anchovy

White bean puree & feta spread

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 tsp olive oil
  • 2 anchovy fillets
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 tbs fresh lemon juice
  • 35g  marinated feta, crumbled
  • Salt & freshly ground black pepper
  • Seared lamb cutlets with green beans & olives, to serve

Instructions 

Heat the oil in a non-stick frying pan over medium heat. Add the onion, anchovy and garlic and cook, stirring, for 3-4 minutes or until onion softens.
 
Add the cannellini beans, lemon juice and feta and cook, stirring, for 1-2 minutes or until heated through.
 
Place the bean mixture in the bowl of a food processor and process until almost smooth. Return to pan and place over low heat. Cook for 1 minute or until heated through.
 
Season with salt and pepper. Serve with lamb cutlets with green beans & olives.

Baked cauliflower with blue cheese and anchovy

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 cups cauliflower florets
  • 300 ml cream
  • 2 clove garlic (crushed with theback of your knife but so it holds together)
  • good grating of fresh nutmeg
  • salt and pepper to season
  • half a cup crumbled blue cheese
  • 4 tinned anchovy fillets

Instructions 

Heat the oven to 160 and put in a serving dish. Cook the cauliflower until al dente in salted boiling water. Drain in a colander and set aside. When completely dry put into the warmed dish.

Put the cream, whole peeled garlic cloves and nutmeg in a saucepan and boil until liquid is reduced by half.

Mash the anchovies on a board and add them and the blue cheese to the cream mix. Stir off the heat until the cheese is melted. Take out the garlic.

Pour sauce over the cauliflower and bake for 10 minutes.