#HowToBloke

[EN subtitles] If there's such a thing as gourmet canned sardines on toast, then this is a top contender ! Try the HowToBloke recipe for tinned sardines on toast cooked in the oven or under the grill. These tasty fishy toasts are great for lunch or when you fancy an easy snack, and remember that these sardine toasts are made with canned sardines not fresh sardines (these particular sardines were tinned in a tomato sauce) and are a cinch to make so even a bloke can cook this recipe ! :)
The photo of the sardines on toast shown here doesn't do it credit really - it tastes way better than it looks ! If there's a sardine naysayer in the household, but you love ♥ tinned sardines, try out this recipe and they may well have a different opinion about the humble sardine after sampling a slice !
So, if you've been wondering what to do with that tin of sardines sitting in your pantry, now you have an idea ! :)
Oven temperature = Hot. About 240 centigrade.

[@HowToBloke]

If you've really enjoyed this recipe, please consider buying a, 'Thanks' (by clicking the heart-shaped icon with a $ dollar sign inside it). 👍

[@DHEMGHJS]

I love the way he says," how much,I dunno," refreshing! Nice bit of scoff with no frills.

[@HowToBloke]

:) Thanks for watching How To Bloke 👍

[@jaybailleaux630]

Anything sardine is great. My Sicilian grand mother hooked me up with sardines as a child. Surprised other cultures also like sardines.

[@HowToBloke]

This sardines recipe is my most popular food video at the moment. Thanks for watching How To Bloke 👍

[@chandahead]

I made this and it was as delicious! Turned an ordinary can of sardines into something special. Thanks.

[@HowToBloke]

Glad you liked it, and thanks for watching How To Bloke 👍

[@clydenechinetti2296]

Finally, I have found this recipe. I first read about it in a French Cookbook, but no recipe. They had it as an appetizer for lunch, served in the living room with a glass of wine, where they could talk and spend time together before their meal. I loved the simple ingredients and yet the luxury of glass of wine and time enjoyed together at lunch. Now I can try this. Thanks. (Memories of my husband and his family together. They were French.)

[@HowToBloke]

Thanks for watching How To Bloke 👍

[@shaiy777jjckpw8]

😀😘❤️That's Very good like minded Receipie 🌶️,Some Cilantro, Parsley green scallions,also on French Baguette,green chili or jalapeno pepper🥖!!!

[@HowToBloke]

Rock & Roll 👍 Thanks for watching How To Bloke.

[@anthonycollins7332]

Got no salad herbs but this is how I eat canned tuna, sardines, and fish steaks now. With a bunch of seasonings found in the kitchen. Thanks.

[@HowToBloke]

👍 and here's my hot canned tuna recipe you might wanna try kzbin.info/www/bejne/q2PUi2yZlLCWrbs

[@markmall]

Just made this for supper, What,s not to like ? Delicious !

[@HowToBloke]

👍

[@albertsmyth9616]

Looks delicious, and so much better than the usual plain tin of sardines mashed up on toast that I usually have. Thanks for a great idea!

[@HowToBloke]

Thank you so much. And thank you for watching #HowToBloke 👍

[@Ottawa411]

Thanks for the great recipe. I've been looking for sardine recipes. I leave the bones in because I need all the calcium I can get.

[@HowToBloke]

Thanks for watching #HowToBloke 👍

[@sammyt3514]

This looks delicious; will certainly give it a try. Thanks!

[@HowToBloke]

👍

[@myrawinton]

Great recipe , great explanation .🐟.Im glad found your video you posted it two years ago.Love the Dijon mayonnaise! For me I would replace the tomato ketchup with Lea and Perrins Worcester sauce which has anchovies .🙏🏻🙂

[@HowToBloke]

Thanks for watching #HowToBloke 👍👌

[@Birdsparty]

This is so yummy! Love it as a snack or light lunch!

[@HowToBloke]

👍

[@geoffsaunderson5766]

Guys halfcut, this for me makes it way more legitimate 👍 I subbed, I really liked the good fun recipe, it looks delicious so I’ll have a go at it, I liked the chaos vibe of the presentation and the salad thrown at it made me laugh (you had clearly had enough by then lol) It was entertaining and good food mate. I would say relax and stop taking it so seriously, but that would take away the undercurrent of stress I found pretty funny. Keep it up 👍

[@HowToBloke]

Thanks for watching How To Bloke 👍

[@simonoliver7940]

Looks like a nice change of pace, im gonna try it, thanks.

[@lil-al]

Love that pouring rain in the background! How I miss the English weather.

[@HowToBloke]

Thanks for watching #HowToBloke 👍

[@charlottescott6609]

Very tasty thanks 👍

[@HowToBloke]

Thanks for watching How To Bloke 👍

[@pauld5664]

Very tasty, thank you

[@HowToBloke]

And thanks for tryin' the recipe 👍

[@RJ_Groot]

mouth watering!

[@HowToBloke]

Thanks for watching How To Bloke 👍

[@tprski]

Cheers from Canada!! Wonderful recipe was thoroughly enjoyable. Thanks for posting.

[@HowToBloke]

Glad you enjoyed it! Thanks for watching #HowToBloke 👍

[@yvonneandreassen]

brilliant-thanks.....

[@HowToBloke]

You're welcome! And, thank you for watching #HowToBloke 👍

[@alvinkong6528]

Great video and thank you for sharing

[@HowToBloke]

Thanks for watching How To Bloke 👍

[@Believe30]

I made this today on 2 chaffles. (Doing low carb.) They were awesome! I would have never thought to put mayonaise with sardines, but it turned out great. Thank you for your recipe. BTW, I made it on the stove in cast iron. Cheers.

[@HowToBloke]

Good idea! 👍 Thanks for watching #HowToBloke

[@nickknowles1981]

Hiya I made this to put on jacket 10 mins before it was finished, I added Italian herbs, grated mozzarella and mixed it in then topped with grated parmesan when on the spud, very nice

[@HowToBloke]

@HowToBloke likes this serving suggestion! 👍👍

[@edwardglen4996]

This man is funny 🤣 😂 😆 😄 really enjoyed watching

[@HowToBloke]

Thanks for watching #HowToBloke ! 👍

[@LakerFan69]

I make this all the time. Delicious

[@HowToBloke]

Thanks for watching @HowToBloke 👍

[@therog6665]

Hey man I'm totally going to make this looks freaking awesome

[@HowToBloke]

👍 Thanks for watching #HowToBloke

[@NessaRossini...]

I'm allergic to dairy so it looks like it would make an awesome ''pizza'' for me. I'll have to try this. Thanks.

[@HowToBloke]

Do try my canned sardines pizza recipe kzbin.info/www/bejne/eKDNh2mPp5qAmas too. Thanks for watching #HowToBloke 👍

[@NessaRossini...]

@@HowToBloke onto watching it now, thank you.

[@bobbychawla14]

This reminds me of a tuna melt on toast. I think I prefer whole sardines on toast however. Great recipe

[@HowToBloke]

👍

[@lauramartinez9606]

What was the ovevn temperature

[@HowToBloke]

Hot. About 240 centigrade. Thanks for watching How To Bloke 👍 (and subscribing).

[@IrishMadWoman]

Any tips on a quick way to get rid of the scales on the sardines? I really don't like the scales. Thank you

[@HowToBloke]

Tinned sardines usually have no scales but if your canned product does, try another brand. If you're talking about fresh sardines, I scrape with a bluntish knife from the tail towards the head under a running tap. Easier than that though, buy fresh sardines from a fishmonger already filleted and ready to cook; a bit more expensive - but less palaver. Thanks for watching #HowToBloke 👍

[@cherrypickerguitars]

Posh? Bro, it looks like cat food. (I’m Canadian. WTF do I know) Peace (just a tease - I’m sure it’s very good - my mom, God rest her soul, would have gone bananas for this! She was from Minehead)

[@HowToBloke]

:) Thanks for watching How To Bloke 👍

[@adrianrubi5012]

Most important is get the Sardines from a company that removes all the scales before cooking it. So it won’t be stinky.

[@HowToBloke]

👍 Thanks for watching #HowToBloke

[@nathanfarias5779]

So you prebake bread then spread mixture and rebake ?

[@HowToBloke]

If you have a grill, grill one side. Once toasted, turn the slice over and the put the mixture on the un-toasted side of the slice and then grill it to cook it. If you don't have a grill, just an oven, put the bread on a metal tray and put the mixture on top of the slice. The heat of the oven will make the underside of the bread touching the metal tray turn into toast, just like it had been grilled. 👍

[@Believe30]

What were the dried herbs you put in, parsley?

[@HowToBloke]

Shop-bought salad herbs. The one I used in the video contained... (reading from the label) red bell pepper, parsley, chives, onion, garlic, and ground black pepper. Thanks for watching How To Bloke 👍

[@Believe30]

@@HowToBloke thank you! This recipe is a keeper! New subscriber♡

[@HowToBloke]

Thanks for subscribing! If you like that sardines recipe, you might like this hot tuna kzbin.info/www/bejne/q2PUi2yZlLCWrbs

[@miavos3610]

What a pity to take out the bones! It's an excellent source of calcium!

[@TapDancerDood]

And vitamin D

[@jombeemeanstroke6426]

@@TapDancerDood And massive street cred for not being afraid of eating spines

[@DB-xo6xh]

@@jombeemeanstroke6426 definitely 😂

[@batissta44]

Nah I'm good

[@russellgarza9059]

Can u use hot sauce instead of ketchup

[@HowToBloke]

You can leave the ketchup out of this recipe altogether if you wish. If a hot sauce is way too spicy, the sardines mixture will inedible! So, add hot sauce/chili sauce sparingly because if you add too much, you can't take it out!

[@JubeeBijou]

I don't mind the fish bones - more calcium!

[@aaronspainhower2845]

Great vid! It all looks great except I'm disappointed in the addition of ketchup. Blecchhh!

[@HowToBloke]

:) Thanks for watching How To Bloke 👍

[@rachelcrompton1867]

costa del sol vibes

[@HowToBloke]

Indeed ! Thanks for watching #HowToBloke 👍

[@mmahtnart8986]

The bones are digestible just like peanuts, almonds, etc. No worries mate.

[@17crescent]

As you're not on the BBC you do not have to hide labels.

[@HowToBloke]

Any manufacturer worldwide can view this video, that's why product labels are not revealed intentionally (as best I can!). The BBC are a UK-based broadcasting company. Many culinary brands and their products are not UK based.

[@alexblue6991]

Thanks for making me Hungary

[@HowToBloke]

And, welcome Hungary! :) Thanks for watching How To Bloke 👍

[@PUNKinDRUBLIC72]

Englishman saying "scallions???"🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@HowToBloke]

Sounds fierce doesn't it. "Scallions they were, Sir" (on board ship - listing to starboard). "Aye, Scallions indeed they were Yoeman" "Lads, look lively and raise the main'sal in 'n jib - on the double!" Aye, aye Capt' ... [soothing nautical music plays as the credits roll] Thanks for watching @HowToBloke 👍

[@PUNKinDRUBLIC72]

@@HowToBloke I've heard of Rapscallion (Dodgy geezer.) But thought scallions was U.S. for spring onions. 🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@HowToBloke]

@@PUNKinDRUBLIC72 Apparently, they are called spring onions in USA English. Don't know exactly where the word scallions originates but I do like the name.

[@holmzcat8493]

Taking bones out of sardines is a crime

[@robertagabor9128]

I think you can eat the bones, can't you?

[@HowToBloke]

Personal choice. Some folk do, others don't. Thanks for watching #HowToBloke 👍

[@twinfin8571]

Bones are good

[@CokieBarker]

that is sooo lame taking the backbone out. the whole sardine is delicious and nutricious....

[@HowToBloke]

:) Thanks for watching How To Bloke 👍

[@silentj624]

Texture is important. I like sausage but I won't eat it too often because of the grissel. Same with peaches. You can eat the skin but I don't like the fuzz.

[@HowToBloke]

Thanks for watching How To Bloke 👍

[@ianhobbs4984]

Sardines in Tomato is seriously top Yuk. and a waste of good sardines.

[@maryherron1724]

Have your onion ready...don't want to watch u cut the whole thing

[@HowToBloke]

Unfair critique. As you can see I did chop half of the onion required beforehand (already in that bowl as you can see). I spent 48 seconds showing how inexperienced onion-chopping folk might chop an onion finely. If you found that my very brief onion-chopping tutorial was totally annoying (Obviously it was - enough for you to make a comment about it!), simply fast-forward my video. Thanks for watching HowToBloke.

[@ABU-lz2sh]

The brown look is misleading, out of context

[@HowToBloke]

This canned sardines on toast recipe tastes way better than it looks! :) Thanks for watching #HowToBloke 👍

[@davidadausuel4537]

I must say, you really enjoy hearing yourself talk. The one thing that I didn’t like about you, was the fact that you didn’t really listen to what the young person was trying to interject into your recipe. I found that those suggestions would have been wonderful. Your idea would have been spot on if you had taken these ideas into consideration. Also you presented your video as if you were teaching adolescents. Was that the audience you were addressing? You simply made a version of a tuna melt without the tuna or cheese 🧀. Had you allowed your individual to participate in the preparation of your recipe, it would have been spot on. Therefore I must give you three thumbs down for your lack of respect for opinions other than your own.👎🏼👎🏼👎🏼

[@mollerbt]

Hi Karen XD

[@clydenechinetti2296]

You didn't listen or you would have heard him say the same suggestion little while after her. I thought it was his wife and she didn't want to be on camera and may have been holding the camera. The food was the subject, not the ppl. I could be wrong. Food is never childish in France. It is taken very seriously and served with love. It is great insult to refuse what is offered.

[@elliotyudenfriend7481]

Too friendly for u, eh?