Cook and author Rachel Khoo isn’t afraid of injecting her dishes with a bit of flavour.
Case in point: this recipe for anchovy dip, which will convert even those who aren’t convinced about the small fish.
Khoo recommends serving with fresh crudités, or even Kettle Chips Sea Salt and Balsamic Vinegar of Modena.
Summer anchovy dip
Ingredients:
For the dip:
50g anchovies (about 15)
2 plump garlic cloves, peeled
1 tbsp capers, drained or rinsed if salted
1 shallot, peeled and roughly chopped
Juice of ½ lemon, to taste
80ml good-quality olive oil
1 tbsp apple cider vinegar
A few twists of black pepper
For the crudités:
10 asparagus stalks
2 medium carrots, peeled
½ cucumber
1 red pepper
10 radishes
Method:
1. Place the anchovies, garlic cloves, capers, shallot and lemon juice in a blender (I used a NutriBullet for a very smooth consistency). Add the olive oil and vinegar a little at a time. Adjust according to your taste: if you want more acidity, add more lemon juice or vinegar; if you want to make it more mellow, add a little water.
2. Place the anchovy dip in a ramekin or serving bowl. Add a few twists of black pepper and serve with crudités or crisps arranged around the sides.
Bestselling author Rachel Khoo joins gourmet hand cooked crisps brand KETTLE® as their first female chef. Visit kettlechips.co.uk for more information.
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