Fig Anchoiade Recipes

ANCHOIADE

Anchoiade image

Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1/3 cup

Number Of Ingredients 6

Ingredients

16 anchovy fillets
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
4 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground pepper or red-chile flakes (optional)

Steps:

Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.

ANCHOïADE

Anchoïade image

This is a delicious snack with all the flavours of Provence to serve out of doors, either as a first course at a barbecue or for lunch, or else on small croutons to serve with drinks before a meal.

Categories Starters Canapes & Nibbles Barbecue salsa and dips

Yield Serves 3-4

Number Of Ingredients 13

Ingredients

1 ¾ (45 g) tin anchovy fillets in oil
8 black olives
1 small onion, finely chopped
1 ripe tomato, peeled and chopped
a few drops of wine vinegar
1 large or 2 small cloves of garlic, crushed
1 heaped teaspoon tomato purée
1 rounded teaspoon dried oregano, or 2 teaspoons chopped fresh marjoram
1 tablespoon fresh parsley
8 x 1 inch (2.5 cm) baked croutons of French bread (see recipe below), cut diagonally
freshly milled black pepper
oil
chopped fresh basil, to garnish

Steps:

Begin by pounding the anchovies (with their oil) to a pulp, either using a pestle and mortar or a basin and the end of a rolling pin. Then pit the olives, chop their flesh up finely and add this to the anchovy mixture along with the chopped onion, tomato and a few drops of wine vinegar. Stir thoroughly, then add the crushed garlic, tomato puree, oregano, parsley and some freshly milled pepper, and stir again. Then spread the mixture generously on the croutons. All this can be done in advance. Then to finish off, pour a few drops of oil over each slice, place them under a pre-heated medium grill for 5 minutes to heat through, and sprinkle with chopped basil before serving. Why not make your own French Bread? You can watch it being made in the White Breads lesson of Delia's Cookery School Video

FIG ANCHOIADE

Fig Anchoiade image

From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.

Provided by AmandaInOz

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 dried figs
1 red pepper, roasted and skin removed
100 g anchovies packed in oil
2 garlic cloves
12 blanched almonds
flat leaf parsley, a handful
1 teaspoon fennel seed
black pepper, to taste
1/2 lemon, juice of
5 ounces extra virgin olive oil (150ml)
2 teaspoons orange flower water

Steps:

Soak the figs in hot water for about 15 minutes, then drain.
Put everything, except the oil and orange flower water, into a food processor.
Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
Cover and chill until ready to serve. Best to make at least a day ahead.

Nutrition Facts : Calories 263.1, Fat 25.4, SaturatedFat 3.6, Cholesterol 14.2, Sodium 613.1, Carbohydrate 4.7, Fiber 1, Sugar 3, Protein 5.3

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