Saturday afternoon sandwiches!
Anchovy Anchoiade
Ingredients for the anchoiade:
1 x 2 oz. (50 g) tin MILLIONNAIRES anchovy fillets in oil 8 black olives, pitted
1 small onion, finely chopped
1 ripe tomato, skinned, deseeded and chopped
A few drops wine vinegar
1 large clove garlic, crushed
2 heaping tsp. tomato puree
2 tsp. fresh, chopped marjoram 1 tbsp. chopped parsley
Olive oil
Freshly milled black pepper Fresh basil for garnishing
Ingredients for the croutons:
8 x 1-inch diagonal slices of French bread
1 tbsp. olive oil
Large clove of garlic, crushed
Preheat the oven to 350°F, 180°C.
Instructions for the croutons:
First make the croutons. Drizzle the olive oil, mixed with the garlic, on to a large solid baking sheet then spread the oil all over the baking sheet. Now place the bread slices on top of the oil, then turn each one over so that both sides have been lightly coated with the oil.
Bake them in the oven for 20-25 minutes.
Instructions for the anchoiade:
Pound the anchovies with their oil to a pulp, using a pestle and mortar. Chop the olives up finely and add to the anchovy mixture along with the rest of the ingredients and a twist of pepper. Stir thoroughly. Spread the mixture generously on the croutons, and port a few drops of oil over each slice.
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