Bigoli – a type of long pasta both fresh and dried similar to Spaghetti, a little thicker than your average Spaghetti and their rough surface generally retains better the sauce you season them with. In the original recipe they are made simply with soft wheat flour, water and salt. In one of the...
I used a wonderful and historic British product known as Gentleman's Relish to make this. Its essentially an anchovy butter which is more anchovy than butter. The recipe is a secret! I've included a home-made version in the recipe here.
Slices of bread
Thick cut ham slices
Super easy to make. Asparagus is lovely with melted cheese and the capers add a piquancy which lifts the taste of the ordinary.
Slices of bread (sour dough would be good)
Slices of lime
Poppy seeds & sesame seeds to scatter...
Here is a very crispy tasty starter/appetizer.
Sage is an aromatic herb with a strong flavor and accompanied by anchovy and mozzarella you’ll have an interesting combination.
The batter can be made in many ways according to your habits and tastes, this is the classic with eggs, milk and flour...
I came across these yellow beans in the supermarket (imported from Kenya). They taste very similar to green beans but perhaps more 'musky'. Inside the pods are tiny pale green beans which may account for that flavour. Anchovies work wonderfully with fresh beans so I set about creating a simple...
My father’s family is from Apulia, a region in the South of Italy, and so following the Apulian tradition Christmas time was always celebrated with the preparation of these scrummy and versatile fritters with a are these savoury ones with anchovies
I’d been meaning to try this technique for making pull apart bread for a while now but have been pondering what kind of filling to use. The CookingBites Recipe Challenge: Mustard offered the perfect opportunity to experiment. I used a method (but not the recipe) described here. It was far...
You really don’t need mayonnaise for this potato salad. The sour tang of pickled lemon and the deep umami of the anchovy are lifted by the freshness of the parsley. All that is needed is some good olive oil to bring all the ingredients together. The chilli flakes are optional but add piquancy...
So easy! Of course you need to make 'The Lady's Relish' first but that is not difficult. This pasta dish is better than the sum of its parts.
Ingredients (per single serving)
2 heaped tbsps 'The Lady's Relish'
Zest of half a lemon
Cook the pasta just how...
A savoury version of cinnamon buns using The Lady’s Relish and a butter enriched dough. This recipe makes 8 large or 16 small buns.
450g bread flour
7g instant yeast
1 tbsp sugar
200ml semi-skimmed milk
'The Lady’s Relish' as per the recipe here
If you want to call this recipe 'spiced anchovy and mushroom butter’ feel free. But as its a riff on a traditional English savoury paste, The Gentleman’s Relish, I thought that The Lady’s Relish would be a convenient shorthand. The recipe for Gentleman's Relish is still top secret but its known...
100g lightly unsalted butter, softened
2 anchovy fillets, chopped finely
1 tsp chopped fresh parsley
Ground black pepper.
Combine all of the ingredients in a bowl. Empty out onto a piece of cling film then roll into a sausage, twisting the ends to compress. Chill in a...
An appetizer (or sometimes even a quick lunch) that really gets ready in a few mins.
Preparation time 5 mins
Bread slices to taste
Unsalted butter, to taste
Anchovy fillets in olive oil
a pinch of dried chilli peppers
a sprig of fresh or frozen parsley
Heat the slices...
The following recipe and introduction is from British Food: A History by Dr Neil Buttery
Gentleman’s Relish is a cooking ingredient in its own right: the fish, salt and spices all provide a great seasoning to stews, especially lamb, and is great stirred into scrambled eggs. It can be melted...
Recently mentioned in another thread - do you love them or hate them? There are many ways they can be used. One old school favourite is making pockets in a leg of lamb and stuffing anchovies into them before roasting. The anchovies melt away but really enhance the flavour.
How do you use them?
This is a little fiddly to make but not at all difficult. The filo strips stick nicely to the aubergine and peppers so there is no need for a mould. I served it as a starter. For a vegan version you could substitute sun dried tomatoes or capers for the anchovy.
Ingredients (makes 2 to 3...