Sardine Puffs Recipes
SARDINE PUFFS
Make and share this Sardine Puffs recipe from Food.com.
Provided by Bev I Am
Categories < 30 Mins
Time 25m
Yield 120 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Trim crusts from bread and cut each slice into 8 triangles.
- Mash sardines with mayonnaise, then stir in onion and parsley.
- Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes.
- Makes 120 hors d'oeuvres.
SARDINE PUFFS
Categories Fish Onion Bake Cocktail Party Mayonnaise Gourmet
Yield Makes 120 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Trim crusts from bread and cut each slice into 8 triangles.
- Mash sardines with mayonnaise, then stir in onion and parsley. Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes.
SARDINE FACTORY FAMOUS CALAMARI PUFFS APPETIZER
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 servings (5 per person)
Number Of Ingredients 23
Steps:
- Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)
- Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side.
- In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve.
QUICK SARDINE CURRY
This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!
Provided by Cyn
Categories World Cuisine Recipes Asian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 415.8 calories, Carbohydrate 12.5 g, Cholesterol 130.6 mg, Fat 29.8 g, Fiber 0.7 g, Protein 24.6 g, SaturatedFat 7.1 g, Sodium 759.7 mg, Sugar 2.7 g
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Cuisine Indonesian, Malaysian, Malay, SingaporeanTotal Time 2 hrsCategory Snack, Bread, AppetizerCalories 220 per serving
- Prepare the filling by heating oil in a pan over medium heat. Then, add sliced onion to sauté for 3 minutes. Add chilli paste (cili boh) and curry powder. Continue cooking until oil begins to separate. Add curry leaves and cook for another 3 minutes.
- Mash sardine with a fork and add to pan. Cook for 5 minutes. Add tamarind paste and stir for another 2 minutes before adding cubed potatoes. Add water and cook over high heat for another 15 minutes or until potatoes soften. Put the lid on. If you are using a pan with a larger surface, more water may be needed.
- Once potatoes are soft, remove the lid. Reduce heat to low and keep stirring until most liquid is evaporated. The filling should be dry. Leave to cool to room temperature.
- Meanwhile, prepare pastry skin by heating oil in a pot over low heat. When the oil is hot, add butter and let it melt. Allow the mixture to heat up until it begins to bubble.
SARDINE CURRY PUFFS - RECIPE | SCMP COOKING
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- Make the dough. Cut the butter into 1.5cm (⅔in) chunks. Put the flour, salt and sugar in the bowl of a food processor and pulse to combine. Add the chunks of butter and process until the fat is the size of small peas. Transfer the ingredients to a large mixing bowl. Add 220ml ( ¾ cup plus 2tbsp plus 1tsp) of ice water and mix it in with your fingertips to form a rough, shaggy mass. If the mixture seems dry, drizzle in more ice water and mix to form a cohesive dough that is neither sticky nor dry. Knead the dough briefly, then divide it into two pieces, shape them into rectangles and wrap with cling film. Refrigerate the dough for at least two hours.
- Make the filling. Peel the potatoes, cut them into 5mm (¼in) dice, then put them into a pan of salted water. Bring to the boil over a medium flame, then lower the heat and simmer until the potatoes are just tender. Drain in a colander, but do not rinse.
- Finely chop the onion and garlic. Pour 30ml (2tbsp) of cooking oil into a skillet and heat over a medium flame. Add the onion, garlic and a sprinkling of salt, then lower the flame and cook, stirring often, until the onion is soft and translucent (about 10 minutes). Quarter the banana chillies lengthwise then slice them very thinly. Cut the bird’s-eye chillies in half lengthwise and use a small spoon to scrape out as many seeds as possible. Very thinly slice the chillies. Add the banana and bird’s-eye chillies to the skillet, and mix in the curry powder and chilli powder. Stir constantly for about a minute, then push the ingredients to the sides of the pan.
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2006-09-11 Place a tablespoon of sardine filling in the centre. Fold into a triangle. Seal the edges with a little water. Use a fork to press down the edges to seal. Bake in preheated oven at 200°C for 15-20 minutes. To prepare the filling: Heat oil in a wok and sauté ginger and onion until fragrant. Add in chilli paste to mix.
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