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2 posts tagged anchovy

Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs
The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs.  They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.
My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that.  The breadcrumbs recipe though, I will copy over, as you can put them on anything.
Ingredients (duck):
1 orange, zest and whole orange in half
Sea salt
1 red chili, chopped
2kg whole duck
In a mortar and pestle, mash the zest, salt, and chili.  Spread and massage this into the skin of the duck.  Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine.  Cook at 180C / 350F for about an hour, until the skin is crispy.  If it’s not crispy yet, crank the oven and cook for 10 minutes more.
Ingredients (anchovy breadcrumbs, from the New York Times):
1/2 cup breadcrumbs
4 anchovies
2 garlic cloves, diced
2 tbsp butter
Melt the butter and add the anchovies.  Cook and mash until you had a paste, then add the garlic and cook for another minute or so.  Add in the breadcrumbs and coat with the butter.  Cook until golden brown, stirring occasionally.  Serve with absolutely anything.

Orange Chili Duck with Cabbage Pasta and Anchovy Breadcrumbs

The pasta is based slightly off this recipe, the best bit being the delicious albeit weird sounding anchovy breadcrumbs.  They’re amazing and would work in quite a lot of dishes to add a bit of crunch and salt, and only take 5 minutes to make.

My version of the pasta used a different type of cabbage and likely wasn’t nearly as nice as that recipe, so I suggest you just make that.  The breadcrumbs recipe though, I will copy over, as you can put them on anything.

Ingredients (duck):

  • 1 orange, zest and whole orange in half
  • Sea salt
  • 1 red chili, chopped
  • 2kg whole duck

In a mortar and pestle, mash the zest, salt, and chili.  Spread and massage this into the skin of the duck.  Put the orange halves in the duck cavity, and tie the legs shut with some butchers twine.  Cook at 180C / 350F for about an hour, until the skin is crispy.  If it’s not crispy yet, crank the oven and cook for 10 minutes more.

Ingredients (anchovy breadcrumbs, from the New York Times):

  • 1/2 cup breadcrumbs
  • 4 anchovies
  • 2 garlic cloves, diced
  • 2 tbsp butter

Melt the butter and add the anchovies.  Cook and mash until you had a paste, then add the garlic and cook for another minute or so.  Add in the breadcrumbs and coat with the butter.  Cook until golden brown, stirring occasionally.  Serve with absolutely anything.

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Grilled Aged T-Bone with Red Wine Butter, Roasted Fennel and Garlic Green Beans
This, seriously, is the best steak I’ve ever eaten in my life.  It helped it was aged beef from Victor Churchill, it helped that it was perfectly cooked on the barbeque, but what did it was the red wine butter.  Oh.  My.  God.
Ingredients (red wine butter):
4 tbsp butter
2 anchovies (really, really worth it, even if you “hate anchovies”)
1/4 cup red wine
2 cloves garlic
Salt and pepper
Toss all the ingredients in a food processor and blend.  Toss into a saucepan on low heat, and cook at a very, very low simmer for about 10-15 minutes, until everything is combined.  Pop into a container and either put in the fridge or freezer, depending on how much time you have before dinner.  Mine didn’t set for dinner, but I’ve got some tasty looking leftover in the fridge.
Ingredients (steak and veggies):
2 T-bone steaks, rubbed in chopped fresh sage, salt and pepper, for at least an hour
1 fennel bulb, stalks removed and cut in half
A couple handfuls of green beans
2 garlic cloves, diced
Salt, pepper, and olive oil
Season the fennel with salt, pepper and a drizzle of oil.  Pop under the grill in a hot oven for 25-30 minutes
Heat the barbeque to high for about 15-20 minutes before you start.  Start the green beans, sauteing with garlic, a couple tablespoons of oil, salt and pepper.  If you have thyme or some other fresh herbs, toss them in.  Hell, toss in some bacon.  Cook them for about 15 minutes until they’re tender.
Remove as much of the rub from the steaks as you can, and drizzle a bit of oil on.  Pop them on the grill for 3 minutes on each side (if they’re super thick steaks, maybe 4 on one side).  Put them on a plate, cover in foil, and let rest for 5-10 minutes while you finish the beans. (Note: start the beans and the steak at the same time, if you haven’t done the math already)
Serve a healthy tablespoon of the butter on the steak (and maybe the fennel, once you realize how awesome this butter is), and eat the crap out of it.

Grilled Aged T-Bone with Red Wine Butter, Roasted Fennel and Garlic Green Beans

This, seriously, is the best steak I’ve ever eaten in my life.  It helped it was aged beef from Victor Churchill, it helped that it was perfectly cooked on the barbeque, but what did it was the red wine butter.  Oh.  My.  God.

Ingredients (red wine butter):

  • 4 tbsp butter
  • 2 anchovies (really, really worth it, even if you “hate anchovies”)
  • 1/4 cup red wine
  • 2 cloves garlic
  • Salt and pepper

Toss all the ingredients in a food processor and blend.  Toss into a saucepan on low heat, and cook at a very, very low simmer for about 10-15 minutes, until everything is combined.  Pop into a container and either put in the fridge or freezer, depending on how much time you have before dinner.  Mine didn’t set for dinner, but I’ve got some tasty looking leftover in the fridge.

Ingredients (steak and veggies):

  • 2 T-bone steaks, rubbed in chopped fresh sage, salt and pepper, for at least an hour
  • 1 fennel bulb, stalks removed and cut in half
  • A couple handfuls of green beans
  • 2 garlic cloves, diced
  • Salt, pepper, and olive oil

Season the fennel with salt, pepper and a drizzle of oil.  Pop under the grill in a hot oven for 25-30 minutes

Heat the barbeque to high for about 15-20 minutes before you start.  Start the green beans, sauteing with garlic, a couple tablespoons of oil, salt and pepper.  If you have thyme or some other fresh herbs, toss them in.  Hell, toss in some bacon.  Cook them for about 15 minutes until they’re tender.

Remove as much of the rub from the steaks as you can, and drizzle a bit of oil on.  Pop them on the grill for 3 minutes on each side (if they’re super thick steaks, maybe 4 on one side).  Put them on a plate, cover in foil, and let rest for 5-10 minutes while you finish the beans. (Note: start the beans and the steak at the same time, if you haven’t done the math already)

Serve a healthy tablespoon of the butter on the steak (and maybe the fennel, once you realize how awesome this butter is), and eat the crap out of it.

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