ANCHOVY PASTE RECIPES RECIPES
ANCHOVY PASTE RECIPE - FOOD.COM
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!
Total Time 10 minutes
Prep Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 6
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, FatContent 18.3, SaturatedFatContent 10.4, CholesterolContent 66.2, SodiumContent 1215.8, CarbohydrateContent 0.5, FiberContent 0, SugarContent 0.1, ProteinContent 8.9
ANCHOVY PÂTÉ RECIPE - FOOD.COM
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.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 cups
Number Of Ingredients 6
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, FatContent 96.8, SaturatedFatContent 14.2, CholesterolContent 85, SodiumContent 4065.7, CarbohydrateContent 20.1, FiberContent 1.2, SugarContent 9.8, ProteinContent 30.1
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