Recipe by bluemoon downunder
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) says of this recipe: "This dish is best made with the strongly flavoured salted anchovy fillets (be sure to rinse them well), but the anchovies from tins or jars will do as well. You can either use a food processor or pound everything with a pestle and mortar. This paste will keep for several weeks in the fridge and is served on biscuits or bread." This recipe is from his book ‘real greek food’, which he co-authored with food writer Charles Campion. It's obviously a recipe for those who love anchovies! I'm posting it here for the 2005 Zaar World Tour.
Top Review by Pot Scrubber
Anchovies are an acquired taste, and fortunately for me, I acquired it as a child! I could always make sure no one ate my pizza just by ordering anchovies. I HAD to try this dish and I am so glad I did. I've never had anything like it. I heeded Rita's warning about the saltiness so I soaked the anchovies in milk over night to leach out the salt. Then I prepared as directed and it was a delicious spread for just my selfish self that no one else in the house will touch. I have enjoyed it for the last two days during my daily ceremonial glass (or three) of Grey Goose. Thanks, Mordreth! (I wish I had of spotted this LAST year when you posted it. I am going to keep this readily on hand for my Happy Hour indulgence)
- 200 g anchovies
- 50 capers
- 150 g pickled vegetables
- 2 teaspoons fresh flat-leaf parsley, finely chopped
- 200 ml extra virgin olive oil
- 1 tablespoon white wine vinegar
Directions See How It's Made
- Making the pâté with a pestle and mortar: Work the anchovies, capers, vegetables and herbs together in a paste; add the oil and, finally, the vinegar. You should end up with a thick paste.
- Making the pâté in a food processor: Start by adding the anchovies to the bowl, process; them stream in the oil; add the other ingredients and process to finish up with a thick paste.