Sardine Favours
"Favours" were all the rage in Victorian England! Many people have such a wrong concept of how good, or rather, BAD English food really is. I love it myself. It was one of the very first cuisines that a trained on as a professional cook. One of my favorite cookbooks in my rather large collection is Michael Smith's Fine English Cookery--I even obtained an autographed copy! I figured since were are doing period horror, most of which is set in Victorian England (and those that aren't have British actors in them!), then a proper Victorian recipe was in order.
4 oz. shortcrust (you have to make this) or puff pastry (you can buy this)
2 oz fresh Parmesan cheese, shredded
8 large tinned sardines
Pinch cayenne pepper
Rind of 1 lemon/chopped chives and/or favorite seasoning(s)
Salt and pepper to taste.
Beaten egg
1. Roll out the pastry and cut it into 8 pieces to the size that will encase each sardine.
2. Roll the sardines in the grated cheese and season well.
3. Roll them up in the pastry like a sausage roll. Seal and nick the tops for steam, brush on beaten egg. Bake for around 20 minutes in a 375 to 400 degree oven for shortcrust pastry, some time for puff paste at 325 degrees.
AND IN CASE ANYONE NEEDS A HALLOWEEN COSTUME IDEA....!
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