Tag Archives: side dishes

Marinated fresh anchovies

Marinated fresh anchovies

Fresh anchovies are fished all over the Mediterranean, as well as the Atlantic coasts of France and Spain. Fresh anchovies are an oily fish that look and taste similar to sardines. They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt, but now they tend to be boned, cleaned and preserved in salt or oil and sold in cans or jars. Fresh anchovies don’t travel well so are best eaten in the Mediterranean. They’re not easy to find in the UK because there isn’t a great demand for them, but try Italian or Spanish delis. Otherwise buy them cured or preserved – supermarkets do a limited range but delis tend to sell a wider range. Italy’s gastronomy often incorporates this salty little fish into a variety of different recipes.  From appetizers to pastas, main dishes to pizzas, anchovies, or acciughe in italian, are quite common. You will need very fresh fish for this simple dish, with perhaps just some breadto mop up juices. The dish can be kept refrigeratedfor up to three days.

Jacket potatoes

Jacket potatoes

The secret of perfect jacket potatoes like the one described above is not to hurry them – give them up to 2 hours to get the really crunchy skin, learn to use the time when you’re out, so they can be ready when you come home, or go and do something else and forget about them till they’re ready. Another clue to the perfect jacket potato lies in the name – any old baked potato can have a delectably fluffy interior, but it takes real skill to achieve that wonderfully crunchy skin. It’s not something which can be rushed, which is presumably why most high-street potatoes are such damp squibs: this is a treat best cooked at home.Jacket potatoes are the ultimate winter convenience food. They’re popular with everyone from hearty outdoors types who can knock up a campfire in less time than it takes me to strike a match, to Saturday shoppers.