With some salt-packed anchovies, cook up Nigella Lawson’s legendary anchovy elixir, which will make the perfect pairing with steak, roast beef, lamb and more. Having it as a dip simply won’t be enough, so make sure there’s enough for it to go around as a sauce!
This recipe is featured in Nigella Lawson’s new BBC show which focuses on her favourite recipes for home-cooking. Nigella’s Eat, Cook, Repeat, premieres in Singapore on Monday, 16th August at 7.00pm, on StarHub channel 432 and BBC Player.
- 100g salt-packed anchovies
- 3 fat cloves of garlic, peeled
- 2½ x 15ml tbsps lemon juice
- 75 ml extra - virgin olive oil
- 125 ml cold water
- A few heads of red chicory
- Radishes or other raw vegetables of your choice
It might be wisest to follow the preparation instructions that come on the packet of your salt-packed anchovies, but what I do is soak them in a dish (about 23 cm square) of cold water for 5 mins, then throw the water out, fill up again, and leave to soak in the fresh water for a further 5. Then rinse each anchovy under the tap with the cold water running, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living
If using a bullet or other high-speed blender, put the soaked and drained anchovies, and all the remaining ingredients, into it, and blitz until you have a smooth, buff-grey and gloopily fluid sauce.
If using a stick blender, put the soaked and drained anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up.
Decant into a small serving dish or a few mini bowls and sit, respectively, on a platter or number of plates, and arrange your crudités around them.
Text: Nigella Lawson