3 Great Kitchen Hacks with Anchovies - Profood Limited
  • 3 Great Kitchen Hacks with Anchovies

September 21, 2017

Anchovies are a much-loved staple for many different reasons – for one, they add an instant punch of umami to the very plainest of dishes. However, I love them because they are so versatile, taking on the role of a garnish, supporting ingredient or as the leading flavour in a dish with ease.

In celebration of this hard-working ingredient, I’ve created three simple dishes that you can make with just two small tins of Don Bocarte’s Cantabrian Anchovies. While each recipe uses the fish in a different way to create a stand-alone dish, all three dishes could also be enjoyed together for a satisfyingly delicious meal.

Anchovy Salad Dressing

Ingredients
250ml Greek yoghurt (this may also be substituted for mayonnaise)
1 tin (48g) Don Bocarte Cantabrian Anchovies in Olive Oil
3 tsp lemon juice
1 tsp Dijon mustard
4 tbsp Parmesan cheese
3 cloves of garlic
Olive oil, salt and black pepper to taste

Method

  1. Drain the anchovies, keeping the oil (we’ll use this in our next recipe).
  2. Combine all the ingredients, except the salt and pepper, in a blender and mix until smooth.
  3. Season with salt and pepper and serve over your choice of salad greens.
  4. As an optional extra, top your salad with a few more pieces of anchovy and sprinkle with extra Parmesan cheese.

Pasta Aglio e Olio with Clams

Ingredients
400g clams, with shell, purged for 20 minutes in cold water
3 chilli padi (also known as bird’s eye chillies), sliced
6 cloves of garlic, finely chopped
1 stalk of parsley, finely chopped
100g pasta of your choice
3 tbsp anchovy oil leftover from your drained Don Bocarte Anchovies (see previous recipe)
Salt and pepper to taste

Method

  1. Cook the pasta until it is al dente, according to the instructions on the packet. Drain, drizzle with olive oil, then set aside.
  2. Check through the clams, discarding any that have broken or cracked shells. Cook the remainder in boiling water, covering with a lid for 2-3 minutes, or until the shells open. You can also cook your clams in a half water, half white wine mix if you prefer.
  3. Heat a frying pan over a medium heat with 2 tablespoons of anchovy oil. Add your garlic and chilli then sauté until fragrant.
  4. Add the cooked clams, cooking for another minute to absorb the flavours.
  5. Add in the pasta, stirring well.
  6. Serve with a sprinkling of chopped parsley.

 

Jacket Potato with Sour Cream and Anchovy Croutons

Ingredients
2 medium-sized potatoes
50g sour cream
1 stalk of chives, finely chopped
4 fillets of Don Bocarte Cantabrian Anchovy in Olive Oil

Method

  1. Prick potatoes all over with a fork and baste with olive oil and salt. Bake at 200°C for 75 minutes, or until the insides are soft and the skin is crispy.
  2. Deep fry the anchovies until crisp, before crushing them into small pieces to create the croutons. Alternatively, bake them in a perforated foil tray – fold a piece of aluminium foil into a tray shape and use a knife to poke small holes in the foil.
  3. Squeeze open the potatoes and top with sour cream and the crushed anchovy croutons. Add grated Parmesan cheese to taste.

Get more updates from Karen on her blog, Live Well Basics.


About The Author

A third culture kid in Hong Kong, Karen Chiang loves to explore cities one bite at a time, preferably with a glass of wine in hand. A fashion blogger turned lifestyle writer, you’ll find her reading digital marketing books, refreshing her social media and looking for the next new restaurant to try. Find her blog at www.livewellbasics.com or follow her around town on Instagram @livewellbasics.




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