Roy Levy, Gail’s Artisan Bakery Cookbook (Ebury Press) Pissaladiere
To serve, cut each sandwich into 3 small triangles. Scatter half with slices of radish, then sandwich with the remaining anchovy-buttered bread. Spoon into a small container with a sealable lid and chill until firm, but still spreadable.Ģ Spread anchovy butter thickly on to the bread slices. Any leftover butter can be stored in the fridge for several days.ġx 500g sourdough loaf, cut into 6 slicesġ0-12 radishes, trimmed and sliced lengthwise.ġ Drain the anchovy fillets, then blitz them with the butter. Triangles of soft bread, butter creamed with anchovy and the peppery crunch of radish slices – tasty, delicate and elegant, everything teatime should be. Harumi Kurihara, Harumi’s Japanese Cooking (Conran Octopus) Anchovy butter and radish teatime sandwiches Drain and dry with kitchen paper.Ģ Soak the julienned vegetables in cold water for 5 minutes, drain and pat dry.ģ Mince the anchovy and mix with the other ingredients for the dressing.Ĥ Mix the hijiki and vegetables in a serving bowl. Photograph: Yuki Sugiura/GuardianĪ variety of vegetables (lettuce, carrots, cucumber, onions etc), to taste, juliennedġ Quickly rinse the hijiki under cold water to remove any foreign matter, then soak in warm water for 10 minutes. Hijiki seaweed salad with anchovy dressing. Find the seaweed in Asian supermarkets and online. When you think about it, anchovy and seaweed is an obvious oceanic pairing, accentuating the rich umami power of these tiny fillets. Our first anchovy salad idea is decidedly Asian, combining crunchy veg with soft black flecks of hijiki seaweed and a sweet and salty dressing. Katie Caldesi, The Italian Cookery Course (Kyle) Hijiki seaweed salad with anchovy dressing Pour over the sauce and serve with cannellini bean mash or with potato gnocchi and some grated parmesan. Remove the meat from the oven and transfer to a serving dish. If there isn’t enough sauce, add a little water, or, if it is quite watery, boil to reduce.
Meanwhile, heat the sauce in the casserole and adjust the seasoning. Roast in the oven for 10-15 minutes, until browned. Preheat the oven to 180C/350F/gas mark 4.ģ Remove the lamb from the casserole and place on a baking tray. Cook covered over a low heat for 1 hour, or until the meat is cooked through. Chop the herbs, garlic and anchovies together on a board.Ģ Heat the remaining oil and briefly fry the anchovies, herbs and garlic.
Remove the lamb and drain on kitchen paper. When hot, fry the lamb pieces until golden, turning frequently. Heat 2 tbsp of the oil in a large lidded casserole dish. Anchovy is a favourite Roman flavour when it comes to flavourings, and a true winner in a roast, imparting depth and saltiness to the slow-cooked meat.Ĥ knuckles and 4 shanks of lamb (about 2kg)ġ Trim the lamb, season and flour on all sides.
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