ANCHOVY PâTé

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Anchovy Pâté image

Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) says of this recipe: "This dish is best made with the strongly flavoured salted anchovy fillets (be sure to rinse them well), but the anchovies from tins or jars will do as well. You can either use a food processor or pound everything with a pestle and mortar. This paste will keep for several weeks in the fridge and is served on biscuits or bread." This recipe is from his book 'real greek food', which he co-authored with food writer Charles Campion. It's obviously a recipe for those who love anchovies! I'm posting it here for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Spreads

Time 5m

Yield 2 cups

Number Of Ingredients 6

200 g anchovies
50 capers
150 g pickled vegetables
2 teaspoons fresh flat-leaf parsley, finely chopped
200 ml extra virgin olive oil
1 tablespoon white wine vinegar

Steps:

  • Making the pâté with a pestle and mortar: Work the anchovies, capers, vegetables and herbs together in a paste; add the oil and, finally, the vinegar. You should end up with a thick paste.
  • Making the pâté in a food processor: Start by adding the anchovies to the bowl, process; them stream in the oil; add the other ingredients and process to finish up with a thick paste.

Nutrition Facts : Calories 1065, Fat 96.8, SaturatedFat 14.2, Cholesterol 85, Sodium 4065.7, Carbohydrate 20.1, Fiber 1.2, Sugar 9.8, Protein 30.1

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