Posts Tagged ‘Anchovies’

Roast leg of lamb with anchovies and rosemary

Posted: February 11, 2017 by nietize in Beef, British, Lamb
Tags: , , ,

From Great British Chefs
Serves 4




1 leg of lamb
12 anchovies
12 garlic cloves
12 sprigs of rosemary, small
sea salt
cracked black pepper, smoked
olive oil

Preheat the oven to 160°C/gas mark 3


To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat

Lay the leg onto a roasting tray and sprinkle over some sea salt and smoked pepper.

Drizzle with olive oil and rub lightly into the flesh

Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C.


Allow to rest in a warm place for 15-20 minutes before carving and serving



From Chicken the best ever recipe collection
Serves 4


1.3kg chicken
1 unwaxed lemon, halved
small bunch of fresh thyme sprigs
1 bay leaf
15g butter, softened
60-90ml chicken stock or water
salt and freshly ground black pepper

Preheat the oven to 200 degrees. Season the chicken inside and out with salt and pepper

Squeeze the juice of one lemon half and then place the juice, the squeezed lemon half, the thyme and bay leaf in the chicken cavity. Tie the legs with string and rub the breast with butter.

Place the chicken on a rack in a roasting tin. Squeeze over the juice of the other lemon half. Roast the chicken for 1 hour, basting two or three times until the juices run clear when the thickest part of the thigh is pierced with a knife or skewer.

Pour the juices from the cavity into the roasting tin and transfer the chicken to a carving board. Cover loosely with foil and leave to rest for 10-15 minutes before carving.

Skim off the fat from the cooking juices. Add the stock or water and boiler a medium heat, scraping the base of the in until slightly reduced. Strain and serve with the chicken.



1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

Haven’t been doing much cooking for a while because of work, the Spawn and the trip back home. So with the beginning of a new year and no work commitments for the weekend, I decided to go back to my usual pastime. Had a craving for roast chicken because I had some at Cafe Rouge and thought I should expand my repertoire of roasting chicken to the French way. Butter makes the breast extremely moist and flavoursome. All in all quite happy with my effort. Moist, tasty chicken. What more can you ask for?


From Traditional Czech Cuisine
Serves 4

600g beef (neck, shoulder or knuckle)
200g onions
60g lard
5-10g ground sweet paprika
1 tbsp tomato paste
5 dl beef stock
2 garlic cloves, crushed
2 tsp caraway seeds
1 tsp marjoram
2-3 black peppercorns
lemon peel

Remove sinews from the beef and cut into regularly sized, largish pieces (3-4 per serving). Fry the onion, finely chopped, in lard until golden brown and add the meat. Stirring continuously, fry the meat but do not let the onions burn. Dust with paprika, add the tomato paste and after briefly frying, cover with cold beef stock. Add salt, a pinch of crushed garlic, lemon peel, caraway seeds and 2-3 black peppercorns and lead to simmer. Once the meat is soft, remove it and strain the sauce before re-adding it to the meat. The goulash can be thickened with a bit of fine white flour to be sprinkled over the meat before the paprika is added.



1 head of Broccoli, cut into small florets
3 anchovies, finely chopped
2 garlic cloves, finely chopped
4 tbsp olive oil

Cook the broccoli in boiling water until tender.Mix the anchovies, garlic and olive oil until well blended. Add the anchovies dressing to the broccoli.

Jamie’s Dinners
Serves 4

A handful of fresh basil
Sea salt and freshly ground black pepper
Zest and juice of 1 lemon
Extra virgin olive oil
Two 8-ounce tuna steaks, chopped into bite-size chunks, or 2 cans of good-quality tuna, drained
14 ounces penne or spaghetti
8 anchovy fillets
2 cloves of garlic, peeled and finely chopped
2 handfuls of soaked capers
A handful of black olives, pitted and roughly chopped
1 to 3 small dried chiles, crumbled to your taste, or 1 fresh red chile, deseeded and finely sliced
2 handfuls of really ripe tomatoes, finely chopped
Optional: a swig of white wine
A handful of fresh flat-leaf parsley, finely chopped

Smash the basil to a pulp with a pinch of salt and pepper. Add the lemon zest and juice and 2 good lugs of extra virgin olive oil. Mix this up and either rub over your chopped-up fresh tuna or mix with your broken-up canned tuna and allow to marinate.

Get a large pan of salted boiling water on and cook the pasta according to the package instructions. As soon as you put the pasta on, put 3 or 4 good lugs of extra virgin olive oil into a large frying pan and put on the heat. As the pan starts to get warm, add your anchovy fillets and allow them to fry and melt. At this point add your garlic, capers, olives, and chili and stir around for a couple of minutes. If you have used fresh tuna, add it to the pan now with all of the marinating juices and sear it on both sides. When done, add the tomatoes and a little swig of white wine if you have some. If you have used canned tuna, add it to the pan at the same time as the tomatoes. Bring to a boil, then simmer for around 5 minutes, stirring regularly with a spoon, breaking the tuna up into smaller pieces. What you don’t want to do is overcook the tuna so it goes tough. You want it to be soft and silky. Correct the seasoning carefully with salt and pepper.

The pasta should now be ready, so drain it in a colander, reserving some of the cooking liquid. Toss the hot pasta with the hot tuna sauce, add the parsley, and mix well. You may need a few more lugs of olive oil and a spoonful of cooking water to make the sauce nice and loose.

One of my go-to recipes for good wholesome seafood pasta.

Rosemary chicken with tomatoes

Posted: February 26, 2012 by nietize in Casserole, Chicken, Italian
Tags: , , , ,

From BBC More One-pot Recipes
Serves 4

1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion , finely sliced
3 garlic cloves , sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers , drained
75ml red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan.

Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

I know. I know. Yet another chicken and tomato casserole recipe!

Salade Niçoise

Posted: November 13, 2011 by nietize in French, Potatoes, Tuna
Tags: , , , ,

BBC GoodFood 101 Mediterranean Dishes
Serves 4

5tbsp olive oil, plus a little extra for frying and drizzling
2tsp finely chopped fresh oregano
2 tbsp fresh lemon juice
16 new potatoes, halved
100g green beans
4 X 100g fresh tuna steaks
handful of black olives, pitted
8 anchovy fillets, thinly sliced in strips
16 cherry tomatoes
4 small eggs, soft boiled, halved
grated parmesan, to serve

Whisk the five tbsp of olive oil with the oregano and enough of lemon juice to taste, in a large bowl. Season, set aside

Cook the potatoes in boiling, salted water for 10 minutes or until tender, adding the beans for the last 4 minutes . Drain well and toss well while warm in the dressing.

Heat a little oil in a large frying pan. Add the tuna and fry over a high heat for 2-3 minutes on each side. Add the olives, anchovies and tomatoes to the potatoes and gently toss. Scatter the salad over four plates, top with the tuna, eggs, Parmesan and a drizzle of oil.