5 Reviews

To summarize it in one word: AWESOME (and add several exclamation marks). MY suggestion: make it as described here. Do not touch this recipe or change an ingredient. Follow the recipe and you will have one of the greatest relishes ever. The flavour of the anchovies goes so very well together with nutmeg, macis and cinnamon, that it is unbelievable. The cayenne pepper and the ginger add just the spicyness which this relish needed. I have made more and kept it in the fridge. It was even better the next day. Take it out of the fridge and let it get to room temperature. I served it with toasted french bread. What a taste, try it now and you will make it againa and again. This is GREAT. And by the way: could I add many more stars here I would.

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Thorsten May 22, 2007

Just had to make this when I saw the recipe. To die for, IMHO needs really good bread for the toast and the best butter. Thanks FT

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lindseylcw May 19, 2007

Just finished making a double batch. Incredible!!!! And to think I used to pay almost $30 US for a small jar. Thank-you so much!!!!!

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davinandkennard November 19, 2011

great recipe but is the gram weight of the anchovies before or after draining the oil? a 100 gram tin gives you 64 grams of fish after draining.

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nictrevor00 January 25, 2016

I have loved this paste for years and when I saw this recipe this morning I decided to give it a go. The results were unbelievable. The only difference is the real Mckoy is slightly darker. The taste was delicious. Can't believe I've just made my own Gentlemans relish! I put it on toast and dipped it in soft boiled eggs!!!

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Daider October 24, 2015
Patum Peperium - the Secret is out - Gentleman's Relish!