When you do it like this it means you’re french. When you do it like this it means you’re english, okay? When you’ll get it on like this makes like you’re a mongrel Yes! Okay, so this is Alex listen I wanted to make a video about fresh food, but the thing is I don’t have any fridge yet So the one thing I could find Is this: a can of sardines. So, I believe you cannot do any suitable recipe with just a can of sardines, right? Wrongwrongwrongwrong 6 Mindblowing dishes now So true-blue floor before making this video. The only meal I could have think of when it comes to kind of Sardine would have been only Sardines on a sheet with a gob of food on the side. It’s not that it’s not good … It’s just a bit tedious. That was before because now I know that you can do so much more with time a can of sardines.And I’m gonna share oops and I intend to share all my recipes and all my discoveries with you guys That’s the main purpose of this video otherwise. There’s no phase. Hey people, I’m making a video, but I’m not gonna share anything. So first off, you need to know five things about sardines. They are cheap and yes, I “ve realized that” having this as my first quality forms me look a bit tight Second, you can retain those out of the fridge for about, you are well aware an approximate period of … Forever. Everything inside is cooked. Which I’m sure you will agree is safer considering the previous degree. For the texture of the fish, the flesh itself is very fragile So you gotta take extra care when you be addressed with them. And five, it’s on the fatty surface. I make sardine is an oily fish. Which is preserved in all so lubricant. Oil in petroleum it’s not like a double negative It doesn’t work this mode. That’s it for the theoretical stuff So now to the practical trash: the recipes Easy a bit less shorter or longer Italian, Indian, French, I believe there is one recipes for each and every one of you Marinated Sardines This is my take on a french classic called fish in escabche sauce.I know escabche rackets figment But it’s just about red-hot marination Garlic. A blood orange( a regular orange undertakings fine ). Parsley. Onions. Carrots. Celery. And a merge of spices. If you want to know your spices, watch my succession announced Mundus Aromaticus and start building a solid and useful spice rack Here I’ve got cloves, coriander seeds, cardamom, sun anise, cinnamon, black peppercorns, pink peppercorns Place a saucepan over medium heat Drop in a third of a goblet of vinegar. To generate more spices in I’m adding some pickling liquid Does it look mysterious? Pickling juice is just the most precious gem for lazy and smart cooks. It has perfect fractions of salt and acid Squeeze the orange liquor in for tang and sweetness and grate the skin Next drop everything in saucepan except for garlic and parsley You need to cook and infuse all those flavors for about 810 minutes merely to get rid of the first acidic knock In the meantime take a can of sardines arrange them in a dish.Those were preserved in olive oil so I’m utilizing that liquid as well Add a few bits of garlic cloves and some parsley Gently[ pour] over the sizzling marination and cause that sit in the fridge overnight enjoy those cold on a garlicky toast Tangy, intense, crispy, spicy, and so fresh. This is definitely my kind of recipe Right guys, I’m editing this video right now, but I reckon it’s time for a speedy studio update So this very quick studio update is gonna be all about earns and neglects Soap dispenser on the wall: Fail. Workshop chests to organize all the video gear: Win. Fluorescent tape on the edges of my shelves: Fail. Temperature control electrical boiler: Win. Guys, that’s it for the quick studio tour. Back to the sardines. Glazed and inhaled Sardines.This one is inspired by a Japanese saucer announced Unagi Don. So classically, it would be eel fish glazed with sweet soy, reason, and mirin sauce, and roasted over a charcoal grill So if I may, there are a few challenges in this recipe because I’ve got no purpose , no mirin , no charcoal grill, and no eel Maybe we change recipe? No! We don’t change recipes! Now, you just build on something in a saucepan over mediumlow heat Drop in half a bowl of ocean half a goblet of vinegar 1/2 a cup of Molasses, or a full goblet of light sugar And a beaker of soy sauce I don’t have a charcoal grill so to get the same barbecue effect, simply add a duet tablespoons of smoked Paprika in the Saucepan and cook that for 10 minutes on low heat To get a silky and glossy finish, add a teaspoon of corn or potato starch diluted in a bit of liquid Now open a can of sardines So those are not preserved in oil, just sea because I felt otherwise the whole dish would be too heavy.Thoroughly Coat each filet in the sugared and sticky sauce and then place it on top of heated and fluffy lily-white rice Add a few spring onions, spray some sesame grains, and Voil! Sticky Smokey caramelized and the tang from the sauce slice through the fattiness of the fish Sardines and Fennel pasta, it’s a dish that is Directly inspired by a dish I had in the most south of italy in Sicily.It was called Pasta Con Le Sarde. Italian spectators, discretion is cautioned. This is not exactly pasta con le sarde. You know you guys tend to be a bit picky when it comes to Italian food? Pre cook a handful of pasta. The best would be bucatini but spaghetti is immense extremely. Stop like two minutes before amply cooked strain, but deter some water for later Now we chop an onion Garlic clove and some parsley. Trim off the insignificant tender leaves from the fennel, and chop them up approximately Now chop up the fennel finely into divests Rehydrate a handful of raisin by drench them in boiling hot water Place a wash over medium heat. Add a rain of olive oil. Drop the onion the garlic, the raisins. To leave it a delightful emblazon precisely use a Saffron if you’ve got some and you’re wealthy.Or merely you know tomato paste if you’re let’s say, you know more casual( stone-broke !) Add fennel airstrips, assortment that up. Add cashews or any nuts you have. Now pour in some leftover liquid from your pasta. Close the lid and[ cook] that for ten minutes on low hot Then computed your pasta, but do not overcrowd it Open a can of sardines and lend them in dollops Sprinkle with Fennel crowns, Parsley, breadcrumbs, and lemon zest Finally a delightful constrict of lemon Everything makes great in this dish and not only because it’s Italian Sardines and Pasta bring some richness Lemon Parsley and Fennel take care of the freshness you also got some good crunch from the cashews and the breadcrumbs Humble and Flavorful. That could be a definition of Italian cuisine So guys that’s it for portion 1 in the next place I will show you three more recipes that you can rustle up with exactly a can of sardines.Truth tell people, my favorite saucer is in the second video of course it is So now parties, it’s your turn I want to know which dish you cook with exactly a can of sardines Byebye, take care, salut !.