The smell of sardines cooking, take me back to our terrace house in Surry Hills sitting around our table eating these small pilchards. I'd enjoy eating these but it wasn't long before I would start chocking on the small bones, without looking up or stopping what she was doing my mum would toss a small piece of bread my way & tell me to eat, this would dislodge the small bones she'd say.
The memory makes me laugh, we definitely weren't molly coddled as kids.
If Bacalhau (dried Cod fish) is the main course in the Portuguese diet then Sardines are the entree.
Sardines are so beloved by the Portuguese, you'll find them on every restaurant menu in Portugal. At home they are cooked simply usually whole as this retains flavor & moisture.
For the Sardines
- 12 sardines, gutted & scaled
- 1 cup plain flour
- 2 tea salt
- 1 tea white pepper
- 1 cup oil to fry (
Tomato & Capsicum Rice
- 1 cup rice
- 1 large white onion, small dice
- 4 garlic cloves chopped
- 100ml olive oil
- 1/2 capsicum, deseeded, chopped
- 3 bay leaves
- 1 1/2 cups tomato passatta (tomato pulp) if you don't have that use diced tomatoes
- 1 tea paprika
- 2 tea salt
- 4 cups water
- 2 tab parsley flat leaf
Add the onion, garlic & fry for 1 minute then add the capsicum & bay leaves cooking for another minute.
Add the rice & stir coating the grains with the oil. Then add the paprika & salt.
Add the tomatoes & water. Bring the water to the boil on high heat, then reduce the heat to low & cover. Cook the rice for 20 minutes.
2. Before you cook the rice make sure the sardines are cleaned.
Then in a fry pan heat the oil. Then fry the sardines. This should take 3 or 4 minutes on each side.
4. Once the rice is cooked switch off the heat. The rice should be wet. Be aware that the rice absorbs water, so you need to serve immediately otherwise your rice will be dry.