Anchoiade

En Provence…

Relaxing with friends over a glass of red wine in the warm evening sunshine outside a rustic French Auberge has to be one of the most idyllic ways to spend a summer evening, these delicious “Anchoïade”  infused with the flavours of Provence will help recapture the moment even in the wintry Irish sunshine….  JJ

Ingredients & Costing…
Anchovy Fillets x 45g tin	0.89
Onion x 1 small finely diced	0.15
Fat Clove of Garlic x 1 crushed	0.05
Tomatoes x 2 skinned & chopped	0.33
Tomato Puree x 3 tsp	0.25
Black Olives x 8 chopped	0.10
Dried Herb de Provence x 1 tsp	0.10
Fresh Parsley x 1 tblsp chopped	0.33
Wine Vinegar – a few drops	0.05
Freshly Ground Black Pepper	0.05
Croutons - Giant
Vienna Roll x 6 slices diagonally cut	0.50
Fat Clove of Garlic x 1 crushed	0.05
Olive Oil x 2 tblsp	0.05
3 - 6 Portions	€2.90

It Couldn’t be easier…

æ      Using a pestle & mortar pound the anchovies & their oil to a pulp

æ      Add the diced onion, crushed garlic, chopped tomato flesh, tomato puree, chopped olives, herbs & a few drops of wine vinegar to the anchovies – stir well ensuring all the ingredients are thoroughly combined. Season to taste with freshly ground black pepper (you will not need salt as the anchovies are quite salty). Allow to stand giving the flavours time to infuse

æ      Helpful Tip – to skin the tomatoes place them in a bowl of boiling water for approximately 30 seconds, remove them & make an incision with a sharp knife in the skin, it should instantly peel back making it easy to remove

æ      Meanwhile make the “giant” croutons as follows – cut Vienna roll on the diagonal into 1” slices, drizzle the olive oil onto a heavy based baking tray & sprinkle with crushed garlic. Press both sides of the bread onto the tray coating with olive oil & garlic. Place the tray on centre shelf of a preheated oven (gas mark 4) & bake for 20-25 minutes – keep a close eye on them towards the end as the can become overdone very quickly

æ      To serve pile the anchovy mixture onto the croutons, drizzle with olive oil & toast under a preheated grill for a couple of minutes to heat through, garnish with fresh basil

Size Matters Not…

This mixture is equally delicious served on smaller croutons as canapes… JJ