Anchovies With Sage Stuffing Food

ANCHOVY AND SAGE CRISPS

Steps:

• Wipe the sage leaves and pat them dry with absorbent kitchen paper.
• Take three deep plates or shallow dishes and pour the beaten egg into one, the flour into another and the breadcrumbs or polenta into the third.
• Lay 20 of the sage leaves out flat and place half an anchovy down the centre of each one. Place the remaining 20 sage leaves over the anchovies and press down to sandwich together.
• Individually coat each sage and anchovy sandwich in the flour, then dip in the beaten egg and finally coat in the breadcrumbs or polenta.
• Heat the oil in a large frying pan. (CAUTION: hot oil can be dangerous. Do not leave unatttended.) Cook the sage crisps in batches until golden-brown and crisp. Drain on absorbent kitchen.
• Serve while still warm.

FRIED SAGE AND ANCHOVIES

Steps:

• Rinse the anchovies under cold water and pat dry with a paper towel. Cut the anchovies to the sizes of the sage leaves (you might not need them all depending on the size of the sage leaves). Sandwich one anchovy between two sage leaves.
• Put 1.5 inches of oil in a pan and turn on to a medium heat. Mix the flour and water in a mixing bowl and whisk until combined.
• One at a time dip the sage leave sandwiches into the batter so it is completely coated then place carefully in the hot oil. Fry until slightly golden on each side.
• Serve immediately with wedges of lemon and a sprinkling of salt.

ANCHOVY-GARLIC DRESSING

Steps:

• Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
• Stir (don't whisk) in the olive oil.
• Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.

FRIED ANCHOVIES AND SAGE

Steps:

• Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.
• Preheat oven to 200 degrees. Put flour into 1 bowl and egg into another. Heat 1/4 inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to oven to keep warm. Repeat with remaining anchovies in batches. Serve immediately.

ANCHOVIES WITH SAGE STUFFING

Steps:

• Blend the sage, basil, pine nuts, oil-packed anchovies, 2 Tbsp. olive oil and a pinch of salt until mostly smooth like pesto. Add 1 Tbsp. bread crumbs and mix.
• Clean the anchovies: Remove the heads and butterfly the anchovies. Remove the backbone, leaving the tail. Rinse under running water without separating the fillets.
• Heat plenty of peanut oil in a large fry pan. Spread 1 Tbsp. pesto on the flesh side of 16 anchovies. Cover with remaining anchovies like sandwiches. Place flour in a shallow bowl, beaten eggs in a second bowl and breadcrumbs in a third bowl. Dip the anchovies in flour, then in the beaten eggs, and in the bread crumbs.
• Heat plenty of peanut oil to 350°F. Fry the anchovies in small batches for around 2-3 minutes until golden. Drain on paper towel lined plates.
• Lightly toast the sesame seeds in a hot pan. Grind them with a mortar and pestle or blend them with a pinch of salt. Peel and grate the ginger. Gather the pulp in a cheesecloth and squeeze to juice; mix juice with the Greek yogurt and the sesame seeds.
• Serve the anchovies on a bed of sage and basil, with the yogurt sauce on the side. Cut fried anchovy sandwiches in half, dip in yogurt sauce, and enjoy.

FRIED SAGE WITH ANCHOVIES

Steps:

• Heat the olive oil in a deep, heavy-bottomed frying pan.
• Place an anchovy between 2 sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up. Then dip the sage sandwiches into egg and then dredge in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt to taste while the sage leaves are hot. Serve immediately.

BAKED ARTICHOKES STUFFED WITH ANCHOVIES AND GARLIC

Steps:

• Place bread in medium bowl. Pour warm water over; soak 5 minutes. Drain, then squeeze bread dry. Return bread to same bowl. Add 1/2 cup oil, purchased breadcrumbs, mint, capers, anchovies, and chopped garlic; blend well. Season stuffing with salt and pepper. Preheat oven to 375°F. Fill large bowl with water. Squeeze in juice from lemon. Cut off all but 1 1/2 inches of stem from 1 artichoke. Peel stem with vegetable peeler. Starting at bottom of artichoke, snap off outer 3 rows of leaves. Cut off top 1/3 of artichoke. Spread leaves, exposing center. Remove center leaves and bristly choke. Place artichoke in lemon water. Repeat with remaining artichokes.
• Pour cold water into 13x9x2-inch glass baking dish to reach depth of 1/2 inch. Add halved garlic. Drain artichokes. Pack centers with stuffing. Place artichokes, stuffed side down, in prepared dish. Drizzle with 1/4 cup oil; sprinkle with salt and pepper. Cover dish. Bake until tester inserted into artichoke bottoms meets no resistance, about 1 hour 15 minutes. Place artichokes on platter. Serve warm or at room temperature.

SIMPLE SAGE DRESSING/STUFFING

Steps:

• Preheat oven to 350 degrees.
• In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
• In the meantime, cube the bread and set aside in a large, deep mixing bowl.
• Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
• Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
• Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
• Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
• Serve hot.