This will be short and sweet. I just discovered anchovy butter, and I'm in love. Like when I first tasted salsa verde, I want to put it on everything!
One huge benefit of W being between contracts is that she finds time to experiment in the kitchen. She is a great cook, and she has a great knack for finding fun recipes and adding a few twists of her own.
W also has a big love of anchovy so I can understand this idea caught her fancy...
When I was a kid we always used to have flavoured butter at home, to put on vegetables, steaks or slices of bread fresh out of the oven.
Delicious. And makes a week night meal feel so much more special.
200 grams soft butter
8 anchovies in oil
2-3 garlic cloves
1 tsp dried chilli flakes
1 tbsp lemon juice
a small handful of parsley
salt and black pepper, to taste
Add all the ingredients to a food processor, or if you like us have one of those hand blender things dig out the attachment that finely chops and combines. Keep blending until all ingredients have combined to a smooth paste. Add some salt and pepper to taste.
Done. Nothing to it.
Either keep it in a tub in the fridge, or if you want to be a bit more fancy use a sheet of cling film to roll it to a log (see photo here) from which you later can cut thin slices. Looks a whole lot nicer when serving your food.
Used it tonight with a fantastic rib-eye steak and some buttered greens. Sugar snap peas sauteed in butter for a few minutes (while the steak fried on one side), then added in some kavolo nero (don't forget to remove the wooden stalks!) and cherry tomatoes and a few table spoons of water and put the lid on to steam it while the steak fried on the other side.
As you can see in the photo, a little bit of feta cheese helped upping the fat content.