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CRISP GARDEN VEGETABLES WITH ANCHOVY DIP

200g (6½ ounces) baby green beans 500g (1 pound) red radishes, halved 120g (4 ounces) champagne radishes, halved 400g (12½ ounces) baby carrots, peeled 4 witlof (belgian endive) (500g), halved 4 hard-boiled eggs, halved 2 teaspoons extra virgin olive oil

1 Make anchovy dip. 2 Meanwhile, trim tops from beans. Add beans to a medium saucepan of boiling water, return to the boil. Drain. Drop beans into a bowl of iced water until cooled; drain well. 3 Arrange vegetables and eggs on a serving platter; serve with anchovy dip, drizzled with oil.

anchovy dip 12 cloves garlic ¾ cup (180ml) milk 4 drained anchovy fillets ¾ cup (180ml) olive oil 1½ tablespoons white wine vinegar 2 tablespoons warm water, approximately

anchovy dip Bruise garlic using the flat side of a large knife; remove peel. Place garlic in a small saucepan with milk, bring almost to the boil. Reduce heat to low; simmer, uncovered, about 20 minutes or until milk is reduced to the consistency of pouring cream. Blend or process milk mixture with anchovies in a small food processor until smooth. With motor operating, gradually add oil, drop by drop at first, then in a slow steady stream until thick. Add vinegar, process to combine; add enough water to thin to a dipping consistency. Season to taste. prep + cook time 35 minutes serves 6 nutritional count per serving 43.8g total fat (8.4g saturated fat); 2041kJ (488 cal); 10.6g carbohydrate; 10.4g protein; 7.6g fibre tips Champagne or heirloom radishes are available from growers’ markets and specialty green grocers. You can serve the anchovy dip warm or cold. serving suggestion Serve with crusty bread.

THE GARDEN

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THE GARDEN

Farm House Cooking  

A cookbook that reflects the lifestyle and warmth of a traditional farmhouse with classic comforting recipes that also have a modern twist.

Farm House Cooking  

A cookbook that reflects the lifestyle and warmth of a traditional farmhouse with classic comforting recipes that also have a modern twist.

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