Cook and author Rachel Khoo isn't afraid to inject a little flavor into her dishes.
An example: this recipe for anchovy sauce, which will convince even those who are not convinced by small fish.
Khoo recommends serving with fresh crudités or even Kettle chips, sea salt and balsamic vinegar of Modena.
summer anchovy sauce
Ingredients:
for the dip:
50 g anchovies (about 15)
2 plump cloves garlic, peeled
1 tablespoon capers, drained or rinsed if salty
1 shallot, peeled and coarsely chopped
Juice of ½ lemon, to taste
80ml of good quality olive oil
1 tablespoon apple cider vinegar
A few turns of black pepper
for the raw:
10 stalks of asparagus
2 medium carrots, peeled
½ cucumber
1 red pepper
10 radishes
Method:
1. Place the anchovies, garlic cloves, capers, shallots and lemon juice in a blender (I used a NutriBullet to get a very smooth consistency). Add the olive oil and vinegar little by little. Adjust according to your taste: if you want more acidity, add more lemon juice or vinegar; If you want it to be softer, add a little water.
2. Place the anchovy sauce in a ramekin or serving bowl. Add a few twists of black pepper and serve with crudités or French fries arranged on the sides.
Best-selling author Rachel Khoo joins KETTLE® hand-cooked gourmet potato chip brand as its first cook. Visit Kettlechips.com for more information.
