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

Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1/3 cup

Number Of Ingredients 6

Ingredients

16 anchovy fillets
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
4 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground pepper or red-chile flakes (optional)

Steps:

Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.

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Blue Cheese. The contrast in flavor between the pungent, stinky cheese and the delicate sweetness of the figs is what makes these two so perfect together.
Honey. A drizzle of fragrant honey — any variety will work — is a fresh fig’s sweetest sidekick. Get a Recipe: Ricotta, Fig, and Honey Tartine.
Cured Meat. When the sweet and salty forces of fresh figs and cured meat (like proscuitto, salami, or speck) combine, you can be sure it’ll be pure bliss.
Dark Chocolate. Dipped in rich melted dark chocolate, fresh figs become even more of a sweet treat. Get a Recipe: Chocolate-Dipped Figs with Sea Salt (substitute fresh figs)
Caramelized Onions. When they come together on the same plate, this is one ultra-luxurious power couple whose deep, layered flavors can’t be matched.
Greek Yogurt. Pairing soft, sweet figs with creamy, tangy Greek yogurt makes breakfast feel like a really special meal. Try sautéing the figs in a bit of butter first.
Ricotta Cheese. Creamy, indulgent ricotta is the friend that makes this sweet fruit a luxurious snack. Layer it on a crostini or follow our lead and dip quartered figs into a pool of ricotta.
Arugula. This pairing is all about teamwork. Fresh figs tame the spicy bite of these wispy greens, while the arugula helps the fig’s mellow sweetness rise even higher.
Chicken Thighs. Eat sweet figs for dinner with rich, fatty chicken thighs. Simply slice them over cooked chicken or, better yet, roast halved figs along with the chicken.
Pasta. If you haven’t tried this combo yet, add it to the dinner rotation immediately. Roasted or caramelized figs are the surprise ingredient that give pasta a fast and fancy upgrade.

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