Sardines on toast

Parsley, sardines, cheeseGran’s family table, 209pp.
by Natalie Oldfield
HarperCollinsPublishers (New Zealand), Auckland, 2011
Cooking on pages 32–33

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

Sardines on toast

Ingredients
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
pepper
4 slices thick bread, toasted

Sardine mixture

Method
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.

Gran's family table cookbook

Verdict
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. Heres 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.

Sardines on toast

Sardines on toast, photo by Sy

 

Advertisements

About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Breakfast, Cheese, Fish and seafood, lunch and tagged , , , , , , . Bookmark the permalink.

12 Responses to Sardines on toast

  1. Carol says:

    My hubbies favourite sardines on toast… I prefer pilchards on toast

  2. lmo58 says:

    Hi Peggy,
    I’m going to make this for breakfast one day. It looks so simple and tasty. I’ll make the full quantity and keep the leftovers for a couple of days and then make fresh toast. Yum! Yum! Yum! Thanks for posting this.

  3. Sy S. says:

    Good Early Owl Time (4AM EST USA) Peggy,

    So I am up in the middle of the night and why not make breakfast LOL! One of my favorite sandwiches is Sardines. So I used the basic recipe as outlined but did not use onions or parsley.
    Instead I added a hard boiled egg and celery chopped up and had a soft version of rye bread and toasted this. It was easy to make, to say the least, used some ingredients I had already had and “Woola” (sp?) a nice breakfast. However, did not taste the cheese.. so maybe next time I might place it on top and melted in the toaster oven. A good taste breakfast and with gardenia (pickled cauliflower, carrots, etc) on the side.

    Sy

    • leggypeggy says:

      How amazing that you turned to this recipe for a midnight snack. I like the sound of your changes, and I even more like the pic you sent me by email. I’m going to see if I can post it on the blog. Update: Posting mission accomplished.

  4. Peggy, this sounds delicious but I would also leave out the onions and add finely chopped celery. I buy expensive sardines as the best brand makes a difference in flavor, and they are so good for you, rich in Omega 3. Must be incredible on olive bread. What kind of cheese did you use? Do you think a smoked cheese would work?

    Thanks for the simple, quick recipes.

    • leggypeggy says:

      Glad you like the look of this one, Sharon. I think finely chopped celery would be a great substitute for onions. I’d give a thumbs up to smoked cheese too. I used a sharp cheddar, but I think whatever cheese you have or fancy would be fine.

  5. This sounds incredible! I’m used to buy anchovies in the jar pizza or so, but I never bought canned sardines because I never imagined how I could use them! Now I know! Thanks Peggy and hugs!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s