Anchovy Tuna And Mascarpone Dip Food

LIME, GINGER AND MASCARPONE CAKE

Steps:

• Preheat the oven to 355 degrees F or 180 degrees C. Butter a 9-inch diameter round pan and line with buttered parchment paper.
• In a small saucepan over medium heat, add the butter, brown sugar, molasses and ginger. Stir until the sugar dissolves.
• Combine the flours, baking soda, nutmeg and cinnamon in a large bowl.
• Whisk the cream, ricotta and eggs together in a medium bowl. Add the butter mixture, then stir into dry the ingredients along with the lime zest, orange zest and coconut. Pour into the prepared pan and bake for approximately 45 minutes.
• Add all the syrup ingredients to a small saucepan over low heat and stir until the sugar dissolves. Bring to a boil, then cook for 2 minutes without stirring. Keep the syrup hot.
• Prepare the filling by adding the cream to a large bowl and beating with a hand mixer, until very stiff peaks form. Add the mascarpone and beat lightly. Fold in the ricotta, powdered sugar, lime zest and orange zest. Cover and refrigerate until thick.
• Remove the cake from the oven. Pierce all over with a skewer, then pour the hot syrup over the cake. Cover and refrigerate, wrapped well in plastic wrap, until cold.
• Run a knife around the edge of the pan and remove the cake to a cutting board or large plate. Line the pan with plastic wrap and slice the cake horizontally into 3 layers. Return 1 layer to the pan. Spread with 1/3 of the filling, top with the second cake layer and cover with another 1/3 of the filling, then top with the final cake layer. Wrap and refrigerate the cake for another couple of hours or overnight. Cover the remaining cream and refrigerate until ready to use.
• When ready to serve, remove the cake from the pan to a serving plate or cake stand and frost the cake with the remaining cream. Press the shredded coconut all over the cake and serve.

BLACK BEAN CUMIN DIP

Steps:

• Put all the ingredients in a food processor and blend until smooth. Reserve some of the juice from cooking the beans, or if you are using a canned product extra water can be used if there is not enough in the can. Season, to taste, with salt and pepper.

TUNA, OLIVE AND ANCHOVY SALAD

Steps:

• Before starting, remove the anchovies from the oil they come in and marinade in balsamic vinegar for 1hr minimum. Try to remove as much oil as possible. I buy a 100g jar of anchovies in olive oil, drain, and replace the oil with vinegar. Store this in the fridge for on demand de-salted marinated anchovies
• Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy.
• Whilst the pasta cooks, drain olives if tinned, and cut them in half.
• Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.
• Trim the spring onion, removing as little as possible of the root (white) end, and most of the 'leaf' end. Finely mince this, and the garlic.
• Remove the anchovy from vinegar, and mince very finely.
• Rince the green been and the lettice, and roughly chop.
• When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.
• Combine all ingredients.
• Stir well and season.
• Enjoy!