Fig Anchoiade Recipe #294334
From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.
by AmandaInOz
25 min | 10 min prep
SERVES 6
- 3 dried figs
- 1 red pepper, roasted and skin removed
- 100 g anchovies packed in oil
- 2 garlic cloves
- 12 blanched almonds
- flat leaf parsley, a handful
- 1 teaspoon fennel seed
- black pepper, to taste
- 1/2 lemon, juice of
- 5 ounces extra virgin olive oil (150ml)
- 2 teaspoons orange flower water
- Soak the figs in hot water for about 15 minutes, then drain.
- Put everything, except the oil and orange flower water, into a food processor.
- Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
- Cover and chill until ready to serve. Best to make at least a day ahead.
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5 stars