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Sardines in Oil - serve with salad, sourdough, bagel, pita bread, wine and feta -     5 oz
Manufacturer: Fantis / ME032 - 5 oz

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Sardines in Oil - serve with salad, sourdough, bagel, pita bread, wine and feta

Sardines in Oil - serve with salad, sourdough, bagel, pita bread, wine and feta


 sauteed with some garlic and chili and mixed into scrambled eggs. also love them with mustard and watercress on crusty bread.

"One of my favorite sandwiches. Rye bread, mayo, sardines, sliced hardcooked eggs, thinly sliced onion, thin slices of tomato, salt and pepper. Heaven"....Old Red Jan 28, 2007

Wild raised, boneless skinless sardines in oil. Toast a GOOD bagel. Top with a layer of sardines, garnish (with a heavy hand) with capers - heaven........FelafelBoy Jan 28, 2007

I broil drained sardines in olive oil. I cook them till the skin is crunchy and serve them with a squeeze of lemon juice. Divine!............ & drain 1 can sardines in olive oil (inc skin&bone), mix with chilli sauce of choice to taste, 1 mashed ripe hass avocado, grated cheese (I use mature low fat cheddar) - grill, er, broil between 2 wholemeal flour tortillas.
Quesadillas a la sardines.
Lordy that was good.................Peg Oct 31, 2007

In my house we grew up mixing sardines with onions, pepper and hot sauce. You mash them lightly so there are still chunks and then you put them on saltines. All this sardine talk makes me want more. In my house we buy the ones packed in oil. ........ wontonfm Nov 01, 2007


Greek Sardine Pita Sandwich
2 tbs Olive Oil
1 tbs Red wine vinegar
3 tbs Crumbled Feta Cheese
1/4 tsp Oregano
Salt to taste
Black pepper, freshly ground to taste
2 cups loosley packed torn spinach leaves
1 sm Tomato sliced
2 slices Red Onion, separated into rings
1 Pita Pockets halved
3 3/4 oz. canned sardines in oil

In a small bowl comine oil, vinegar, cheese, oregano, salt and pepper; whisk to blend. Toss spinach, tomato and onion wiht dressing. Fill breads with spinach mixture and sardines, dividing equally.
Serves 2.

Greek Salad recipe:
Four sardines
Eight cherry tomatoes - on the vine
Seven or eight centimetres of cucumber - deseeded and large diced
One red onion - peeled and diced
One handful of pitted black olives
One clove of garlic - peeled and crushed
One handful of fresh basil - torn
One handful of wild rocket
One handful of red chard
One handful of endive leaves - torn
Olive oil
Balsamic vinegar
Walnut-sized knob of butter Freshly grated Parmesan
Maldon sea salt and freshly-ground black pepper

Heat a frying pan, add a little olive oil and the cherry tomatoes on their vine. Add a little sea salt and black pepper and fry until the tomatoes colour a little, adding a little balsamic vinegar to sweeten. Remove from the pan but leave it on the heat. Add the butter and a little more olive oil and fry the sardines for two to three minutes each side.

Meanwhile, in a bowl mix the red onion, olives, garlic and leaves and dress with a little olive oil and balsamic vinegar. Pile this onto two plates and sprinkle with the Parmesan cheese. Slide the sardines onto the salad and, snipping the vine in two, place the tomatoes on top.

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