Best 2 Anchovy P Recipes
Anchovy paste is a versatile ingredient that can be used in a variety of dishes, from sauces and dips to pizza toppings and pasta dishes. It is made from finely ground anchovies, salt, and oil, and has a strong, salty flavor. If you are looking for a recipe to cook with anchovy paste, there are many options to choose from. Here are a few tips for finding the best recipe for your needs:
Let's cook with our recipes!
ANCHOVY PâTé
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) says of this recipe: "This dish is best made with the strongly flavoured salted anchovy fillets (be sure to rinse them well), but the anchovies from tins or jars will do as well. You can either use a food processor or pound everything with a pestle and mortar. This paste will keep for several weeks in the fridge and is served on biscuits or bread." This recipe is from his book 'real greek food', which he co-authored with food writer Charles Campion. It's obviously a recipe for those who love anchovies! I'm posting it here for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Spreads
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Making the pâté with a pestle and mortar: Work the anchovies, capers, vegetables and herbs together in a paste; add the oil and, finally, the vinegar. You should end up with a thick paste.
- Making the pâté in a food processor: Start by adding the anchovies to the bowl, process; them stream in the oil; add the other ingredients and process to finish up with a thick paste.
Nutrition Facts : Calories 1065, Fat 96.8, SaturatedFat 14.2, Cholesterol 85, Sodium 4065.7, Carbohydrate 20.1, Fiber 1.2, Sugar 9.8, Protein 30.1
ANCHOVY PASTE
This is a tasty take on the Classic British Gentleman's Relish as a perky canapé topping. Great for perking up sandwiches or scrambled eggs on toast too!
Provided by English_Rose
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
- Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
Nutrition Facts : Calories 201.3, Fat 18.3, SaturatedFat 10.4, Cholesterol 66.2, Sodium 1215.8, Carbohydrate 0.5, Sugar 0.1, Protein 8.9
Tips:
- Choose fresh anchovies: Look for anchovies that are plump and have a silvery sheen. Avoid any that are discolored or have a strong odor.
- Clean the anchovies properly: Remove the heads, guts, and bones from the anchovies. To do this, use a sharp knife to cut off the head and then use your fingers to pull out the guts and bones. Rinse the anchovies thoroughly under cold water.
- Use a variety of cooking methods: Anchovies can be cooked in a variety of ways, including grilling, frying, baking, and salting. Experiment with different methods to find the one that you like best.
- Don't overcook the anchovies: Anchovies are a delicate fish, so it's important not to overcook them. Cook them just until they are opaque and flaky.
- Pair anchovies with other flavors: Anchovies have a strong flavor, so they pair well with other bold flavors. Try them with garlic, lemon, tomatoes, and herbs.
Conclusion:
Anchovies are a versatile and delicious fish that can be enjoyed in a variety of ways. With their salty, briny flavor, they add a unique umami flavor to dishes. Whether you're using them as a main ingredient or as a flavor enhancer, anchovies are sure to please. So next time you're looking for a new way to enjoy fish, give anchovies a try. You won't be disappointed!
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