I was to cook Sunday lunch (more about that later) and I was worried that there won’t be enough to eat and most of the dishes I was making were rather mild, so I needed something with a little punch.
I’ve always liked roasted garlic and I like aged Anchovies, but while the two have very strong flavors, they are one-dimensional. So I did a little thought experiment and decided that the principle was sound and hence I combined the two.
Verdict: One of my guests said he would like to dive and swim in it.
Roasted Garlic & Anchovy Mousse
Spread on toast, this is a powerful pick-me-up for an otherwise dull day. The sweet-savoriness also goes very well with strong-tasting meats like Lamb or Mutton. You can stir into soups to give it a powerful punch.
Ingredients: (Serves 12 as a dip)
- 20 bulbs of Garlic
- 100g Matured Anchovies in Extra Virgin Olive Oil
- Olive Oil
- Salt and Black Pepper to taste
- Preheat the oven to 165°C.
- Slice the top of each bulb of garlic and place in a single layer on a oven tray.
- Brush the open top of each garlic bulb with olive oil.
- Add salt and pepper to the garlic bulbs.
- Cover the oven tray with foil and place in the oven for 45 minutes.
- Remove the tray from the oven, remove the foil cover and allow to cool slightly.
- Remove the cloves from each roasted garlic bulb and place in a food processor.
- Place the anchovies with the olive oil into the food processor.
- Blend the mixture to a smooth paste.
- Spoon the paste into the clean dry jar and seal.
- Serve immediately or store the Roasted Garlic & Anchovy Mousse in the fridge; keeps for 2 weeks.
- After roasting, the garlic cloves should be soft with a light brown color. If it isn’t, give a few more minutes in the oven.
- Rather than squeeze the clove out from the roasted garlic bulb, it is faster and less messy to use a paring knife to dig the cloves out.
- There is enough olive oil from the roasted garlic and anchovies, so it isn’t necessary to add more oil while processing.
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