My cabinets are hardly ever with out a tin or two (or 3) of tinned fish. Sardines, anchovies, tuna, smoked oysters: they’re all normally on standby, and I’m loopy about they all. I to find them very reassuring, too, as a result of they imply I’m by no means greater than about two mins from a meal, whether or not they’re simply unfold on toast, or blended with slightly Tabasco and lemon juice, possibly, or some soured cream and herbs. I additionally use them to dial up a wide variety of different dishes – pizza and pasta, say, enjoyment of tinned fish up to toast does, as do potato salads – and they may be able to also be the primary reason why to make a selected dish. Starring position, no longer standby.
Tinned fish crostata (pictured most sensible)
Crostata, or Italian pies, are normally related to candy, jammy fillings, however additionally they paintings as savoury dishes, too. Double carbs and a tin of fish: satisfied days. Use no matter tinned fish you must hand: that is similarly scrumptious made with mackerel, anchovies or tuna. Make extra of the chermoula than you wish to have: it helps to keep smartly within the refrigerator for a just right few days and is beautiful spooned on, amongst different issues, toast with a(nother) tin of fish. Or don’t make it in any respect and simply purchase some in. Serve with a crisp, inexperienced salad.
Prep 20 min
Cook dinner 45 min
Serves 4
For the crostata
1 potato (150-200g), unpeeled, very thinly sliced (use a mandoline, preferably)
120g tin sardines (or different fish) in olive oil, tired and oil reserved, fish damaged into small items
2 garlic cloves, peeled and beaten
5g thyme sprigs, leaves picked
75g creme fraiche, plus 50g additional for serving
½ tsp chilli flakes
½ tsp nigella seeds
10g picked recent dill leaves, more or less chopped
Flaky sea salt and black pepper
325g block puff pastry
1 tbsp milk
1 shallot, peeled, lower into ½cm-thick rings and separated (70g)
25g capers, tired and more or less chopped
For the chermoula
25g coriander leaves, more or less chopped
10g parsley leaves, more or less chopped
10g capers
1 garlic clove, peeled and beaten
½ tsp chilli flakes
2 tsp apple cider vinegar, or white-wine vinegar
75ml olive oil
Warmth the oven to 200C (180C fan)/390F/fuel 6. Put the sliced potato in a bowl with the oil from the tin of sardines, the garlic, thyme, creme fraiche, chilli flakes, nigella, dill, half of a teaspoon of salt and a quarter-teaspoon of floor black pepper. Toss gently along with your arms, simply to mix, and put aside.
Minimize out a work of greaseproof paper the similar dimension as a big baking tray, then lay it at the tray. Put the pastry on most sensible of the paper, roll it out right into a 2mm-thick 25cm sq. then lower out a 25cm-diameter circle. Twirl and twist the trappings into cheese straw shapes, then connect them to the out of doors of the circle, so they give the impression of being a little bit like a pizza crust – brush the sticks with milk to assist them stick and to provide the completed pie a pleasing shine. Layer the potatoes in all places the pastry base, so that they’re overlapping relatively, then sprinkle at the shallots and capers. Bake for half-hour, then scatter over the items of sardine and bake for every other quarter-hour, or till the potatoes are totally cooked thru.
Whilst the crostata is baking, make the chermoula. Put all of the elements and a quarter-teaspoon of floor black pepper in a meals processor and pulse till finely chopped.
Take the crostata out of the oven and drizzle half of the chermoula excessive. Stir the remainder 50g creme fraiche to loosen it, then drizzle it over the crostata. Serve with the remainder of the chermoula along.
Conchiglie with smoked oyster sauce
Tinned smoked oysters really feel as though they must be my to blame secret, however I believe no guilt and there is not any secret. In truth, there used to be a time after I simply were given thru no less than a tin every week, normally simply piled directly to toast, however once in a while extra concerned, as with the unique model of this recipe. In the event you aren’t partial to them, use every other tinned smoked fish of your selection.
Prep 15 min
Cook dinner 25 min
Serves 2
For the garlic breadcrumbs
1 tsp olive oil
10g breadcrumbs, panko for desire
1 small garlic clove, peeled and beaten
¼ tsp chilli flakes
Flaky sea salt and black pepper
For the smoked oyster pasta
1 tbsp olive oil
1 small onion, peeled and finely chopped (100g)
400g tin peeled plum tomatoes, tired of juice and more or less chopped
½ tsp sugar
5g thyme leaves
10g parsley, leaves and cushy stems finely chopped
340g tinned smoked oysters (ie, 2 tins)
150g conchiglie, or different massive pasta of your selection
First make the garlic breadcrumbs. Put a big frying pan on a medium warmth, upload the olive oil and panko, and toast gently for 3 mins, simply till the crumbs begin to color. Upload the garlic, chilli flakes and a quarter-teaspoon of floor black pepper, cook dinner for a minute extra, then tip directly to a plate covered with kitchen paper to empty.
Put the oil in the similar pan, nonetheless on a medium warmth, then upload the onion and a half-teaspoon of salt, and saute, stirring sometimes, for 6 mins. Upload the tomatoes, sugar, half of the thyme and parsley, and a half-teaspoon every of salt and floor black pepper, flip down the warmth to medium-low and cook dinner for 10 mins. Stir within the tinned oysters and their oil, then take off the warmth.
Convey a big saucepan of water to a boil, upload a tablespoon of salt, then drop within the pasta and cook dinner till al dente, or in line with the packet directions. Drain the conchiglie, saving 3 tablespoons of the pasta cooking water, and stir the pasta into the sauce. Upload the remainder of the chopped herbs, then toss and stir to mix, including pasta water to assist emulsify and unfasten the combination, if want be.
Divide the pasta between two shallow bowls, most sensible every with a pinch of salt and a couple of twists of black pepper, scatter over the garlic breadcrumbs and serve without delay.
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