three recipes in the previous episode
then three in this one that makes us six
month I was really preparing my hands
like three plus three equals six it's a
bit disturbing yes
hey guys sorry this is Alex and this is
part two of six mind-blowing and
outside-of-the-box recipes with just a
can of sardines in the first episode we
made a cheats on a French s cabbage
another one on a Japanese unagi done and
finally a cheats on an Italian dish
called past economy sadness so before we
move on to the recipes themselves I want
to share with you some of my creation
process so how do I come up with such
recipes it's very simple I always done
the same I analyze the product in this
case the sardines and their
characteristics first up the texture
it's fragile and mushy so you can take
advantage of this like make a paste for
example or you can counter that and
trying to firm them up but in all cases
you will have to take extra care of
those second characteristic it's on the
fatty side it's an oily fish already
preserving all so you're going to
counter that with freshness for example
herbs or acidity lime lemon vinegar or
finally a heat like pepper or chili and
the third guy tasting is the strong
smell / flavor / taste which you can in
fact just suffer with a neutral bass or
you can fight it with an even stronger I
think this is a fair preview on how I
create my recipes I just sit I take a
closer deeper look at the ingredient try
to understand it and then the recipe is
just a consequence it becomes obvious
okay no more chitchat [ __ ] let's
make the recipes
eggplants and sardine coma
this is absolutely stunning really
simple to make yet this might be my
favorite recipes in this southern series
open a can of sardines pour the oil from
the sardines in a saucepan add two
tablespoons of caramel paste or you can
use any curry paste using pre-made comma
paste is legitimate in these recipes
keep it as simple and quick as possible
slice an onion and add it to the sauce
pan fry those together until nicely
combined add coconut milk and try to
unstick the caramelized bits from the
bottom of the saucepan cut on the
eggplant in chunks and add it to the
saucepan eggplants are like sponges they
will suck out the liquid hence the
flavors cook those on medium-low heat
for at least 15 minutes so normally to
countdown the evaporation liquid last
you would add to the saucepan a cup of
water for example but if you add instead
a cup of coconut juice like a can of
roasted coconut juice even better you
would counter the evaporation liquid
loss and not dilute the flavors it's a
double win as cashew nuts and then of
the heat add sardines and really really
gently mix that up please do not make a
mushy place just coat the pellets nicely
at the end sprinkle with finely chopped
coriander leaves and a bit more cashews
the reason why that dish works so well
is that both the sardines in the corner
paste have a strong flavor so they
balance themselves nicely without
crushing the other one sudden spread
roll it's really simple and preparation
but it's bored on delivery so first off
let's make a stabbing spread thoroughly
mash sardines and cream cheese in equal
proportions add spring onions finely
sliced chop up a few Pickers some salad
leaves cucumber avocado and carrots now
grab a few Indian chapatis or Mexican
tortillas lay the bread flat and schmear
a layer of Salian spread cover it with
salad leaves by the way do not make the
same mistake I did do not cover the
whole thing with salad Li just leave a
small salmon spread edge at the end so
that when you roll the thing up it will
stick I love that song make an original
line avenge then roll that up and cut it
like a Maki sushi
a good drizzle of spicy mayo which is
just menu and si Racha hot sauce mixed
up it's good its fast then it's perfect
to watch a few episodes on Netflix so by
the way if you like my stuff on YouTube
then you can do a lot worse than
checking my other social media you'll
get some delicious good pics also some
weird [ __ ]
and definitely some behind the scene
fried sardines in chimichurri sauce that
recipe is genius
cuz we are gonna double cook the
sardines it's useless
at best it's definitely not useless I
mean when you cook something you can be
looking for doneness or you can be
looking for a texture like a crunch fine
double so first off let's make a quick
chimichurri sauce that Argentinian salsa
is perfect to bring some kick and some
freshness to meats and fish using a
pestle and mortar bash up garlic salt
black pepper chili flakes paprika
oregano add fresh chili pepper and fresh
parsley finally at a good result of
olive oil and red wine vinegar
you can keep that Sal sign in the fridge
for up to a week in a frying pan over
medium lunch place a circle of parchment
paper that will provide a new extra
layer of protection so that sardines
will stick to the pan safety first as
oil might slightly splash everywhere let
them fry until golden then carefully
flip them over pour that spicy and fresh
salsa over fried sardines and that is
outrageous I mean texture wise you've
got some crunch and some softness from
the sardines and their fatness is
balanced by the kick and the freshness
from the chimichurri sauce so that makes
us six mind-blowing recipes I hope you
like those recipes and if you did then
give it a like thumbs up and spread it
over like butter on your social media I
really enjoy looking at your beautiful
pictures the recipes you make at home
with your family so please don't forget
to tag me in if you're posting them like
on Twitter on Facebook or Instagram in
the meantime take care and bye bye
sorry
a marijuana cigarette found on the floor
of one of your classes
there is no such thing as a man boy or
girl and the responses say as a man