forum: Food & Drink

#1 Tue 17 Apr 07 8:00pm


From manchester, UK
Member since Fri 03 Sep 04

Recipes Using Anchovies

Does anyone have any recipes using anchovies that i can try ? i love them  smile

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#2 Tue 17 Apr 07 8:35pm


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Recipes Using Anchovies

Do you mean fresh anchovies or anchovies salted or preserved in oil?

Fresh anchovies can be used like fresh sardines, preserved anchovies are used in many dshes to provide a salt/savoury (though not fishy) flavour.

Did you know that fermented Anchovies form the basis of many prepared sauces, notably Nam Pla (asian fish sauce), Worcestershire Sauce, and the historic Roman Garum or Liquamen?

In salads, Nicoise is characterized by its use of preserved anchovies.

Anchoide is the strongest of the pastes - made with anchovies and olives.

Lots to try-and loads of recipes - just do a search on tge single term "anchovy recipe" and you will find hundreds!

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#3 Wed 18 Apr 07 9:49am


Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Recipes Using Anchovies

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#4 Thu 19 Apr 07 11:32am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Recipes Using Anchovies

Try chopped anchovies with chopped parsley, a little garlic and chilli mixed with olive oil. Yum!

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#5 Thu 19 Apr 07 3:05pm


From London
Member since Sun 11 Dec 05

Re: Recipes Using Anchovies

anchovies are great in a ceaser salad.

just get 1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
salt and pepper
1 tbsp of milk
mix all ingredients together and shake or whisk until well blended.

then chuck onto cos lettuce parmasan shavings croutons and a few anchovies to serve

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#6 Fri 20 Apr 07 9:14am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Recipes Using Anchovies

Anchovy Mashed Potatoes

6 large (about 3-1/2 pounds)  potatoes
1 onion, chopped fine
3/4 stick (6 tablespoons) unsalted butter
8 flat anchovies, rinsed, patted dry, and minced
3/4 cup milk
1/4 cup heavy cream
1/4 cup thinly sliced fresh chives or scallion greens

Peel potatoes and cut into 1-inch pieces.

In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.

In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.

Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

Anchovy Swiss Toasts

2 cups grated Swiss cheese
2 ounces chopped anchovies
1 tablespoon chopped chives
1 tsp dill weed
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/8 teaspoon ground black pepper
20 slices miniature rye bread
Preheat broiler.

Mix Swiss cheese, anchovies, chives, dill weed, mayonnaise, lemon juice, and black pepper until well combined.

Broil for 2 to 3 minutes until lightly browned and hot.

Asparagus and Potato Salad

1 pound new potatoes
salt and pepper
1small onion
1 tablespoon lemon juice
1/2 cup thick mayonnaise
112-ounce can of asparagus spears or tips
1 hard-cooked egg
4 anchovy fillets
2 teaspoons drained capers

Scrape the potatoes and cut into even-sized chunks. Cook in boiling salted water for about 5 minutes till tender. Drain and place in a large bowl. Peel the onion and chop finely. Stir gently into the potatoes with the lemon juice and plenty of seasoning. Add the mayonnaise and mix well. Drain the asparagus (if using spears, cut into 2 inch lengths), and fold gently into the salad. Arrange in a serving dish.

Shell the hard-cooked egg and cut into quarters lengthwise. Arrange around the dish. Arrange anchovy fillets in a cross on the salad. Garnish with capers and chill for 30 minutes before serving with whole wheat or black bread.

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