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using up anchovies?!

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  • You could try roasting red peppers, stuffed with some nice baby plum or cherry tomatoes, crushed garlic and chopped anchovies. Drizzle the oil from the tin over them (add more olive oil if need be) then roast in the oven for approx 50 minutes until tender. Mop up the juices with some nice french bread or ciabatta.
  • They are great for adding to a lot of dishes, especially ones with garlic, if you cook them 1st alongside the garlic and onion they will practically "melt" in the oil and add a lovely flavour to the dish.

    For example, tuna pasta dish:
    Fry a couple of cloves of garlic on a very low heat, add a few anchovies, cook for a minute, add tin of tuna, cook for another minute, add capers if you like them, then add either fresh or tinned tomatoes and voila! Serve with pasta.

    Fish dish - if you are cooking a piece of white fish, roast it wrapped in tin foil with a few anchovies "draped" over the fish.
  • Janssens Temptation - a Swedish Potato and Anchovy casserole. Sounds wired - but is scrummy!

    I found this version -

    In a large skillet cook 2 large sliced onions in 2 tablespoons of butter over moderate heat, stirring occasionally, until they are golden. In a buttered 2 1/2 - 3 quart shallow baking dish (9 X 13 works well) layer 6 large thinly sliced potatoes with the onions, the anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes. Drizzle the top with the about 2 T reserved anchovy oil (or to taste) and dot it with butter, cut into bits. Bake the casserole in the middle of a preheated 400°F oven for 10 minutes. Pour 3/4 cup of double cream over the potatoes and bake the casserole for 20 minutes more. Pour another cup of cream over the potatoes, reduce the heat to 300°F., and bake the casserole for 30 minutes more, or until the potatoes are tender. Serves 8 to 10

    Never tried this one (cream is baaad) - but it is nice with stock or milk too.
    "...I, being poor, have only my dreams;
    I have spread my dreams under your feet;
    Tread softly because you tread on my dreams."
    WB Yeats.
  • Pasta Putanesca - Harlot's pasta as it's hot and spicy! One of our favourite storecupboard standbys.

    Hang on while I find a recipe...........

    Here 'tis.

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • Psykicpup
    Psykicpup Posts: 1,398 Forumite
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  • Robothell
    Robothell Posts: 494 Forumite
    Part of the Furniture 100 Posts Combo Breaker
    Hi folks!

    Got myself a few tins of anchovies in sunflower oil as they were cheap in Lidl. Now realise I only ever do one of two things with anchovies - put them on a pizza or make anchovy butter (really nice on "meaty" fish). Would really like to do something new with them, get bored of the same old things very quickly!

    Any ideas?

    (all greatly appreciated)
    Life in this world is, as it were, a sojourn in a cave. What can we know of reality? For all we can see of the true nature of existence is, shall we say, no more than bewildering and amusing shadows cast upon the inner wall of the cave by the unseen blinding light of absolute truth, from which we may or may not deduce some glimmer of veracity, and we as troglodyte seekers of wisdom can only lift our voices to the unseen and say humbly "Go on, do deformed rabbit again.....it's my favourite". © Terry Pratchett in "Small Gods"

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  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    Hi Robothell,

    We have an older thread that may help so I've merged your thread with it to keep all the suggestions together. I did a quick search on google and there are lots more ideas there.

    Pink
  • Stephen_Leak
    Stephen_Leak Posts: 8,762 Forumite
    1,000 Posts Combo Breaker
    1. I use anchovies in my world-famous tuna/tomato/pasta thing.

    Big tin of tomatoes, big tin of tuna (in brine or springwater, not oil) and a tin of anchovies in oil. Dried pasta, onion, garlic, herbs. (In true MSE-style, if you use the anchovy tins with the garlic and/or herbs already in, you don't even need the garlic and/or herbs.)

    Chop up an onion and some garlic and fry them in the oil from the anchovies in a saucepan. Chop the tomatoes (if not ready chopped) and throw them in. Add the herbs, especially if they are dried. Chop the anchovies and throw them in. Drain the tuna and throw it in as well. While this is simmering away, boil the pasta (Tip - a little olive oil in the water stops it sticking together). I use the shell-shaped stuff, as it goes with the Mediterranean, maritime theme. When this is done, drain and mix the pasta and the tomato/fish mixture together in the bigger of the two saucepans. You can top with grated cheese and serve with bread to mop up any sauce.

    2. Also do French anchovy toast.

    Tin of anchovies, clove of garlic, French stick.

    Crush garlic. Mix with anchovies and oil in bowl. Slice French stick. Toast on one side. Spread other side with anchovy mix. Finish off in oven for 5 mins.
    The acquisition of wealth is no longer the driving force in my life. :)
  • They go really well with any green veg like brocolli - gently fry some crushed garlic in olive oil, add the anchovies and 'melt' them on a low heat (add some chilli flakes if you like) then toss the green veg in the anchovies - yum!

    You can also make slits in the fat of a joint of lamb and fill the slits with a bit of anchovy, sliver of garlic and a bit of rosemary - gives a nice savoury flavour.

    Salsa verde is a nice sauce with anchovies, parsley etc just google for a recipe or try bbc.co.uk/food - goes really with sea bass or tuna, or even with pork, chicken, lamb, guinea fowl.....
    http://www.bbc.co.uk/food/recipes/database/chargrilledtunawiths_11832.shtml
    "The happiest of people don't necessarily have the
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    -- Author Unknown --
  • Seakay
    Seakay Posts: 4,269 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    I do the broccoli thing as mentioned by competitionscafe - I would only add that the anchovies should be chopped very finely, allow 2 small fillets per person and add a squeeeze of lemon juice at the end
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