anchovy butter


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Noun1.anchovy butter - butter blended with mashed anchovies
paste, spread - a tasty mixture to be spread on bread or crackers or used in preparing other dishes
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In a large ovenproof skillet, melt about half the anchovy butter.
Check out the Lobster and Scallops with Chestnuts and Mushrooms and the Scampi with Anchovy Butter, Roasted Garlic Cream and Pickled Cabbage by Laura Cassai, too.
For the tarragon and anchovy butter, put the softened butter into a bowl.
BAKED WHOLE PLAICE AND CIDER ONIONS WITH TARRAGON AND ANCHOVY BUTTER (serves 2) INGREDIENTS 1 plaice, at least 1kg, gutted 50ml olive oil 2 white onions, peeled and finely sliced 2 bay leaves 200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper For the tarragon and anchovy butter: 200g unsalted butter, softened Bunch of tarragon, leaves only 2 shallots, peeled and finely chopped 4 salted anchovy fillets, chopped Lemon wedges to serve Salt and pepper METHOD HEAT your oven to 220degC/Gas Mark 7.
BAKED WHOLE PLAICE AND CIDER ONIONS WITH TARRAGON AND ANCHOVY tarragon AND ANCHOVY BUTTER (serves 2) butter (serves 2) INGREDIENTS 1 plaice, at least 1kg, gutted 50ml olive oil 2 white onions, peeled and finely sliced 2 bay leaves 200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper For the tarragon and anchovy butter: 200g unsalted butter, softened Bunch of tarragon, leaves only 2 shallots, peeled and finely chopped 4 salted anchovy fillets, chopped Lemon wedges to serve Salt and pepper METHOD HEAT your oven to 220degC/Gas Mark 7.
George Calombaris was in an Atlantis restaurant kitchen, making smoked salmon and anchovy butter terrines, helped by Julia Taylor, the runner-up of this season's Masterchef Australia, of which Calombaris is the stern host.
Dishes of gorgeous macaroni cheese, triple cooked chips and buttered spring greens were side-dish delights along with a pot of anchovy butter.
Plaice with rosemary and anchovy butter Ingredients - Serves four Four plaice, each weighing approximately 350g (14 oz) on the bone, whole or filleted as desired 200g (6oz) butter, softened Half teaspoon sea salt Two tablespoons anchovies in oil, chopped One teaspoon fresh rosemary, finely chopped One tablespoon brandy Juice of half a lemon A little olive oil, salt and pepper to grill MethodPound butter with salt, anchovies, rosemary, lemon juice and brandy.
The snacks are approachable, welcoming alternatives to the more esoteric offerings on partner and executive chef Chris Pandel's menu, which includes dishes such as Braised Goat Ragu, Nicoise Olives, Papardelle, $11 and Grilled Head-on Prawns with Anchovy Butter, $16.
Prepare the rosemary and anchovy butter - in a small bowl mix all the ingredients together and set aside.
Grilled lamb cutlets and kidneys take to a smear of anchovy butter like sausage to mustard.