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Anchovy Butter is delicious on canapés, crusty bread
and toast, it also makes a nice starter. If the quantities
below are too small then simply alter the recipe to suit your
needs. For example six ounces of butter to eighteen anchovies
or eight ounces of butter to twenty-four anchovies. Alternatively,
you can use fewer anchovies if you find their flavor a little
strong.
Recipe Ingredients
About twelve anchovy fillets, drained
Four ounces of butter at room temperature
Cayenne pepper, mace and nutmeg.
(Alternative spices could be made mustard and cayenne pepper)
Anchovy Butter Preparation
Put the butter into a bowl and beat until creamy. Now drain
the anchovies and dry them on paper towel. Pound the anchovies
- you can use a pestle and mortar for this - to a paste.
Transfer the anchovies to a bowl and gradually add the butter,
stirring after each addition. Now rub the whole lot through
a sieve.
You can use the Anchovy paste as it is, or you can add a
little, cayenne pepper, mace and nutmeg, to taste. Or alternatively
a little made mustard and a little cayenne, this is especially
good on toast.
If you prefer, this recipe can be made by putting everything
into a blender and blending until smooth.
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