[CH] Moan & Recipe
Paul Richards (paular@zoo.co.uk)
Fri, 7 Aug 1998 14:06:16 +0000
I was going to have a moan, because someone managed to repost the whole of
Digest number 6, in Digest number 7. But then I thought that at least it
will show the non-digest readers why it is important to turn off MIME &
HTML. (And why the text you reply to should only include the pertinent
bits:-)
But anyway, here is a recipe.
THAI-TALIAN SARDINE & TOMATO PASTA SAUCE
This is my own quick(ish) & easy recipe. Serves 2 hungry people, or up to
4. If anyone makes it, I would be interested to hear your opinions.
Allow 3-4oz(75-100g) spaghetti or other pasta - such as penne or rigatoni -
per person.
1 onion, finely sliced
1-2 cloves garlic, chopped (or more to taste)
Chiles - to your taste (see notes at the end)
1x14oz(400g) tin tomatoes
1(or2)x4.5oz(120g) tin sardines in oil (Preferably olive oil)
1 tablespoon (15ml) Thai Fish Sauce (or more to taste)
A good handful fresh Coriander(cilantro) - coarsley chopped
A squirt of lime or lemon juice - to taste (optional - or serve with a wedge)
Carefully drain the oil from one tin of sardines into a saucepan (see
notes). Slowly bring up the heat (to avoid the juices in the oil spitting
to much). Add the onions, & fry gently for a minute, then add the garlic,
stir for a minute, then add the chiles. Just before the onions are really
soft, add the contents of the tin of tomatoes. Break tomatoes up (if they
are not already chopped), bring to the boil, then cover & simmer gently,
stirring occasionally.
After approx. 15 minutes, bring pasta water to the boil, & cook the pasta
according to directions.
About 5 minutes before the pasta is done, add the sardines to the sauce &
stir to break up the fish. After a couple of minutes, add the Fish Sauce &
lime or lemon juice (if used). Check for seasoning, & add more fish sauce &
lime/lemon if needed, & some black pepper. If the sauce looks to watery,
leave the lid off for the last couple of minutes
Just before the pasta is cooked, add the coriander (cilantro) and stir,
then remove from heat.
Drain pasta, mix with the sauce & serve with a little extra coriander,
lemon/lime wedges, & finely chopped or sliced chile.
Eat.
Notes;
Chiles - I usually use one or two Scotch Bonnets, sliced into rings, as
their flavour works well with fish. Failing that, I use fresh Thai's or
Jalapenos, although any chiles - dried or fresh, work well.
Sardines - I find that using the canning oil to fry the onions etc. adds to
the flavour. If you use two tins, use only the oil from one of them -
discard the rest. If you are fat conscious, then sardines canned in brine
or water are fine (but discard the liquid). Use fresh if you want (but add
to the sauce earlier). For the last two options, you will need to add a
tablespoon of olive oil to the recipe.
VARIATIONS;
Add a bell pepper or two (red, green, orange or yellow).
Use different fish (oily is best).
Use a tin of anchovies (1 3/4 oz (50g)) instead of the fish sauce.
Make the sauce without the sardines, cook only for about 10 minutes, then
use it as a sauce to cover & bake fresh fish (eg Mackerel). Garnish with
sliced bell pepper, cover and bake for about 20 mins at gas mark
5/190°C/375°F
Hope you like it
Paul