner likes and he not a pate fan. Thank you. X
I am very new to this. Can you suggest anything low syned you could use to spread the pate on. like crackers of some kind?
Yes it is great on crackers, i use Finns crackers as i can use them as my HEB, I also dip veggies into it, its nice on toast, wholemeal of course. To make the bread go further, slice a slice of bread into 2 so its really thin, then toast and you have melba toasts then.
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in…
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in at 5 1/2 pounds (2,5kg). Let’s Eat France certainly merits the heft each page is crammed with interesting information, well laid out for reading, with plenty of places on the 431 pages for sidebars, anecdotes, photos, charts, asides, maps, and recipes.
You don’t often come across books on French foods that are this much fun. The French certainly have a jovial attitude about food, but usually in the written world, there’s more reverence than irreverence. There’s a lot of like about French food it’s fun to see someone like François-Régis Gaudry, and his friends who contributed material, have fun with the topic.
Nibbles + starters
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French Toast Roll Ups – Kids Friendly Recipes
I love making and cooking french toast, you can check out my recipe for all kind of french toast here in my blog. I have quite a few kind of it here. Check it here. I make french toast often, both sweet and savoury. French toast are so versatile, you can add anything to it, it will pick the flavours up for you. I always add vanilla in my french toast, but somewhere i heard that cardamom goes pretty well with it. I should try it soon.
This is not your ordinary french toast. This recipe is a kind of different one, it is a roll up. French toast made into rolls. it taste even more heavenly because it has jam filled inside it. I used my favorite mixed fruit jam for this. But you could probably fill it with peanut butter, nutella or anything you like. I have a dream of filling it with cream cheese and strawberries. These rolls gets its final touch by drenching it in cinnamon sugar. I hope you will love it as much as i did and let me know how it turned out.
Preparation Time : 10 mins
Cooking Time : 1 to 2 mins
Makes 5 Rolls
Bread Slices – 5
Egg – 1
Milk – 3 tblspn
Sugar – 1 tblspn
Vanilla Essence – 1 tsp
Cinnamon powder – 1 tblspn
Sugar – 4 tblspn for rolling bread rolls
Jam – as needed (You can use any jam)
Butter for frying rolls
Take egg, milk, 1 tblspn sugar and vanilla in a bowl. Mix this well till it is combined.
Now take the bread slices and remove the crust off. Now roll them thinly using a rolling pin.
Spread a good amount of jam on them. Roll them very tightly. Do the same to everything.
Heat butter in a pan for frying the rolls.
Now dip the rolls in the eggy mixture and fry them in butter. Cook on all sides so it gets evenly cooked and golden.
MY KITCHEN IN SPAIN
It may be September, but in southern Spain this is still full summer. I want quick and easy meals, minimal cooking. So I’m taking my own advice (see a previous blog posting, Too Hot to Cook), and using canned seafood as the starting point for easy meals. With such a great variety, I’ve got lots of options.
There’s way more than canned tuna. Here’s what I’ve got in my pantry: bonito (white tuna or albacore), melva (frigate mackerel), caballa (mackerel), sardines and sardinillas (small sardines), anchovies, mussels, clams, cockles, scallops, octopus, squid.
Spain has long been a market leader in fish conserves. Way back in Roman days, Spanish garum, a powerfully smelling, fermented fish paste flavored with herbs and packed in brine, was much appreciated in Rome. Today tuna--albacore, skipjack and yellowfin-- represent more than 55 percent of Spain's canned fish production. Sardines are second, followed by mussels, mackerel and anchovies.
|Mackerel fillets in escabeche.|
Escabeche fish, with a piquant blend of oil, vinegar and pimentón (paprika) makes a ready-made dressing. All that's needed is a good squeeze of lemon.
|Canned fish in escabeche--readymade dressing.|
Canned sardines, whose bones are soft enough to chew, are an exceptionally rich source of calcium. The finest sardines are those packed in olive oil, but they also come in tomato sauce, in escabeche and picante, seasoned with chile. Sardines make a great topping for pizza. I make a sardine “pâté” to spread on toasts. Combine drained sardines, chopped onion, Dijon mustard, lemon juice, dry Sherry, extra virgin olive oil, salt and pepper in a mini food processor. Serve on toasts garnished with sliced hard-boiled eggs and thinly sliced peeled cucumber.
I think of anchovies (in a tin, they’re called anchoas they’re boquerones if they're fresh ones) as a sort of spice. A dash of them adds pizazz to many different foods. Chop some into boiled potatoes or mash with cream cheese to make a topping for baked potatoes. Stir into butter with lemon and capers and pour over veal cutlets.
|Squid in ink sauce, great for pasta.|
Squid (calamares, pota or chipirones), cuttlefish (jibia, chopitos) and octopus (pulpo) all make fine additions to pasta sauces and, in a pinch, can be substituted for fresh squid in paella or seafood stews. Tinned ones are very tender. Today I’m using squid canned in ink sauce to make a topping for linguine. The meal is ready in less than 30 minutes! (See the recipe below.)
|Linguine with squid in ink sauce, quick and easy.|
Clams (almejas), cockles (berberechos), razor-shells (navajas), wedge-shells (machas), sea-urchins (erizos) and crab (cangrejo) are other shellfish in cans to be found in Spanish shops.
Imported Spanish canned tuna, sardines and shellfish can be found in many big supermarkets in the US or from La Tienda, The Spanish Table, or De España.
Linguine With Squid Sauce
4 (80-gram) cans squid in ink (en su tinta)
3 tablespoons olive oil
2 slices bacon, chopped
½ onion, chopped
2 cloves garlic, chopped
1 red or green bell pepper, chopped
Pinch of fennel seeds
1/3 cup white wine
Red pepper flakes
½ pound linguine or spaghetti
Chopped parsley to garnish.
Heat the oil in a pan and sauté the bacon, onion, garlic and bell pepper for 5 minutes. Add the fennel seeds, wine and red pepper flakes and simmer the sauce for 5 minutes. Add the contents of the cans, cutting up the pieces if necessary, and simmer another 3 minutes. Add a little water if sauce is too thick.
Meanwhile, cook the linguine or spaghetti in ample boiling, salted water. Drain the pasta. Serve it topped with a spoonful of the squid sauce and a sprinkling of chopped parsley.