Anchoiade Recipes
ANCHOIADE
Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1/3 cup
Number Of Ingredients 6
Steps:
- Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
- Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.
ANCHOIADE
This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.
Provided by evelynathens
Categories European
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
- Blend until very smooth.
- Spoon into a serving dish and top with the parsley.
- Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.
Nutrition Facts : Calories 908.5, Fat 89.4, SaturatedFat 13.1, Cholesterol 72.3, Sodium 3126.7, Carbohydrate 3, Fiber 0.4, Sugar 0.1, Protein 25.3
FIG ANCHOIADE
From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.
Provided by AmandaInOz
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the figs in hot water for about 15 minutes, then drain.
- Put everything, except the oil and orange flower water, into a food processor.
- Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
- Cover and chill until ready to serve. Best to make at least a day ahead.
Nutrition Facts : Calories 263.1, Fat 25.4, SaturatedFat 3.6, Cholesterol 14.2, Sodium 613.1, Carbohydrate 4.7, Fiber 1, Sugar 3, Protein 5.3
ANCHOIADE
Categories Condiment/Spread Fish Garlic Herb Tomato Quick & Easy Almond Bell Pepper Gourmet
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- In a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth. Anchoïade may be made 1 day in advance and kept covered and chilled.
- Serve anchoïade at room temperature on toasts.
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Servings 4Total Time 15 minsCategory Condiments
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Servings 4Total Time 15 minsCategory Condiments
- Coarsely chop enough anchovies (about 10 fillets) to equal about 3 tablespoons, and measure 4 teaspoons oil from tin. Reserve any remaining anchovies and oil for another use.
- Heat chopped anchovies, anchovy oil, garlic, and crushed red pepper in a small skillet over low. Cook, using the rounded side of a spoon to smash anchovy mixture until it resembles a paste, about 4 minutes.
- Remove from heat, and transfer to a small heatproof bowl. Stir in parsley, lemon zest and juice, and olive oil, adding more lemon zest and juice to taste. Serve warm or at room temperature as a spread on toast, a dip for crudités, or a condiment for steak.
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