This is the second time I have cooked a page-32 recipe from one of Natalie Oldfield’s books. The first one was for muffins.
Oldfield has written six cookbooks, all based on the recipes and inspiration she received from her grandmother, Dulcie May Booker. Chapters in this book cover the three meals of the day, as well as salads and sides, puddings (desserts), and preserves and sauces.
I landed in the breakfast chapter. The recipe calls for a main ingredient that might not be at the top of everyone’s list. I hadn’t eaten them in ages.
Sardines on toast
100 g sardines, drained and mashed
6 tbsp ‘family’ mayo
1/4 cup cheese, grated
1 small onion, grated
1 tsp lemon juice
1 tbsp chopped parsley
4 slices thick bread, toasted
Mix all ingredients together in a bowl, except toast. Spread the mixture evenly over the slices of toast. Grill until golden. Serves 3–4.
How it played out
Another recipe of complete simplicity. I made two minor changes. My tin of sardines was a little larger at 110 grams. I used my homemade mayonnaise (posted here), not the family version specified in the recipe.
Gran’s mayo calls for sweetened condensed milk and I won’t use that in a savoury dish. I didn’t grill for too long because I was hungry and in a hurry. Served on my homemade olive bread.
This recipe reminded me how good sardines are. The balance of flavours is perfect, although I can’t imagine how it would taste with sweet mayo.
Poor John and I enjoyed this for breakfast. We think it would be great as a light lunch, a starter at dinner, or even a midnight snack. It would be much prettier if it’s grilled for longer.
P.S. My grandmothers were characters and rather good cooks. Here’s a blog post about dad’s mum.,
Footnote: My friend, Sy in New York City, made this for a midnight snack the other night and then sent me a pic. I like the way his version browned up under the grill.