Roasted Potatoes With Anchovies And Tuna Recipes
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
ROASTED POTATOES WITH ANCHOVIES AND TUNA
In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.
Provided by Melissa Clark
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
- Drain the potatoes, and let them cool until you can handle them.
- Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
- Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
- Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
- Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.
ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY
Steps:
- Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.
MASHED POTATOES WITH ANCHOVIES
Make and share this Mashed Potatoes With Anchovies recipe from Food.com.
Provided by hectorthebat
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes in 1/2-inch slices. Rinse under cold water and transfer to a large saucepan. Add cold water to cover the potatoes by an inch and add the salt. Set over medium-high heat, cover, and bring to a simmer. Remove the lid, lower the heat to medium, and cook for 15 to 20 minutes, until tender.
- While the potatoes cook, mash the anchovies, garlic, pepper, and 1 tablespoon of the olive oil with a mortar and pestle, or with a bowl and fork. Combine the anchovy mixture with the cream and warm up for a few seconds in the microwave (or in a small saucepan over medium heat) until hot but not boiling.
- Drain the potatoes and return to the pan. Add the anchovy mixture and the remaining 3 tablespoons olive oil. Set the pan over medium-low heat, and mash the potatoes with a fork or potato ricer, incorporating the other ingredients. Taste, adjust the seasoning, and keep warm until ready to serve.
Nutrition Facts : Calories 417.3, Fat 25.6, SaturatedFat 8.8, Cholesterol 47.6, Sodium 900, Carbohydrate 41.1, Fiber 5.1, Sugar 1.8, Protein 7.6
ROASTED POTATOES WITH ANCHOVIES AND LEMONS
Categories Fish Garlic Potato Side Roast Quick & Easy Lemon Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.
- While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.
- Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.
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- Place the potatoes in a medium saucepan with the bay leaves, garlic and 1 teaspoon salt. Add water to cover and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes (time will vary depending on type and age of potatoes). Drain well. Cool slightly.
- While the potatoes cook, place the eggs in a small saucepan with water to cover. Add one-half teaspoon salt and the cider vinegar. Bring to a boil, reduce the heat and simmer for 10 minutes. Drain and place under cold running water until cool.
- Slice the potatoes crosswise into half-inch pieces and place in a bowl. Add the chopped anchovies. Cut the piquillos in half lengthwise, then crosswise into thin strips. Add them to the potatoes. Cut the shallot in half lengthwise, then crosswise into very fine slices and add.
- Cut the eggs in half lengthwise and scoop out the yolks. Press the yolks through a small strainer into a small bowl. Set aside. Cut the whites in half lengthwise and then crosswise into half-inch thick strips and add to the potatoes. Toss the potato mixture with a fork until the ingredients are well mixed.
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- Preheat the oven to 225°. Put the potatoes in a large pot of water and bring to a boil. Cook over moderate heat until tender when pierced, about 30 minutes. Drain and let cool slightly. Cut the potatoes into 1/2-inch wedges.
- Meanwhile, in a small bowl, combine the anchovies with the minced garlic, parsley, crushed red pepper and 2 tablespoons of the vinegar. Whisk in 1/4 cup of the olive oil and season with salt and pepper.
- Heat 1/4 cup of the oil in a very large, nonstick skillet. Add the chopped garlic and cook until softened. Add the potatoes, onion and tomatoes and cook over moderately high heat until warmed through, about 4 minutes. Add the remaining 1/4 cup of vinegar, season with salt and pepper and cook, stirring, for 1 minute. Transfer the vegetables to a large heatproof platter and keep warm in the oven.
- Wipe out the skillet. Add 2 tablespoons of the olive oil and heat until shimmering. Season the tuna with salt and pepper and add half of the steaks to the skillet. Cook the tuna over high heat, turning once, until lightly browned but still pink inside, about 5 minutes. Transfer the tuna steaks to the platter. Repeat with the remaining 2 tablespoons of oil and tuna steaks. Drizzle the anchovy dressing all over the tuna and serve hot, warm or at room temperature.
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