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We love the rich, salty flavor of anchovies, especially with lamb, but we don’t really want to bite into one. Chop until they’re practically a paste.
- 2 tablespoons fresh lemon juice
- 6 anchovy fillets packed in oil, drained, very finely chopped
- Kosher salt and freshly ground black pepper
Whisk egg yolk, mustard, and 1 tsp. lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.
DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
Nutritional ContentPer 2 tbsp:Calories (kcal) 310Fat (g) 35Saturated Fat (g) 4.5Cholesterol (mg) 25Carbohydrates (g) 0Dietary Fiber (g) 0Total Sugars (g) 0Protein (g) 1Sodium (mg) 105Reviews Section
Crispy Sweet Potatoes With Tuna-Anchovy Mayonnaise
At the River Café in London, chefs Ruth Rogers and Rose Gray, who died in 2010, stirred tuna into their homemade mayo. Meanwhile in Los Angeles, Vinny Dotolo of Jon & Vinny’s sneaks caper brine and lemon zest into his tonnato to brighten the sauce without making it overpowering.
In this preparation, the condiment is left thicker, like an aioli, and accompanies smashed, pan-fried sweet potatoes in a re-envisioned Spanish patatas bravas.
More uses for this classic tuna-anchovy mayonnaise: Serve with sliced tomatoes hard-cooked eggs or a Nicoise salad.
Make Ahead: You will have tuna-anchovy mayonnaise left over, which can be refrigerated for up to 3 days.
Where to Buy: This mayonnaise contains raw egg, so if that presents a health risk for you, use pasteurized eggs brands such as Davidson’s are carried at some large supermarkets.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
For the tuna-anchovy mayonnaise: Combine the egg yolk and 2 teaspoons of the lemon juice in the bowl of a stand mixer fitted with a balloon-whisk attachment beat on medium-high speed. Gradually drizzle in some of the oil, letting it slide down the side of the bowl. Beat until thickened, then stop. Add 2 more teaspoons of the juice, plus the reserved caper brine this should loosen up the mixture.
Continue to beat (medium-high), drizzling in the remaining oil, to form a thick mayonnaise. Season lightly with salt. The yield is about 1 1/4 cups.
Combine the anchovies, the remaining lemon juice and a pinch of the black pepper in a small bowl, stirring to coat, then stir that mixture, and the capers, into the mayonnaise.
Use a fork to mash the tuna in a separate bowl, breaking it up into small pieces. Stir into the mayonnaise, along with the lemon zest, until well incorporated. Cover tightly and refrigerate until ready to use (and up to 3 days).
For the potatoes: Line a baking sheet with paper towels. Bring a large pot of water to a boil over high heat. Salt it generously. Add the sweet potatoes and cook for about 15 minutes, until tender. Transfer the potatoes to the baking sheet to drain. Use a spatula to crush each one flat.
Heat a large cast-iron skillet, gradually increasing the heat from low to medium-high. Add 3 tablespoons of the oil. Once it is shimmering, add the sweet potatoes and season them with a couple of pinches of the salt. Press the potatoes into the pan and cook for about 10 minutes, undisturbed, until their bases begin to brown.
Flip the sweet potatoes add 3 more tablespoons of oil to the pan along with the garlic. Season with another pinch or two of the salt. Cook for 5 minutes, watching the garlic and stirring it, as needed, to prevent burning. Flip the sweet potatoes again and add 2 more tablespoons of the oil and a few sprigs each thyme and rosemary. Cook for another 5 minutes, then flip the sweet potatoes one more time. Add the remaining 2 tablespoons of oil and the chorizo. Cook for 5 minutes more to brown and crisp up the chorizo and render its fat.
Transfer to a platter. Season lightly with salt, black pepper and the crushed red pepper flakes, if using. Spoon a few dollops of the mayonnaise over the potatoes.
Adapted from “The River Café Classic Italian Cookbook,” by Rose Gray and Ruth Rogers (Michael Joseph, 2009).
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- Coarse salt
- 1 large celery stalk, diced small
- 2 scallions, chopped
- 2 large hard-cooked eggs, chopped
- 1 cup Spicy Anchovy Mayonnaise (below)
In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain, transfer to a large bowl, and let cool, about 30 minutes. Stir in celery, scallions, eggs, and mayonnaise and season with salt. (To store, cover and refrigerate, up to 3 days.)
Taken from Michelle Tchea’s new book Chefs Collective: Recipes, Tips and Secrets From 50 of the World’s Greatest Chefs
- 120 g (4⅔ oz) smoked salmon
- Fleur de sel, as needed
- A dash of olive oil
- Basil oil
- Round zucchini, washed and sliced
- Zephyr zucchini, washed and sliced
- Gold rush zucchini, washed and sliced
- Pink radish, washed and sliced
- Red radish, washed and sliced
- Multi-colored carrots, washed and sliced
- Raw red new beet, washed and sliced
- Runner bean, washed and sliced
- 2 bunches basil
- 500 g (1 lb 1½ oz) rocket, washed
- 1 clove garlic
- Olive oil as needed
- 200 g (7 oz) rocket mash
- 200 ml (6¾ fl oz / ⅘ cup) full cream
- 250 ml (8 fl oz / 1 cup) yogurt
- Salt to taste
- Sugar to taste
- 500 g (1 lb 11½ oz) pitted black olives
- 160 ml (5½ oz / ⅗ cup) olive oil
- 2 tsp caper juice
- 80 g (2⅘ oz) capers
- 4 Tbsp water
- 2 cloves garlic
- 1 egg, egg yolk and egg white separated
- 250 ml (8 fl oz / 1 cup) grapeseed oil
- 2 Tbsp anchovy mash
- 2 tsp Dijon mustard
- Juice from ½ lemon
- Sugar to taste
Prepare rocket mash. Gently remove basil leaves from stalks. Place rocket and basil leaves in a heatproof bowl and sweat with olive oil.
Prick garlic on a fork. Add to bowl and mix well. Remove from heat and set aside to cool. Mix and whisk with more olive oil. Place rocket mash through a Chinese sieve.
Prepare siphon. Mix rocket mash with other ingredients. Place on a siphon with 2 canisters. Gas and keep refrigerated.
Prepare olive sauce. Mix all ingredients together for 5 minutes in a bowl until a homogeneous mash is obtained. Set aside.
Prepare anchovy mash. Place anchovy and milk in a food processor. Mix for 5 minutes at 80°C. Place anchovy mash through a Chinese sieve.
Prepare anchovy mayonnaise. Mix egg yolk into a medium mixing bowl using a whisk. Allow a small amount of grapeseed oil to drip into the bowl while stirring briskly with whisk. Once the mixture has begun to thicken and increase in volume,slowly pour more oil in. Continue to vigorously stir in remaining oil. Season with remaining ingredients and olive sauce. Keep refrigerated.
Place anchovy mash and olive mayonnaise on a serving plate, then top with a piece of smoked salmon. Season with fleur de sel and a dash of olive oil. Siphon rocket.
Garnish as desired. Drizzle basil oil all around the base of the salad.
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- 1 large garlic clove (smashed)
- 1 pinch of salt
- 6 plump oil-packed anchovies (chopped)
- ½ cup mayonnaise
- ⅓ cup finely chopped pitted green olives
- ½ teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- ¼ cup extra-virgin olive oil
- 1 ½ pounds mixed beans (such as string beans, haricots verts, romano beans, Dragon Tongues, yellow wax beans and purple beans)
On a cutting board, mash the garlic with the salt to a paste. Add the anchovies and mash to a paste. Scrape the paste into a bowl and stir in the mayonnaise, olives, lemon zest and lemon juice. Gradually whisk in the olive oil. Cover the aioli with plastic wrap and refrigerate until chilled.
Meanwhile, fill a large bowl with ice water. Bring a large pot filled with 1 inch of salted water to a rolling boil. Spread the beans in a steamer basket and steam just until crisp-tender and the color is still vibrant, especially the purple beans (which turn green when fully cooked), 1 to 2 minutes. Immediately plunge the beans into the ice water to stop them from cooking further let cool completely. Drain the beans and pat them dry. Transfer the beans to a platter and serve with the aioli.
Fried Calamari with Spicy Anchovy Mayonnaise
In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley an d cayenne.
Blend until smooth. Transfer the sauce to a bowl and refrigerate, co vered tightly, for up to 2 days, until ready to serve.
Cut the squid into ⅓ inch rings.
If the tentacles are large, halve or quarter them lengthwise.
Refrigerate until ready to use.
In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
In a shallow bowl, combine the flour and graham cracker crumbs.
Toss ⅓ of the squid in the flour mixture to coat evenly.
Shake the squid in a mesh strainer to shed extra coating.
Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with salt. The cooked squid can be ke pt warm in a low oven while you continue.
White Bean Sausage with Anchovy Mayonnaise
I know the Brits are eccentric, but you have to be daft to enjoy bangers. Who in their right mind would season sausage with nutmeg? I had always assumed that the use of nutmeg in sausage had something to do with a tradition of preserving meat for long naval voyages during the time of Lord Nelson. Nevertheless, I could find no mention of the use of nutmeg in naval cooking in all 21 books of Patrick O’Brien’s delightful Master and Commander series. Before we criticize British cooking, the crazy idea of infusing Portuguese wine with brandy to survive the voyage to England wasn’t all that bad.
I recently picked up Nigel Slater’s cookbook entitled “Real Food.” This cookbook is full of beautiful photography of delicious food that we probably shouldn’t be eating. There is a special section on cooking English bangers which I found particularly amusing: ‘Just lay those gleaming, pristine links across the centre of the frying pan and leave them there, gently cooking, for a long time (long enough to make a pot of tea, take it upstairs to your slumbering partner, rouse him or her, share a few agreeable moments of repose, wash, dress, and slope downstairs again) – anything between forty minutes to an hour.” Enough said!
Found below is a sausage recipe, but without the meat to appeal to the many people reading this blog who have eating disorders.
White Bean Sausages with Anchovy Mayonnaise
Ingredients (served 4)
250g cannellini beans (Fresh or canned, allow longer cooking time if using fresh beans)
1 large shallot, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 small red chillies, seeded and chopped
1 small free range egg
75g mature cheese (cheddar is fine) but you could use something stronger
a little flour and beaten egg
fine dry breadcrumbs for coating
Oil for frying
lemon wedges to serve
If using fresh beans, soak them overnight covered in cold water. Pour off the water and cover with fresh water – pop on the heat and cook at a lively simmer for about 45 mins till soft but not squashy. They are done when you can crush them between your fingers. Drain thoroughly. If using canned, mash the beans or whizz them for a few seconds in a processor. Stir in the shallot/onion, garlic, chillies, egg and grated cheese, then season generously. Cool. The mixture should be a stiffish paste. Roll into thick, short sausages, flour hands whilst rolling. Drop into the beaten egg, then the crumbs and fry in hot oil till crisp, about 6 mins.
For the Mayonnaise
4 large salted anchovy fillets
a large cup/200ml classic egg mayonnaise
2 cloves garlic, peeled and chopped finely
juice 1/2 lemon
1/2 teaspoon cayenne pepper
Eat hot with dollops of the anchovy and garlic mayonnaise and a wedge of lemon. Great as a canape, entree, or even the main course with a nice green leaf salad.
Good to know when making bite size food:
How many appetizers/hors doeuvres to serve per person:
This is not an easy question to answer but I will try. This is what I have learned so far. First, it will depend on the type of the “event”.
Is it just a small family/friend gathering where you meet for 1-2 hours to catch up, have some drinks and something to nibble on?
Is it a proper event where the guest will be counting on having some good appetizer selection which they might (some of them) consider having these instead of a light dinner? Also an important question here is – how long will the event go for?
Are the appetizers a part of a dinner party where main course + dessert will be served as well?
Do you know the people you are making these for (do they like to eat, do they eat a little, will there be more men, women, kids, etc…)?
So you see writing down a certain number is basically a mission impossible here.
However, if these appetizers/crostini/tapas are part of a dinner, then 3-4 pieces per person should be plenty.
If you are serving these for a small and short (time-wise) gathering, then 4-6 pieces per head could be enough.
If you are planning on having a cocktail party that will last for several hours (2-4 hour) then I am guessing 8 to 10 pieces per person.
But! There is always the BUT, right? So it is always better to have some extra platter ready so you don’t run out of food! In this case just slice the baguette and keep it in an airtight container. If you see that you are running out of canapes, simply pop the baguettes in a toaster and in less than 10 minutes another batch of delicious anchovy hors doeuvres will be ready to serve!
I hope you will try these and if you do, please let me know what you think! I would like to hear from you!
By the way, if you are looking for other party food ideas, you must check out these:
In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
In a heavy-bottomed straight-sided 3-quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees. In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating.
Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.