Marinated Anchovies
[…] a stop at Gjusta bakery, where the tahini croissants are a as essential as their anchovies on toast. For anyone who knows me, they are fully aware that I am […]
[…] a stop at Gjusta bakery, where the tahini croissants are a as essential as their anchovies on toast. For anyone who knows me, they are fully aware that I am […]
People, please bear with me. I know that pasta and anchovies are controversial ingredients to be posting at the beginning of my blogging career, but trust me on this one. […]
[…] this is our newest favourite fridge basic to have on hand at all times. The anchovies (not in the title so as not to scare anyone away) gives this vinaigrette/sauce […]
[…] of these brussel sprouts, add some sliced garlic or confit garlic pieces and melt some anchovies into the oil at the beginning of cooking for extra umami delicousness. And to […]
[…] stale sourdough with crusts removed) 1 tbsp olive oil (or butter) 1 tin (approximately 12) anchovies 1 clove garlic, crushed with a good pinch of salt 1 tsp Aleppo pepper […]
[…] stale sourdough with crusts removed 1 tbsp olive oil (or butter) 1 tin (approximately 12) anchovies 1 clove garlic, crushed with a good pinch of salt 1 tsp Aleppo pepper […]
[…] The Green Goddess, the dressing had a mayonnaise base, packed with herbs and a few anchovies. Almost like a blended, creamy, salsa verde. Now, while I may have loved this […]
[…] bowl of a food processor. If you are making this by hand, finely chop the anchovies and the garlic together (I sometimes grate the raw garlic to avoid any larger […]
[…] 1 tbsp finely chopped parsley 10 anchovy fillets Finely chop together the garlic, parsley and anchovies. You can either do this by hand or in a mini chopper. Mix into […]
[…] to macerate and get rid of the raw onion taste) Pile together the herbs and anchovies and chop together finely. Add the garlic and lemon zest into the mix. […]
[…] a little bit of a stretch to call this a Ceasar, but it does include anchovies in the dressing and it absolutely has the right look so I’m letting it […]
A lot of anchovy hiding happens in my kitchen. I love serving anchovy laden sauces to the unenlightened haters, who simply comment on the delicious unidentifiable flavour of the dish. The aversion, as far as…
The secret to this salad is the Umami Anchovy Vinaigrette. Yes, I can see you, through my screen, turning up your nose at the thought of anchovy dressing. But as this pairs perfectly with the…
Welcome to this week's instalment of everything I ate, saw, covet and made since we last met. I've packed it full with some NYC recs, my new Amazon list and my top smoothie recipes. Classes…
This smoked mackerel salad was one of the starters for my Popup at Pump Street Bakery, served alongside beetroot carpaccio and Pump Street focaccia. All of our fish on the menu, including arguably the best…
The contrast of the caramelised orange flesh of squash wedges and the bright green glossy leaves of the sprout tops are the perfect invitation to indulge in the flavours, colours and textures of this dish. …