Fig Anchoiade Food

FIG ANCHOIADE

Fig Anchoiade image

From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.

Provided by AmandaInOz

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 dried figs
1 red pepper, roasted and skin removed
100 g anchovies packed in oil
2 garlic cloves
12 blanched almonds
flat leaf parsley, a handful
1 teaspoon fennel seed
black pepper, to taste
1/2 lemon, juice of
5 ounces extra virgin olive oil (150ml)
2 teaspoons orange flower water

Steps:

Soak the figs in hot water for about 15 minutes, then drain.
Put everything, except the oil and orange flower water, into a food processor.
Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
Cover and chill until ready to serve. Best to make at least a day ahead.

Nutrition Facts : Calories 263.1, Fat 25.4, SaturatedFat 3.6, Cholesterol 14.2, Sodium 613.1, Carbohydrate 4.7, Fiber 1, Sugar 3, Protein 5.3

ANCHOIADE

Anchoiade image

Categories Condiment/Spread Fish Garlic Herb Tomato Quick & Easy Almond Bell Pepper Gourmet

Yield Makes about 2 cups

Number Of Ingredients 11

Ingredients

1/3 cup blanched whole almonds
a 2-ounce can flat anchovies, rinsed and patted dry
3 garlic cloves
1 shallot, quartered
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon herbes de Provence or dried Italian seasoning, crumbled
1 tomato, seeded and chopped fine (about 3/4 cup)
1 red bell pepper, chopped fine (about 3/4 cup)
3 tablespoons finely chopped fresh parsley leaves
French bread toasts as an accompaniment

Steps:

In a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth. Anchoïade may be made 1 day in advance and kept covered and chilled.
Serve anchoïade at room temperature on toasts.

ANCHOIADE

Anchoiade image

This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.

Provided by evelynathens

Categories European

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

6 ounces drained anchovy fillets
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
5 cloves minced garlic
fresh ground black pepper
1/4 cup minced fresh parsley

Steps:

Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
Blend until very smooth.
Spoon into a serving dish and top with the parsley.
Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.

Nutrition Facts : Calories 908.5, Fat 89.4, SaturatedFat 13.1, Cholesterol 72.3, Sodium 3126.7, Carbohydrate 3, Fiber 0.4, Sugar 0.1, Protein 25.3

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