They are indeed almost two different beasts. Most people have been turned off anchovies after their experience with the pizza based sort. But fresh ones are entirely different, far less salty, predictably.

A tub? For breakfast? What size tub are we talking?

You can freeze them. Open the can/tin, use what you need and freeze the rest for another day. I wrap them in foil

I made a bolognaise/ragu last night. Loads of veggies, used braised topside of beef.


Forgot the anchovies. Doh!


I still have a couple of slices of the topside for the other beef recipe though. I think that will have to be midweek now.

Oh i'm totally the opposite! I dont cook based as a culture at all.

Neither do I usually. It just occured to my with those two ingredients.

A small tub, with about 25 anchovies. I always have some sort of fish for breakfast; be it smoked mackerel, peppered kippers, or anchovies. And always with 2 slices of wholemeal bread with no butter.

The best are Sainsbury's Taste The Difference. I use them on pizza.

They are bigger than the ones in small tins, and the tin is twice the weight.

I use half and then put the rest, tin, olive oil in the freezer. I stand it in a saucer of warm water to defrost them.

they do have a very strong, salty taste. We like them on pizza in moderation - but you CAN have too much of a good thing.

So degsy, have you tried any of those recipes yet?

No, unfortunately my impulsive buying got the better of me and bought other food in the meantime.
Two slices of topside in the freezer and a tin of anchovies in the cupboard so hopefully it will be this weekends dish

Keep us posted!

Will do.

I saw them used in JOs program yesterday in the Green Goddess dressing, so there's another recipe to try them in.

Anchovy on pizza is the best! I love anchovies.

We use the bottled anchovies in oil for Salade Nicoise, on biscuits with a bit of cream cheese and capers for nibbles and the 'fresh' ones in oil (from the supermarket deli counter) for nibbles/tapas or in a Caesar salad.

My fishmonger sells the silvery fillets in oil and vinegar. You're supposed to buy them in 100g portions, I think. Not me, I order up the 1 kilo plastic container of them that he gets.

They last forever and I tend to eat a lot of chicken caesar salads when I've got one of those containers. YUMZ.

just freeze the rest on a wrap of foil.

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.

I made this yesterday. My first experience of anchovy and it wasn't too bad. I thought they would be fishier but more a savoury smell and taste with only a subtle fishy aftertaste, just slightly more than tinned tuna (this was after a bottle of wine though ).

But the anchovies aren't even the half of it.


Having onions slowly cooking with butter and beef in the over for 2-3 hours is mouthwatering in itself

Just had the leftovers of this.

I added tinned chopped tomatoes and a dash of white wine to the dish then slowly reheated it for 30 mins.

I had it with a jacked spud and used the extra juices to mix in with the potato.

It was arguably better than the original recipe

I made something like this last night to go with a pork chop. It was very nice. I think the rest of the flavours overpowered the anchovy (I only used one fillet).

I'm still working through my fist tin. It's nicely congealed and acted as it's own preservative container


I do like the puchy dressings.

ancovy, garlic, mustard, red wine vinegar, sugar and oil.
Just had it on a salad with tuna

Anchovy converts make me so happy

I've got an old Margeurite Patten cookery book and it has this recipe only its titled "Jansson's Temptation" i've never heard it mentioned anywhere else until I read your post. I've never tried it, my kids don't like payered potatoes and my OH doesn't like anchovies but it sounds delicious.

My God, i've never wanted to try an anchovie so much in my life, as I do right now!!!

We had a fabulous beef stew with prunes and pickled walnuts tonight, cor it was good. And the recipe included .......

........ 4 anchovy fillets

It really did! mind you, I'd have bunged some in anyway

I was going to make a nice little dressing for mackerel on bruscetta but forgot to buy the little buggers.