Archive for the ‘Anchovies’ Category

Baked Cod Salsa Verde 1

June 7, 2016

Baked Cod Salsa Verde 1Baked Cod Salsa Verde 2

Pasta Putannesca (Dino Joannides)

March 2, 2016

Serves 4
dried spaghettini, fedelini or linguine (the sauce also works with rigatoni) 400g
extra virgin olive oil 3 tbsp
red pepper flakes a pinch
Cetara or Nola anchovies 10, rinsed
garlic 6 cloves, chopped
San Marzano tomatoes 6 fresh, chopped and deseeded, or 1 x 400g can of San Marzano tomatoes, drained
Taggiasca olives 15-20, stoned and chopped
Pantelleria capers 2 tbsp, drained

Cook the pasta in a pan of boiling salted water until al dente.

Meanwhile, heat the olive oil in a frying pan. Add the red pepper flakes and anchovies, stirring and crushing them into the oil, and cook for 1½ minutes. Add the chopped garlic and fry until it is light golden. Stir in the tomatoes, olives and capers, then simmer the mixture, uncovered, for 5-8 minutes. Add 2-3 tablespoons of the pasta water to the pan just before the pasta is ready.

Drain the pasta, then tip it into the pan of sauce and toss well. Serve in deep plates.

Perfect Potted Shrimp (Felicity Cloake)

November 5, 2015

Perfect Potted Shrimp (Felicity Cloake)

The Blunt Familys Shepherds Pie (Emily Blunt Stanley Tucci)

November 5, 2015

The Blunt Familys Shepherds Pie (Emily Blunt Stanley Tucci)

Black Olive Tapenade Toasts with Anchovy and Capers

November 5, 2015

Black olive Tapenade Toasts with Anchovy and Capers

Flashy Fish Stew Saffron Sauce and Garlic Bread (Jamie Oliver)

September 24, 2013

Flashy Fish Stew Saffron Sauce and Garlic Bread (Jamie Oliver)

Janssons Temptation (Potato Gratin)

September 24, 2013

Janssons Temptation (Potato Gratin)

Spicy Seafood Fusilli

September 6, 2013


Spicy Seafood Fusilli

Perfect Tapenade (Felicity Cloake)

September 6, 2013

Makes 1 smallish bowl (a little goes a long way)
200g whole black olives, preferably niçoise or kalamata
3 tbsp capers, well rinsed if packed in salt
2 anchovies, well rinsed if packed in salt, roughly chopped
1 fat clove of garlic, crushed
2 tsp fresh thyme, chopped
Juice of ½ lemon
5 tbsp extra-virgin olive oil

Remove the stones from the olives with a pitter or a sharp knife. Put in a food processor with the capers, anchovies, garlic and thyme, and whizz to a rough puree. Squeeze in the lemon juice and, with the motor still running, add the oil.

Alternatively, pound the garlic, anchovies, capers and thyme together in a pestle and mortar until smooth, followed by the olives, leaving these slightly more chunky, then gradually add the oil and lemon juice, pounding between pours.

Taste, and add pepper and more lemon juice if necessary.

Brilliant Burgers (Jamie Oliver)

September 4, 2013

Brilliant Burgers (Jamie Oliver)