Strain the onion mixture, reserving the liquid. Meanwhile, rinse and fillet the anchovies.Ģ Prepare the puff pastry tart shell as per packet instructions. They should turn a pale golden colour, but not brown. Cover, then stew over a medium heat for 1 hour or more, stirring frequently, until the onions are completely soft and reduced to about one third of their original volume. Heat, then add the onions, garlic, bay leaf, thyme, cloves and salt. Serves 6 3-4 tbsp olive oil 6 medium size onions, peeled and very thinly sliced 3 garlic cloves, peeled and very thinly sliced 1 bay leaf 6 sprigs thyme 3 large yellow cloves Salt, to taste 5-6 salt-packed anchovies 200g shop-bought puff pastry 1 small handful niçoise olivesġ Coat the bottom of a heavy frying pan with olive oil. Like a pissa this? A latticework of whole anchovies and dark olives on caramelised onions and garlic on puff pastry. With its latticework of whole anchovies and dark olives atop a bed of caramelised onions and garlic, this provençal classic – originally from Nice – is oh-so-moreish. Roy Levy, Gail’s Artisan Bakery Cookbook (Ebury Press) Pissaladiere To serve, cut each sandwich into 3 small triangles. Scatter half with slices of radish, then sandwich with the remaining anchovy-buttered bread. Spoon into a small container with a sealable lid and chill until firm, but still spreadable.Ģ Spread anchovy butter thickly on to the bread slices. Makes 9 1x 500g sourdough loaf, cut into 6 slices 25g anchovy fillets 125g butter, at room temperature 10-12 radishes, trimmed and sliced lengthwise.ġ Drain the anchovy fillets, then blitz them with the butter. Any leftover butter can be stored in the fridge for several days. Triangles of soft bread, butter creamed with anchovy and the peppery crunch of radish slices – tasty, delicate and elegant, everything teatime should be. Harumi Kurihara, Harumi’s Japanese Cooking (Conran Octopus) Anchovy butter and radish teatime sandwiches Drain and dry with kitchen paper.Ģ Soak the julienned vegetables in cold water for 5 minutes, drain and pat dry.ģ Mince the anchovy and mix with the other ingredients for the dressing.Ĥ Mix the hijiki and vegetables in a serving bowl. Serves 4 10g hijiki seaweed (dried) A variety of vegetables (lettuce, carrots, cucumber, onions etc), to taste, juliennedįor the dressing 2-3 anchovy fillets 2 tbsp sunflower or vegetable oil 1 tbsp wine vinegar A pinch of caster sugar Pepper 1 tsp soy sauceġ Quickly rinse the hijiki under cold water to remove any foreign matter, then soak in warm water for 10 minutes. Hijiki seaweed salad with anchovy dressing. Find the seaweed in Asian supermarkets and online. When you think about it, anchovy and seaweed is an obvious oceanic pairing, accentuating the rich umami power of these tiny fillets. Our first anchovy salad idea is decidedly Asian, combining crunchy veg with soft black flecks of hijiki seaweed and a sweet and salty dressing. Katie Caldesi, The Italian Cookery Course (Kyle) Hijiki seaweed salad with anchovy dressing Pour over the sauce and serve with cannellini bean mash or with potato gnocchi and some grated parmesan. Remove the meat from the oven and transfer to a serving dish. If there isn’t enough sauce, add a little water, or, if it is quite watery, boil to reduce. Meanwhile, heat the sauce in the casserole and adjust the seasoning. Roast in the oven for 10-15 minutes, until browned. Preheat the oven to 180C/350F/gas mark 4.ģ Remove the lamb from the casserole and place on a baking tray. Cook covered over a low heat for 1 hour, or until the meat is cooked through.
Chop the herbs, garlic and anchovies together on a board.Ģ Heat the remaining oil and briefly fry the anchovies, herbs and garlic. Remove the lamb and drain on kitchen paper.
When hot, fry the lamb pieces until golden, turning frequently. Heat 2 tbsp of the oil in a large lidded casserole dish. Serves 6 4 knuckles and 4 shanks of lamb (about 2kg) Salt and black pepper 2-3 tbsp flour, for coating 4 tbsp extra virgin olive oil 2 sprigs rosemary, finely chopped 1 sprig sage 2 garlic cloves, finely chopped 4 anchovy fillets, preserved in oil 50ml white wine vinegar 200ml hot waterġ Trim the lamb, season and flour on all sides. Anchovy is a favourite Roman flavour when it comes to flavourings, and a true winner in a roast, imparting depth and saltiness to the slow-cooked meat.
0 kommentar(er)
