Anchovy Pâté Recipes

ANCHOVY PâTé

Anchovy Pâté image

Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) says of this recipe: "This dish is best made with the strongly flavoured salted anchovy fillets (be sure to rinse them well), but the anchovies from tins or jars will do as well. You can either use a food processor or pound everything with a pestle and mortar. This paste will keep for several weeks in the fridge and is served on biscuits or bread." This recipe is from his book 'real greek food', which he co-authored with food writer Charles Campion. It's obviously a recipe for those who love anchovies! I'm posting it here for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories Spreads

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

200 g anchovies
50 capers
150 g pickled vegetables
2 teaspoons fresh flat-leaf parsley, finely chopped
200 ml extra virgin olive oil
1 tablespoon white wine vinegar

Steps:

Making the pâté with a pestle and mortar: Work the anchovies, capers, vegetables and herbs together in a paste; add the oil and, finally, the vinegar. You should end up with a thick paste.
Making the pâté in a food processor: Start by adding the anchovies to the bowl, process; them stream in the oil; add the other ingredients and process to finish up with a thick paste.

Nutrition Facts : Calories 1065, Fat 96.8, SaturatedFat 14.2, Cholesterol 85, Sodium 4065.7, Carbohydrate 20.1, Fiber 1.2, Sugar 9.8, Protein 30.1

ANCHOVY PASTE

Anchovy Paste image

This is a tasty take on the Classic British Gentleman's Relish as a perky canapé topping. Great for perking up sandwiches or scrambled eggs on toast too!

Provided by English_Rose

Categories Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces anchovies packed in oil, drained, coarsely chopped
2 tablespoons fresh white breadcrumbs
1/2 cup butter
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground black pepper

Steps:

Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.

Nutrition Facts : Calories 201.3, Fat 18.3, SaturatedFat 10.4, Cholesterol 66.2, Sodium 1215.8, Carbohydrate 0.5, Sugar 0.1, Protein 8.9

TUNA AND ANCHOVY PATÉ

TUNA AND ANCHOVY PATÉ image

Categories Fish

Yield 4 people

Number Of Ingredients 5

Ingredients

1 can (7 oz) tuna
1 can (2 oz) anchovy fillets, chopped
6 T melted butter
1 T lemon juice
pepper

Steps:

In a bowl thoroughly combine all of the ingredients. In a blender process the mixture until it is smooth, switching the blender on and off, and pushing the mixture down. Refrigerate the paté fo 24 hourse in a 1-pint covered dish.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

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