Toaster Oven/Stovetop: Fishy Snacks - Anchovy Savories and Deviled Eggs Stuffed with Sardine Mash

During the last few weeks of recipe frustration, I did make two recipes that came out well but only for people who like sour and salty snacks.

I like anchovies, so I had to try Jack’s recipe Anchovy Savories from Cooking on a Bootstrap (eBook version).

While it looks like a simple recipe, it is, but the whole melting butter mixed with flour thing intimidates me.


Toaster Oven / Hotplate: Anchovy Savories
(From Jack Monroe’s Cooking on a Bootstrap (eBook) )

Makes enough sauce for 2 slices of toast.


Ingredients:

1 tspn Butter
1 tspn Flour
A little Milk
A small lump of hard Cheese, grated
A few drops of hot sauce
2 pieces of multi-grain bread
Parsley (optional)
1 36g (1.25oz) Can of anchovies, drained


Process:

Make toast, first, either in a skillet or in a toaster oven.

In a small skillet, add butter.
On a low heat, melt butter.
Add flour and stir.
Keep stirring as you slowly add a bit of milk.
Keep stirring to avoid lumps.
Add grated cheese.
Keep stirring.
Add a bit more milk, if needed.
Add hot sauce.
Keep stirring, scraping the bottoms and sides of skillet.
Sauce should be slightly thick.
Spread a layer of sauce on toast.
Top with a few anchovies.
Add parsley (optional).
Eat immediately.

To my mind, this is a snack food.

Note: You may have heard about the controversy over the contents of some Parmesan Cheese containers. Some companies were selling cheese flavored sawdust. Well, the same problem exists in the spice industry. I had a jar of Parsley that was more like twigs than parsley leaves. So, that is why I did not use parsley in this recipe




I credit Alex Fergus for the inspiration for the following recipe. You can find him at https://www.alexfergus.com/blog/51-sardine-recipes-for-the-fussiest-of-fish-eaters.


Deviled Eggs Stuffed with Sardine Mash

Pre-preparation:

Make hard-boiled eggs via toaster oven. See recipe on this blog.

Make sardine mash. See recipe on this blog.

Ingredients:

Hard-boiled egg(s)
Sardine mash
1 TBspn Mayo and a little more
1/2 Capful of lime juice
Ground black pepper to taste
1 TBspn of parsley, dry


Process:

Peel egg(s) and cut in half lengthwise.
Carefully remove the yolk(s) and put into sardine mash container.
Add Mayo into container.

Add Lime juice to mixture.
Add ground black pepper.
Stir and mix sardine mash and yolk(s) well.
Stir mixture until it is creamy.
Add more mayo if needed.
Take a Tsp scoop or more of mixture and fill the hollow in the egg halves.
Sprinkle deviled egg(s) with crushed dry parsley.

#GERD-friendly if you do not add Black pepper.