FIG ANCHOIADE

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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

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

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    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #appetizers     #french     #easy     #european     #dips

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