Anchovies with everything

[Paul]

I discovered anchovies by mistake. I wasn't long in Spain. I wanted some olives to go with a beer but my Castellano wasn't nearly up to the job, and I got a small plate of salty fish bits instead.

I set about them as though I'd meant to order them and, although I was squeamish at the start, by the end I knew I was going to be ordering them again, if only I could remember the happy mistake that led to them in the first place.

Now I put them into everything I think they'll suit. Almost every pasta sauce. Scrambled eggs. Cheese on toast. Stew. Anything with beef innit. Many fish dishes (salmon, paella: yes. fish and chips: no). Spread over tuna (whole fillet, or tinned mushed with mayo): delish.

Love them or hate them?

If you love them, what have you done with them that I need to know?

[Ruth]

I love 'em.

Just eat them straight out the tin!  Nommy salty fishy nomness.

Not those olives with anchovies though, they are soaked in brine and it makes the anchovies go all tasteless and squidgy.

[pcolbeck]

Love hate relationship here. Love them in stews, on pizza etc basically cooked into anything. Hate them raw by themselves or in olives and the like.

[Ham]

I use this a lot, a bit like British Nuoc Mam
http://www.britishcornershop.co.uk/geo-watkins-anchovy-sauce?gclid=COXuw6azr7sCFSP4wgodmmUAxQ

Not the same, but hugely versatile

[Pickled Onion]

Love them, unfortunately the kids don't so I don't get to eat them very often - though chopped up tiny and cooked in a bean soup/casserole they add an unidentifiable extra warming-ness. I won't eat the tinned ones solo, but the fresh/pickled ones from the deli are the perfect treat.

Not those olives with anchovies though, they are soaked in brine and it makes the anchovies go all tasteless and squidgy.

Those are edible once you've convinced yourself they're not anchovies, just "weird tasting olives". Anchovies and olives are fantastic, if eaten like this:

[Jaded]

That's one hell of a treacle tart!

[Efrogwr]

In a Pugliese style sauce* on orecchiette and broccoli. Yum².

Olive oil, chilli, garlic and anchovies.

[Fab Foodie]

Love 'em!  Capers too

Puttanesca
http://www.theguardian.com/lifeandstyle/2010/jun/20/nigel-slater-classic-recipe-spaghetti-alla-puttanesca

Jansson's Temptation ... OK purists will say it's sprats rather than Anchovies, but believe me, the heretics win hands down!  Easy peasy.
http://www.deliciousmagazine.co.uk/recipes/janssons-temptation

Worcestershire Sauce is of course based on Anchovies.

[Biff]

In a Pugliese style sauce* on orecchiette and broccoli. Yum².

Olive oil, chilli, garlic and anchovies.

And a single room   

Lovely though

[Euan Uzami]

Love hate relationship here. Love them in stews, on pizza etc basically cooked into anything. Hate them raw by themselves or in olives and the like.

I'm completely the opposite I love them raw but I think cooking them ruins them. Not bad on pizzas though but would rather have a pizza with raw ones on.

[Efrogwr]

In a Pugliese style sauce* on orecchiette and broccoli. Yum².

Olive oil, chilli, garlic and anchovies.

And a single room   

Lovely though

Why, what's wrong with broccoli?

[hellymedic]

PARP!

[Eccentrica Gallumbits]

 

[Efrogwr]

PARP!

I find that Omeprazole is more effective! Brassicas don't cause any of the three of us much trouble. Jerusalem artichokes, on the other hand, come close to making me levitate.

[Efrogwr]

A******** or b*******?

[Eccentrica Gallumbits]

Anchovies 

[T42]

I've been trying for a long time to think up a way of encapsulating a knot of anchovies as a surprise package in the middle of a trifle.

[Paul]

Worcestershire Sauce is of course based on Anchovies.

Well I never! Just checked my bottle and - sure enough - there they are!

[Paul]

I love 'em.

Just eat them straight out the tin!  Nommy salty fishy nomness.

Not those olives with anchovies though, they are soaked in brine and it makes the anchovies go all tasteless and squidgy.

Yes to all of that. I didn't realise that it was the brine that made the anchovy tasteless, but it makes sense. I love olives, but I'm not fond of them (with/without anchovies) in brine.

[Paul]

Love 'em!  Capers too

I was at a funeral recently (one of my lovely aunts died. It was time, but sad nonetheless). One of the guests was in sales. During a discussion about selling I explained that I liked anchovies and he said that with that information he would put me in a category of people who would also go for olives and capers. There must be something about these foods that connects. Saltiness, I suppose.

[Ham]

I've been trying for a long time to think up a way of encapsulating a knot of anchovies as a surprise package in the middle of a trifle.

You are Heston Bloominawful and ICMFP

[T42]

Worcestershire Sauce is of course based on Anchovies.

Well I never! Just checked my bottle and - sure enough - there they are!

My son detests fish in every form. He loved Worcester sauce until I pointed this out.

[pcolbeck]

Tell him about Hendersons Relish. Similar taste to Worcester sauce but no anchovies (its actually OK for vegans).