Anchovy Pâté Recipes

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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



Anchovy Paste image

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

8 ounces anchovies packed in oil, drained, coarsely chopped
2 tablespoons fresh white breadcrumbs
1/2 cup butter
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground black pepper

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories     dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9



Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

Steps:

  • Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
  • While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

TO DIE FOR GARLIC FETA PATE

Friends beg me to make this when they come over. Cream cheese, garlic, anchovies, feta cheese and fresh chives are quickly blended and ready to serve in this easy gourmet snack. Even serious dieters can't resist this heavenly spread! Serve with crackers, toasted pita wedges, or sliced baguette.

Provided by DARLENE HINTON

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 10m

Yield 16

Number Of Ingredients 9



To Die For Garlic Feta Pate image

Steps:

  • Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 1.2 g, Cholesterol 39.8 mg, Fat 12.6 g, Protein 3.2 g, SaturatedFat 8.1 g, Sodium 243 mg, Sugar 0.5 g

2 cloves garlic, minced
4 anchovy fillets, chopped
6 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
¾ cup crumbled feta cheese
¼ cup sour cream
1 tablespoon chopped fresh chives
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
freshly ground black pepper to taste

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



Anchovy Pâté image

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

200 g anchovies
50 capers
150 g pickled vegetables
2 teaspoons fresh flat-leaf parsley, finely chopped
200 ml extra virgin olive oil
1 tablespoon white wine vinegar

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