Sardine Tapenade Recipes
SARDINES, PARMESAN AND OLIVE TAPENADE ON PIDE
This was the first course (appertiser) of a cooking class I took with all the dishes derived from Australian Delicious Magazine. The times are estimated as we did 4 courses and were all helping out in the making of them and were cooking for 12. You could make the tapenade up to a week in advance and store in the fridge in a jar under a layer of oil. In this course the recipe calls for tinned sardines but we used fresh from a local producer (The Fremantle Sardine Company) and they were marinated in oil, herbs and a touch of chilli. DO NOT USE sardines in brine as they can be bland (a tip from the recipe and the magazine and re-inforced from the Chef giving the lesson). I love seafood but usually do not like olives and though I have tasted commercial tapenades and have not liked them I thoroughly enjoyed this dish.
Provided by ImPat
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the tapenade, blanch garlic cloves in boiling water for 2 minutes (this help to reduce their pungency).
- Meanwhile, rinse the olive, capers and anchovies, then drain and pat dry with paper towel.
- Place the olives, capers and anchovies in a food processor with the garlic cloves and then pulse to form a coarse paste and now with the motor running drizzle in enough of the olive oil to make the tapenade glossy and supple and then add two good twists of black pepper from a pepper mill and then pulse again to combine.
- These proportions will give you a very olivey tapenade, so taste it and feel free to add more ca[ers, garlic or anchovies if your palate demands it - I'm not a huge fan of olives but I loved this once the sardines and lemon juice were applied.
- You can store the tapenade in a small jar, under a layer of olive oil, in the fridge for up to 1 week.
- Drain the sardines, then split each fish into 2 shiny fillets, you can remove the backbone if you don't like the crunchiness (don't think it is really worth it), set the sardines aside, you may also wish to remove the head if you sradines comes complete.
- Preheat the grill to medium high and toast the bread on each side for 1 to 2 minutes until golden and warmed through.
- Spread the cut side of the bread with tapenade (you just need to smeer) and then cut into wedges and then top with sardines and garnish with shaved parmesan (we actually grated the parmesan) and chopped parsley (we used leaves of parsley to decorate).
- Drizzle with olive oil, and then serve with lemon wedges to squeeze over.
Nutrition Facts : Calories 413.7, Fat 32.5, SaturatedFat 6.1, Cholesterol 120, Sodium 1269.3, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 25.2
SARDINE TAPENADE
This is one of those recipes everyone turns their nose up at, then it magically disappears. It is great on crackers. Try with any kind of pesto instead of tapenade (sun-dried tomato, etc) or with feta cheese added. Try with tuna or salmon. Let your taste buds be your guide :) From 'Cooking With Three Ingredients'.
Provided by jrthrmn
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the olive paste, garlic and the sardines with their oil. Season with plenty of pepper.
- You can toss this with 1 pound of pasta by adding 1/2 cup pasta cooking water.
Nutrition Facts : Calories 115, Fat 6.1, SaturatedFat 0.8, Cholesterol 75.5, Sodium 268.9, Carbohydrate 1, Fiber 0.1, Protein 13.3
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
SPANISH SARDINES ON TOAST
Enjoy the taste of the Med with this fresh, wholesome supper using an oily fish that's packed with omega-3 and a good, cheap storecupboard staple
Provided by Good Food team
Categories Main course, Supper
Time 10m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
- Add the sardines and heat through for a few mins until warm.
- Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.
Nutrition Facts : Calories 420 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.81 milligram of sodium
BLACK AND GREEN OLIVE TAPENADE
The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad.
Provided by Wolfgang Puck
Categories Condiment/Spread Food Processor Herb Olive Tomato No-Cook Oscars Fall Winter
Yield Makes 1 heaping cup
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
- To prepare ahead:
- Tapenade will keep up to 1 week, refrigerated, in a covered container.
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