My cabinets are hardly ever and not using a tin or two (or three) of tinned fish. Sardines, anchovies, tuna, smoked oysters: they’re all often on standby, and I’m loopy about all of them. I discover them very reassuring, too, as a result of they imply I’m by no means greater than about two minutes from a meal, whether or not they’re simply unfold on toast, or combined with a bit of Tabasco and lemon juice, maybe, or some soured cream and herbs. I additionally use them to dial up all types of different dishes – pizza and pasta, say, enjoyment of tinned fish as a lot as toast does, as do potato salads – and so they may even be the primary cause to make a specific dish. Starring position, not standby.
Tinned fish crostata (pictured high)
Crostata, or Italian pies, are often related to candy, jammy fillings, however in addition they work as savoury dishes, too. Double carbs and a tin of fish: pleased days. Use no matter tinned fish it’s important to hand: that is equally scrumptious made with mackerel, anchovies or tuna. Make extra of the chermoula than you want: it retains effectively within the fridge for an excellent few days and is gorgeous 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
Prepare dinner 45 min
Serves 4
For the crostata
1 potato (150-200g), unpeeled, very thinly sliced (use a mandoline, ideally)
120g tin sardines (or different fish) in olive oil, drained and oil reserved, fish damaged into small items
2 garlic cloves, peeled and crushed
5g thyme sprigs, leaves picked
75g creme fraiche, plus 50g further for serving
½ tsp chilli flakes
½ tsp nigella seeds
10g picked contemporary dill leaves, roughly chopped
Flaky sea salt and black pepper
325g block puff pastry
1 tbsp milk
1 shallot, peeled, minimize into ½cm-thick rings and separated (70g)
25g capers, drained and roughly chopped
For the chermoula
25g coriander leaves, roughly chopped
10g parsley leaves, roughly chopped
10g capers
1 garlic clove, peeled and crushed
½ tsp chilli flakes
2 tsp apple cider vinegar, or white-wine vinegar
75ml olive oil
Warmth the oven to 200C (180C fan)/390F/gasoline 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 a teaspoon of salt and a quarter-teaspoon of floor black pepper. Toss gently together with your arms, simply to mix, and put aside.
Minimize out a bit of greaseproof paper the identical dimension as a big baking tray, then lay it on the tray. Put the pastry on high of the paper, roll it out right into a 2mm-thick 25cm sq. then minimize out a 25cm-diameter circle. Twirl and twist the trimmings into cheese straw shapes, then connect them to the surface of the circle, so they give the impression of being a bit like a pizza crust – brush the sticks with milk to assist them stick and to present the completed pie a pleasant shine. Layer the potatoes all around the pastry base, so that they’re overlapping barely, then sprinkle on the shallots and capers. Bake for half-hour, then scatter over the items of sardine and bake for an additional quarter-hour, or till the potatoes are absolutely cooked by way of.
Whereas 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 the chermoula excessive. Stir the remaining 50g creme fraiche to loosen it, then drizzle it over the crostata. Serve with the remainder of the chermoula alongside.
Conchiglie with smoked oyster sauce
Tinned smoked oysters really feel as if they need to be my responsible secret, however I really feel no guilt and there’s no secret. In actual fact, there was a time once I simply acquired by way of not less than a tin per week, often simply piled on to toast, however generally extra concerned, as with the unique model of this recipe. For those who aren’t a fan of them, use one other tinned smoked fish of your selection.
Prep 15 min
Prepare dinner 25 min
Serves 2
For the garlic breadcrumbs
1 tsp olive oil
10g breadcrumbs, panko for desire
1 small garlic clove, peeled and crushed
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, drained of juice and roughly chopped
½ tsp sugar
5g thyme leaves
10g parsley, leaves and mushy stems finely chopped
340g tinned smoked oysters (ie, 2 tins)
150g conchiglie, or different giant pasta of your selection
First make the garlic breadcrumbs. Put a big frying pan on a medium warmth, add the olive oil and panko, and toast gently for 3 minutes, simply till the crumbs begin to color. Add the garlic, chilli flakes and a quarter-teaspoon of floor black pepper, prepare dinner for a minute extra, then tip on to a plate lined with kitchen paper to empty.
Put the oil in the identical pan, nonetheless on a medium warmth, then add the onion and a half-teaspoon of salt, and saute, stirring often, for six minutes. Add the tomatoes, sugar, half the thyme and parsley, and a half-teaspoon every of salt and floor black pepper, flip down the warmth to medium-low and prepare dinner for 10 minutes. Stir within the tinned oysters and their oil, then take off the warmth.
Carry a big saucepan of water to a boil, add a tablespoon of salt, then drop within the pasta and prepare dinner till al dente, or in response to the packet directions. Drain the conchiglie, saving three tablespoons of the pasta cooking water, and stir the pasta into the sauce. Add the remainder of the chopped herbs, then toss and stir to mix, including pasta water to assist emulsify and loosen the combination, if want be.
Divide the pasta between two shallow bowls, high every with a pinch of salt and some twists of black pepper, scatter over the garlic breadcrumbs and serve without delay.
-
Uncover Yotam’s recipes and lots of extra out of your favorite cooks in the brand new Guardian Feast app, with good options to make on a regular basis cooking simpler and extra enjoyable
