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What can I do with a small jar of anchovies? |
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#1 |
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Join Date: Dec 2004
Posts: 21,645
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What can I do with a small jar of anchovies?
They live in my cupboard, and have done for years: Tesco finest anchovy fillets in salt. 100g net weight, 58g drained. I occasionally pick them up and look at them, and wonder how they got there.
So the time has come to use them or lose them. No longer will they be allowed to mock my culinary cowardice on a daily basis. I think I had anchovies on a pizza once and hated them. I know they are an ingredient in Worcester sauce, which I like. Other than that, I'm clueless about anchovies. Any suggestions? |
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#2 |
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Join Date: Jun 2007
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If you're doing a roast shoulder or leg of lamb, stab holes all over the meat and stuff with slivers of garlic and torn in half anchovies. They'll melt away as the meat roasts and you won't taste anchovy at the end, but they'll enhance the flavour of the lamb. A couple thrown into a lamb stew does the same job.
They're also essential in puttanesca pasta sauce. Fried in olive oil they again melt away and with the addition of crushed garlic, tomato purée, black olives and capers, you get a deeply flavoured, salty tomato sauce that goes a long way and is delicious with spaghetti. |
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#3 |
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Join Date: Nov 2002
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Following a thread on DS a couple of years ago I had a spell of putting anchovies in stews, pasta sauces and curries.......they dissolve into the 'juice' but surprisingly don't make it taste of fish.
I guess in culinary terms they add background depth, a bit like garlic would |
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#4 |
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Join Date: Dec 2004
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Thank you both, that's useful. If used in a pasta sauce, would I be looking at throwing the whole jar in, or just a couple of fillets? Can I think of them as a sort of garlic clove equivalent (in terms of quantity needed, not taste)?
I was intending to make a slow cooker chicken casserole soon. Would a few anchovy fillets enhance the flavour of that, or do they work better with lamb? |
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#5 |
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Join Date: Jun 2015
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Roasted red pepper and anchovy salad on garlic toasts?
A Spanish tapas tradition. |
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#6 |
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Join Date: Jun 2007
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Quote:
Thank you both, that's useful. If used in a pasta sauce, would I be looking at throwing the whole jar in, or just a couple of fillets? Can I think of them as a sort of garlic clove equivalent (in terms of quantity needed, not taste)?
I was intending to make a slow cooker chicken casserole soon. Would a few anchovy fillets enhance the flavour of that, or do they work better with lamb? Re: chicken casserole - I wouldn't put them in that. Might be okay but they go best with lamb. |
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#7 |
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Join Date: Mar 2007
Posts: 11,688
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Give the disgusting things to a cat – if it wouldn't turn its nose up at them.
Otherwise, leave the jar open and let them ferment in the sun to create garum, the sauce made by fermenting rotten fish, which was used in Ancient Rome. Then throw it away. |
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#8 |
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Join Date: Dec 2004
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Quote:
Re: pasta sauce - just 2-3 fillets.
Re: chicken casserole - I wouldn't put them in that. Might be okay but they go best with lamb. |
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#9 |
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Join Date: Aug 2008
Location: Up North
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Have a read of this thread, especially post 12.
http://forums.digitalspy.co.uk/showthread.php?t=1368319 |
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#10 |
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Join Date: Mar 2013
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Sainsbury's have a series of ads at the moment called "little twists" suggesting additions of "unusual ingredients" to everyday dishes.
Two of them feature anchovies as seasoning - shepherd's pie and spag bol. https://www.homemadebyyou.co.uk/reci...-anchovy-twist https://www.homemadebyyou.co.uk/arti...tti-bolognaise |
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#11 |
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Join Date: Jun 2011
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I really like salsa verde and use anchovies in that.
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#12 |
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Quote:
Re: pasta sauce - just 2-3 fillets.
Re: chicken casserole - I wouldn't put them in that. Might be okay but they go best with lamb. I sometimes break up a few fillets in oil in a saucepan then add cream and fresh parsley to make a pasta sauce. |
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#13 |
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Join Date: Jun 2007
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Quote:
Anchovies are an important part of chicken provençal - though you should mash up the fillets first.
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#14 |
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Join Date: Jun 2005
Location: Nottingham
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Who wants a wishy-washy namby-pamby light sauce when you could have a bold, gutsy tomatoy garlicy sauce?
![]() And you have black olives in Chicken Provençal - doesn't get much better than that!
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#15 |
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Join Date: Nov 2007
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Open the jar. Pour yourself a glass of good beer. Take alternate mouthfuls.
Bash them up with some black olives, garlic and salt. Spread on hot buttered toast. Go to heaven. |
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#16 |
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Join Date: Jan 2006
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Nigella's Olive & Anchovy pasta. I've made it, it's delicious. The good thing is that the anchovies are whizzed into a pesto like paste with all the other ingredients. Okay sounds horrible but tastes great.
https://www.youtube.com/watch?v=RgqMCKQ0QMg |
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#17 |
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Join Date: Sep 2007
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Quote:
Have a read of this thread, especially post 12.
http://forums.digitalspy.co.uk/showthread.php?t=1368319 Tons of suggestions there, but in general there are few savoury dishes that are not improved by the inclusion of an anchovy or two
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#18 |
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Join Date: Dec 2004
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Quote:
This!
Tons of suggestions there, but in general there are few savoury dishes that are not improved by the inclusion of an anchovy or two ![]() Thanks for the continuing suggestions. I'm getting the sense that most of the things I can do with anchovies also need black olives, so I'll make sure I have some on standby. |
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#19 |
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Join Date: Mar 2004
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No olives required and delicious!
http://cooking.nytimes.com/recipes/1...-and-anchovies |
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#20 |
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Join Date: Aug 2008
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Quote:
I'm wishing I had put some of the damn things in my chicken casserole now!
Thanks for the continuing suggestions. I'm getting the sense that most of the things I can do with anchovies also need black olives, so I'll make sure I have some on standby. |
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#21 |
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Join Date: Jan 2007
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This is a lovely JO recipe for hunters stew that uses anchovies. It's very yummy
http://www.jamieoliver.com/recipes/c...mvM3qzOXPzQ.97 |
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#22 |
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Join Date: Nov 2007
Posts: 20,483
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Make a puttanesca sauce for pasta.
https://realfood.tesco.com/recipes/p...uttanesca.html |
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#23 |
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Join Date: May 2011
Posts: 14,001
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I'd solve the problem by throwing them in the bin.
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#24 |
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Join Date: Mar 2013
Posts: 10,657
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Quote:
This is a lovely JO recipe for hunters stew that uses anchovies. It's very yummy
http://www.jamieoliver.com/recipes/c...mvM3qzOXPzQ.97
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#25 |
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Join Date: Sep 2007
Posts: 6,516
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Quote:
I call fake! No chillies?? Can't possibly be a Jamie Oliver recipe
![]() "Chillies in chicken stock? Surely not!" I thought. Sure enough, no mention of chillies in the ingredients. Just a lazy photo editor, I suppose. (I did slip an anchovy into mine )
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