All posts tagged: anchovies

Anchoiade Devilled Eggs, 21p

Up until a few weeks ago, I had never had a devilled egg, let alone tried to make one. I had read about them with fascination in various novels, usually set in the American South or housewifely suburbs, passed around as canapes at fictitious afternoon parties by women who lived the kind of lives I could scarcely imagine, peppered with scandal and boredom, kitten heels and daytime martinis. Devilled eggs represented, to me, something otherworldly, something aspirational, something bordering on the celestially obscene. Anchoiade, pronounced an-shoy-ard but very quickly, according to a French youtuber with a voice of clipped velvet with a laugh never far behind, was stumbled across on the Instagram feed of my former Daily Kitchen Live colleague, Matt Tebbutt. A passing mention on a restaurant menu, that I scrawled in a notebook, commenting ‘Oh, anchoiade!’ with hearts for eyes, as though I knew what it was. I didn’t, of course, but I loved the word already, and suspected I would love the thing itself. Weeks later, with a Delia Smith recipe in …

Spaghetti Alla Puttanesca [A Year In 120 Recipes]

My take on Spaghetti alla Puttanesca is a little different – I prefer tinned sardines to the more traditional anchovies, and I like to add some of the preserved oil for a distinctive flavour. This dish is a hot, fast joyride for your tastebuds with its fiery chilli, soft chunks of fish, vinegary capers and salty aftertaste. (Serves 2) 4 fat cloves of garlic, peeled 1 fresh red chilli, chopped 2 tbsp oil 400g chopped tomatoes 100g tinned sardines in oil 200g dried spaghetti 1 tbsp capers 1 tbsp olives, pitted and diced Roughly chop the garlic – I like mine chunky in a dish like this, but if a mouthful of slightly crunchy garlic will put you off, chop it finely. Put it into a large saucepan with the chilli and oil and saute on a low heat for a few minutes. Pour over the chopped tomatoes and the oil from the sardines, and turn up the heat to bring it to the boil. Carefully remove the bones from the sardines by splitting them, …