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Anchovies |
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#1 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Anchovies
I've never had them before but i'm going to try a couple of recipies over the weekend that use them in the sauce.
What are best to buy? or moreso what are reasonable and acceptable? The bog standard supermarket tinned? or the more expensive in jars? Salted? Olive Oil? Brine? Any advice would be grateful
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#2 |
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Join Date: Jul 2003
Location: Fylde Coast
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Do they really sell salted anchovies? Aren't they salty enough already?
I used to like the ones in jars of olive oil, but the tinned were okay too. I say 'used to' because I was very ill after eating some once. Now it probably wasn't the anchovies which were the cause, but I can't face 'em unfortunately.
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#3 |
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Join Date: Aug 2008
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I thought they were salty because they'd been preserved in salt.
But yes, you can get brine, oil or salted. The same with many of the preserved food such as tinned fish or capers. I saw tuna tinned in spring water the other day
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#4 |
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Join Date: Sep 2007
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Never tried anchovies?!!!!!
![]() Oh my, there'll be no looking back now. They can go into just about any savoury dish you care to name and bring a marvellous depth of savouriness that few people will be able to identify. Just add a couple of snipped-up anchovies to stews, gravy, sauces, soups, pasta sauce - they will melt in and disappear leaving only a mysterious tastiness. You will rarely need to add any salt when seasoning, mind.Tesco sell a decent-sized jar of anchovies in oil for £4.99, it's a clip-top preserving jar which can be reused over and over again, so really good value. Look for it in the special section, not with the rest of the canned fish stuff. You don't need to keep them in the fridge. |
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#5 |
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Join Date: Jul 2010
Posts: 24,124
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I've had them on pizzas and Gentlemans' Relish.
http://en.wikipedia.org/wiki/Gentleman's_Relish (anyone who likes Relish probably also likes Marmite). |
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#6 |
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Join Date: Aug 2008
Location: Up North
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I saw the big jar on the website but wondered if I should go for the cheap tin incase I didn't like them, but on the other hand would I not like them because they were the cheap tinned version
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#7 |
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Join Date: Aug 2010
Location: Bristol
Posts: 208
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I would always buy a small tin. Even though they are preserved, they all seem to say use within 3 days once opened, and as much as I love them (I adore them), there's only so many I want to eat in a small time frame.
- I'm certain this 3 day thing is prolly not too set in stone, but all the same.. I think the ones packed in salt are the best, actually, but I would rinse them in milk before using them. |
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#8 |
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Join Date: Sep 2007
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No, those jars are good for months .... I just keep it in a cool dark cupboard and never had any problems. I never buy them in tins unless I'm going to use the whole lot at once, which would be rare - a little goes a long way.
This dating thing is partly a scam to get us to buy more stuff - earlier generations kept this kind of preserved food for a long time, not having access to fresh food all the time as we do. Degsy, I am confident that once you try adding a couple of anchovies (let's say for example to the onions you are stewing for onion gravy), you will be bunging them in everything and will soon rattle through one of those jars. If in doubt, start with one of the small jars that you'll find near the tinned tuna & stuff.
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#9 |
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Join Date: May 2009
Posts: 8,650
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Anchovies are gorgeous, especially when they've been soaked in olive oil.
I'd highly reccomend a Swedish dish called "Jansson's Frestelse" which is basically a baked caserole of potato, onion, anchovies, bread crumbs and loads of double cream. It's great during the colder months of the year.
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#10 |
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Join Date: Aug 2008
Location: Up North
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So would your vote be olive oil or salted? (You don't have to vote LaVieEnRose
)Here are some options http://www.mysupermarket.co.uk/Shopp...chovy&SortBy=3 You can see the big price difference. Having not tried them before I don't know the difference in quality. I remember when first buying capers I bought a jar of pickled capers and they tasted rank! Almost rancid. I forced myself to buy capers again and paid out for a jar of salted and they were much better. |
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#11 |
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Join Date: Mar 2006
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It depends what recipe you want to use them for, degsy.
The ones marinaded in brine are ok for 'cold' use, as an hors d'oeuvre or on a salad. I always have a stockpile of tinned ones (salted in olive oil) in the store cupboard. Great for anything & everything, like an anchovy butter for bruschetta to ceasar salad dressing to sugo puttanesca. I also use it to stuff into leg of lamb with rosemary à la hairy bikers. Oh, possibilities are endless
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#12 |
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Join Date: Aug 2008
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Here are the recipies i'm thinking of doing Topside with garlic, chilli and anchovies Quote:
Using a pestle and mortar, grind together the parsley, garlic, olive oil, chilli, anchovy and vinegar to make a paste. Sprinkle the paste over the casserole. Replace the paper and the lid and cook for another hour.
Purple sprouting broccoli and anchoiade on sourdough with egg Quote:
For the anchoiade: place all the ingredients for the anchoiade in a mortar and grind to a paste with a pestle, or alternatively use a food processor or blender and blend until smooth.
Beetroot with green sauce (only got into beetroot recently by trying organic cooked instead of pickled which is horrid) Quote:
For the green sauce: pick and finely chop the mint and parsley leaves, putting them in a bowl with the capers, shallot and garlic. Mince the anchovies before adding them to the bowl with the mustard. Add olive oil so it is just visible beneath the surface of the mixture. Everything slightly collapses, so don't add too much. Splash the lemon on sparingly. Mix and leave to stand.
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#13 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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I'm salivating !!!
In these recipes the tinned ones (salted & olive oil) are used. I am such a greedy pig, when a recipe asks for 4 filets, I usually put in the whole shebang. It starts tasting funny if you leave them in the fridge in an opened tin. Of course, you could transfer any leftovers to a plastic container, if you so wish.
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#14 |
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Join Date: Apr 2007
Posts: 10,268
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I've tried adding them to beef casseroles as I heard it's a chefy tip to add flavour but I wasn't impressed. Tried the same with fish sauce this week (another tip I read somewhere) with much better results.
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#15 |
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Join Date: Mar 2010
Location: Western Scotland
Posts: 13,586
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You want Worcestershire sauce. Less mess!
I love whole anchovies on pizza. Don't you find most people who 'hate' them have never even tried them? |
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#16 |
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Forum Member
Join Date: Mar 2010
Location: Western Scotland
Posts: 13,586
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Quote:
Never tried anchovies?!!!!!
![]() Oh my, there'll be no looking back now. They can go into just about any savoury dish you care to name and bring a marvellous depth of savouriness that few people will be able to identify. Just add a couple of snipped-up anchovies to stews, gravy, sauces, soups, pasta sauce - they will melt in and disappear leaving only a mysterious tastiness. You will rarely need to add any salt when seasoning, mind.Tesco sell a decent-sized jar of anchovies in oil for £4.99, it's a clip-top preserving jar which can be reused over and over again, so really good value. Look for it in the special section, not with the rest of the canned fish stuff. You don't need to keep them in the fridge. |
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#17 |
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Forum Member
Join Date: Sep 2007
Posts: 6,522
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Anchovy paste is good to have around as well - if you're making a quiche or savoury flan type thing, try spreading a thin layer over the pastry base before adding the filling. Good in salad dressing too. I do the lamb thing too, poke bits of anchovy and garlic in with the rosemary. Another favourite is halved red peppers filled with fresh tomato, olives, garlic and anchovy, slug of olive oil and roasted. Gorgeous with good bread to soak up the juices. Quote:
I've tried adding them to beef casseroles as I heard it's a chefy tip to add flavour but I wasn't impressed. Tried the same with fish sauce this week (another tip I read somewhere) with much better results.
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#18 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
Anchovy paste is good to have around as well - if you're making a quiche or savoury flan type thing, try spreading a thin layer over the pastry base before adding the filling. Good in salad dressing too.
I do the lamb thing too, poke bits of anchovy and garlic in with the rosemary. Another favourite is halved red peppers filled with fresh tomato, olives, garlic and anchovy, slug of olive oil and roasted. Gorgeous with good bread to soak up the juices. Well, fish sauce is made from anchovies I think. Perhaps you didn't put enough fishies in the first time! ![]() ![]()
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#19 |
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Join Date: Sep 2007
Posts: 6,522
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Quote:
You want Worcestershire sauce. Less mess!
Quote:
I love whole anchovies on pizza. Don't you find most people who 'hate' them have never even tried them?
![]() oops, sorry LaChatte - my taste buds are tingling too
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#20 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I like worcestershire and fish sauce but i've never gone cross-culture for some reason.
I use worcestershire for British type stews & sauces and use fish sauce more my Thai/asian cuisine. Strange that
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#21 |
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Forum Member
Join Date: Mar 2010
Location: Western Scotland
Posts: 13,586
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We should form a pressure group!
They are so hated. And you find it's by people who just hate the 'thought' of it. I agree with LaVieEnRose subterfuge is the answer!
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#22 |
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Forum Member
Join Date: Jul 2008
Location: London
Posts: 4,058
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I love fresh anchovies with a drizzle of lemon juice, salt and pepper and some toasted brown bread. Absolute heaven.
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#23 |
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Forum Member
Join Date: Oct 2008
Location: Leeds
Posts: 1,462
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Quote:
I love fresh anchovies with a drizzle of lemon juice, salt and pepper and some toasted brown bread. Absolute heaven.
Love the preserved ones on pizza and also on the side of some sloppy scrambled eggs on toast. Luverly. The fresh ones are wonderful in a salad. I've discovered a great way of getting a good amount for not very much. Usually the fresh ones are quite pricey but Tesco have their olive/feta cheese self service section. This also has the anchovies on it. A small tub is £2 but you can get loads in there. |
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#24 |
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Inactive Member
Join Date: Jan 2006
Posts: 12,882
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I'm with Dr Zoidberg of Futurama on anchovies.
![]() ![]() ![]() Schluuurppp.......... If you're doing lamb chops as you turn the over to do the second side lay some anchovies on top. Fantastic. Also good to slip in to a potato dauphinoise |
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#25 |
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Forum Member
Join Date: Jul 2008
Location: London
Posts: 4,058
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Quote:
I love anchovies of both types (fresh and preserved).
Love the preserved ones on pizza and also on the side of some sloppy scrambled eggs on toast. Luverly. The fresh ones are wonderful in a salad. I've discovered a great way of getting a good amount for not very much. Usually the fresh ones are quite pricey but Tesco have their olive/feta cheese self service section. This also has the anchovies on it. A small tub is £2 but you can get loads in there. |
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You will rarely need to add any salt when seasoning, mind.
