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"Diet sensibility-wise I find myself straddled several yards short of the spooky Eat Nourish Glow brigade ... yet far from a woman who eats a double-stack patty with onion rings dipped in chipotle mayonnaise at lunchtime guilt-free. Although, if I’m honest, I can, and have done, and several photos of me exist on the internet standing at parties with my arms around gaunt, size 6 showbiz chums resembling, in relative terms, an amiable Tyrannosaurus rex that has entered a toddler’s sandpit."

Grace Dent

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Entries in anchovy (8)

Saturday
Mar052016

Purple sprouting broccoli with burnt anchovy butter

There is one thing I will miss about winter: purple sprouting broccoli. It is one of my favourite vegetables of the season. I have been eating it tossed in a little burnt anchovy butter every other week. 

Natoora source their purple sprouting broccoli from Martin Sanders in Worcestershire. His family have been growing it for many generations. They save the seeds from the best plants, which improves the quality of the crop with each passing year. The result is a purple sprouting broccoli with tight, dense florets, tender leaves and high sugar content in the stems.

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Friday
Mar272015

Fennel gratin with leeks and anchovies

Friday fun-day! Today I did my first live cooking demo at the Natoora shop in Turnham Green. And they call this work! Well, sign me up and call me ‘Chef’.

A month ago I started working for Natoora, the UK’s biggest importer and distributor of fine quality produce. Their main clients are restaurants - Ottolenghi, Heston, Gordon Ramsay, Alain Ducasse – you name them, Natoora supply to them. There’s also an online and retail shop where you can buy all manner of delicious things and then some.

In the last 4 weeks I have tried so many new varieties of fruit and vegetables that I am starting to lose count. Oranges? Yes. Tarocco oranges with a blush of pink – new favourite.  Tomatoes? Obviously. Danterini, Marinda and Iberico tomatoes – everyday please. Radicchio? Been there. Radicchio Triestino – just about the most beautiful vegetable I’ve ever seen:

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Tuesday
Nov232010

Jamie Oliver's "Spicy" lamb shanks

Updated on Monday, November 29, 2010 at 4:01PM by Registered CommenterVix

When I read ‘spicy’ I think hot and spicy, fiery, piquant. I am aware that spicy has several other meanings in relation to food (aromatic, fragrant, ‘seasoned with or containing spices’) but I think it is misleading to use the word 'spicy' in the name of the dish if it doesn’t pack any heat. This dish sits in the aromatic camp and, technicalities aside, it is a very nice recipe.

I have my friend Ray to thank for reintroducing me to Jamie Oliver; in admitting that I liked this recipe and the meatballs she made me, before I knew they were Jamie Oliver’s, I also had to admit that my dislike for him was mostly superficial.

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Sunday
Oct312010

Pan-fried plaice fillets with chunky salsa verde, puy lentils and garlic croutons

I tried out this dish for the first time the other night and it was fan-f**king-tastic. Wow! I would say this is the closest I have got to perfection for a while.

I thought it would be nice to follow up the salsa verde post with a dish that uses it, albeit not quite in its pure form. I would like to take full credit for the recipe, but I have a vague recollection of eating something like it at The Giaconda Dining Room last year. I was plied with several glasses of albarino (albarino, albarino) at the time, hence the hazy memory, but there are a few details which I remember clearly; white fish, lots of herbs, capers and croutons. The croutons were the key to the dish, giving it a wonderfully dynamic texture and providing a perfect contrast to the delicate flesh of the fish.

I have used this as the basic premise and taken it a step further by replacing the simple mix of herbs and capers with a roughly chopped salsa verde and I think it works, well, fan-f**king-tastically. The lentils I added for substance and because they go well with parsley. I found their earthiness well balanced with the tart, citrusy dressing.

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Thursday
Oct282010

Salsa verde, the green stuff

 

In English salsa verde literally translates as green sauce. This can be the cause of some confusion because there are many green sauces in this world.  Wikipedia cites five variations and suggests a shared history for the European versions:

The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that it was introduced in Frankfurt am Main by the Italian trading families Bolongaro and Crevenna around 1700. A possible origin of the German variant are French Protestant immigrants emigrating to Kurhessen in the 18th century.

In this post, I am dealing with the Italian version.

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