I was really preparing my hands like three plus three equals six.

It's a bit disturbing.

Yes.

Hey, Sarah, this is Alex, and this is about to off 69 blowing and outside of the box recipes with just a can off sardines.

In the first episode, we made cheats on French escabeche, another one on a Japanese Magadan and finally cheats on an Italian dish cold.

Secondly, a marijuana cigarette.

So before we move on to the recipes themselves, I want to share with you some of my creation person.

So how do I come up with such recipes?

It's very simple.

I always start the same.

I analyzed the product in this case, the sardines and there characteristics.

First up the texture.

It's fragile and mushy, so you can take advantage off this like make a paste, for example.

Oh, you can count on out and trying to film them up, but in the old cases, you will have to take extra care off those certain characteristic.

It's on the fatty side.

It's an oily fish, already preserved in old, so you got a counter that with freshness.

For example, herbs or acidity, lime, lemon vinegar or, finally, a heat like pepper.

And the fellow statistic is the strong smell.

Slash flavor slash taste, which you can, in fact just suffered with a neutral base.

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 abuse.

Okay, no machi chapel.

She Let's make the recipes, plants and sudden coma.

This is absolutely stunning, really simple to make.

Yet this might be my favorite recipes in this sudden Siri's.

Open a can of sudden pull the old from the sudden in a saucepan at two tablespoons off coma paste.

Or you can use any curry paste.

Using premade comma space is legitimate in this recipe's.

Keep it a simple and quick as possible slicing union and added to the source, fried those together until nicely combined at coconut milk and try to unstick the caramelized bits from the bottom of the saucepan.

Captain Eggplant in chunks and added to the saucepan.

Eggplants are like sponges.

They will second the liquid.

Hence the flavors took those on medium low heat for at least 15 minutes, so normally to counter the evaporation liquid last year would add to the self span a cup of water for you.

But if you add instead a cap off coconut juice like a can off roasted coconut juice.

Even better, you would count out the evaporation liquid less and not dilute the flavors.

It's a double win at cash bonus and then off the heat at saddens and really, really gently mixed that up.

Please do not make a machine just called the fillets nicely at the end.

Speaker with finally chopped Korean dollies and a bit more cash is the reason why that dish works so well is that both the sardines in the corner paste have a strong flavour, so they balance themselves nicely without crushing the other ones.

Spread roll.

It's really simple and preparation, but it's bold on delivery.

So first off, let's make a sudden spread thoroughly.

Mash studies and cream cheese in equal productions at spring onions, finely sliced, chop up a few pictures some sad Lee's cucumber, avocado and carrots.

Now grab a few Indian chap Patties.

Oh, Mexican tortillas.

Lay the bread flat and schmear a layer off Sally in spread.

Cover it with salad leaves.

By the way, do not make the same mistake.

I do not cover the whole thing with salad.

Please just leave a small seven spread edge at the end so that when you roll the thing up, it wouldn't stick.

I loved it some Macon or isn't a line a bench?

Then roll that up and cut it like maki sushi.

Good result of Spicy Mayo, which is just milieu in sriracha hot sauce mixed up.

It's good, it's fast and it's perfect.

Watch a few episodes on Netflix.

So, by the way, if you like nice stuff on YouTube, then you can do a lot worse than checking my other social media gets a delicious good pics or to some weird shit, and definitely some behind the scenes fried sardines in chimichurri sauce.

That recipient is genius because we're 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.

Oh, you can be looking for that fixture like a crunch findable.

So first off, let's make a quick chimichurri sauce that Argentinean salsa.

It's 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 organa at first, chili pepper and fresh parsley.

Finally, at a good result of evil and red wine vinegar, I don't want to write.

You can keep that south side in the fridge for up to a week.

Frame pan over medium.

Place a second of parchment paper that will provide a new extra layer of protection so that submarines won't stick to the path.

Safety first.

As oil might slightly splash everywhere, let them fry until golden, then carefully flip them over.

Pull 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 they're fatness is balanced by the kick and the freshness from the futurist sauce, so that makes us six mind blowing recipes.

I hope you like those recipes, and if you didn't give it, a light comes up and spread it over like better 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 sag mean if you're posting them, like on Twitter on Facebook or Instagram.

In the meantime, take it.