I made a garlic/anchovy dip next. This time I roasted the garlic for more than an hour on very low heat till they turned smoky and sweet and simply oozed out of their papery husks without persuasion. Added chopped anchovies, parsley, olive oil and black pepper.
I had a sudden brain wave and thought that if I popped everything back into the oven for 10 mins or so, the heat will dry out water content in anchovies and in turn intensify and strengthen the flavours. I wasn't wrong but oooh, the smell left lingering in my oven and kitchen!! Lovely...
Again, this has been sealed in a plastic bag, put into an air-tight plastic container, and stored in the fridge. NEXT!
No comments:
Post a Comment