Anchovy & Gherkin Dip
Yep I hear you, I hear you – you are probably all thinking WTF is he up to now right. Let me tell you this little dip with French bread crostinis came out sweet. Mary and Ollie were my testers and they lapped up two bowls each of The Semi-Naked Chef’s Anchovy & Gherkin Dip. A little made up number, as always with inspiration, but not a recipe in sight and no ability to taste test, as man do I hate anchovies – unless on a pizza.
This is enough for two little bowls and about 6 slices of crostini – say two people.
- 1 French loaf – sliced on the angle to give a bigger surface, toasted both sides and sliced to crostinis (bits of crunch bread basically – bit sized bits) – then set aside.
Into a pan throw in the following;
- 2 tins of anchovies in olive oil;
- A teaspoon of Ghee or normal butter;
- 6 or so largish gherkins sliced as thin as you can;
- 2 heaped teaspoons of white wine Dhijon mustard;
- 2 teaspoons of red wine vinegar;
- 2 finely chopped shallots;
- You could also add a wee chili padi here if you wanted – your choice – it would 100% work with the other ingredients without a doubt; and
- A good pinch of salt and cracked black pepper.
Upon finishing you will need a nice handful of finely chopped English parsley, or I suppose Chinese parsley (coriander). Ready?
Into the pan tip the anchovies (+ oil), ghee, shallots, mustard, vinegar, gherkins, and salt & pepper. On to the heat. You are not cooking this, merely encouraging the anchovies to disintegrate into a velvety sauce, that’s infused by all the other ingredients. A few minutes is all you need as you’ll see the fish disappear completely and you end up with a greeny brown silky smooth liquid.
That’s nearly it – you have nearly made The Semi-Naked Chef’s Anchovy & Gherkin Dip.
Stir in the ripped or chopped parsley (or coriander) and spoon into a little bowl. Serve up with the little crostinis and let your guests dip away. I might recommend a wee beer with the Anchovy & Gherkin dip as it is a little salty, but therefore perfect bed-fellow with a few scoops of cold refreshing beverage.
Plus as a complete cheat – I quickly toasted up some remaining French loaf, again cut on the slant. Took some duck rillette with foie gras, spooned it on to the top. Turned the grill to top grill only – and toast the rillette/foie until just browning. And service like below – easy peasy, but bloody good and makes you all chef-like.