Recipe contributed by Jude Hays – TM Consultant – VIC Adapted from Rick Stein’s “French Odyssey”
From Jude’s Gogetters presentation
Serves 4 – 6
For the anchoiade:
1 x 50gm tin anchovy fillets in olive oil
1 garlic clove
½ tsp red wine vinegar
150 ml extra virgin olive oil (EVOO)
Freshly ground black pepper
For the crudités:
1 large bunch of radishes
1 bulb of fennel
225gm small new potatoes
125gm green beans, trimmed
(Or any vegetables you may like instead)
First prepare vegetables. Trim radishes of most of their leaves & wash.Trim fennel & cut it lengthways through root into very thin slices,so that they stay together in one piece. Break cauliflower into small florets.Boil potatoes (or steam in Varoma) until just tender. Boil or steam beans until just cooked, but with a little bite to them. Refresh briefly under cold water.
Place garlic in TM bowl & chop 5 secs/Speed 7.
Scrape down sides of bowl & add anchovies in oil & 20 grinds of black pepper mill. Mince 20secs/Speed 7 (Stop midway & scrape down sides of bowl)
Add ½ tsp red wine vinegar .Insert Butterfly. With blades running on Speed 4, gradually add EVOO in a slow & steady stream onto the lid, for 3-4 minutes, to make a smooth emulsified sauce.
Arrange vegetables on a serving platter. The idea is that people help themselves to the vegetables & drizzle them with as much of the anchoiade as they like.
This sauce would also be delicious over beans or potatoes, as part of meal served with grilled or BBQ meat.