Anchovy dressing
Photography by Photography by Bruce Nicholson.
INGREDIENTS
1 egg yolk
2 tablespoons water
1 cup canola oil
1⁄4 cup olive oil
2 large cloves garlic, crushed
8 anchovy fillets, roughly chopped
2 tablespoons sherry vinegar
2 tablespoons lemon juice
METHOD
Put the yolk in a food processor with the 2 tablespoons water. Combine the two oils and with the motor running, drizzle them in, in a thin steady stream. Combine the other ingredients and add. Season. Add more anchovies or lemon juice to taste if required.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!