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Roasted Garlic & Anchovy Mousse

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.

Use sparingly.

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

Method:

Roasting Garlic:

1. Preheat the oven to 165°C.
2. Slice the top of each bulb of garlic and place in a single layer on a oven tray.
3. Brush the open top of each garlic bulb with olive oil.
4. Add salt and pepper to the garlic bulbs.
5. Cover the oven tray with foil and place in the oven for 45 minutes.
6. Remove the tray from the oven, remove the foil cover and allow to cool slightly.

Final Assembly:

1. Remove the cloves from each roasted garlic bulb and place in a food processor.
2. Place the anchovies with the olive oil into the food processor.
3. Blend the mixture to a smooth paste.
4. Spoon the paste into the clean dry jar and seal.
5. Serve immediately or store the Roasted Garlic & Anchovy Mousse in the fridge; keeps for 2 weeks.

Notes:

• 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.

Posted on 7th Feb 2013 in Mediterranean, Recipes

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