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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Harrisa-spiced chicken medallion with lemon and anchovy butter
This--a whole bird rubbed with anchovy butter and roasted with shallots--was my latest project.
Artisan bread with a side of anchovy butter and tomato jam; consomme broth with adlai, chicken and mushrooms (Tortellini Royale); and compressed watermelon salad are the starters that come free with your choice of main dish.
BARBECUED CUMIN LAMB CHOPS Leave these to marinate overnight for best results SERVES 4 FOR THE LAMB CHOPS: Half an onion, finely grated 2 tbsp full-fat natural yoghurt 2 tbsp ground cumin 1 tbsp olive oil 2 tbsp lemon juice 12 whole lamb chops, best end Cumin spice rub (see box, below) 2 tbsp chopped flat-leaf parsley FOR THE ANCHOVY BUTTER: 80g unsalted butter 2 garlic cloves, minced 2 tbsp lemon juice 10 anchovies in olive oil, finely chopped 1 tbsp picked lemon thyme leaves 1.
THE ANCHOVY BUTTER: Melt the butter in a small frying pan over 2For medium-low heat, then add the garlic and fry to soften for a few minutes (being careful not to burn it).
In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down.
To celebrate this fruitful connection between Greenmarket sellers and borough dwellers, Gabrielle Langholtz has collected 93 recipes from 93 of New York's top gastronomes in The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs and the Stories Behind the Farms that Inspire Them (Da Capo, $24.99, 256 pages, ISBN 9780738216898) that take you on a seasonal splurge from spring to winter, apples to zucchini, Melissa Clark's Anchovy Butter on Turnips to Karen DeMasco's pink-tinted Beet Cake.
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.