Small fry: you can do it

For the small­est fish in the pond, the an­chovy and sar­dine punch well above their weight in the flavour stakes, says NZ House & Gar­den’s Sally But­ters.

The Southland Times - - Weekend -

Cros­tini with white beans, sar­dines & dukkah

This flavour­some com­bi­na­tion makes a fab­u­lous snack or starter – sar­dines on toast never tasted so good. We used An­dre’s Kitchen gar­lic cros­tini (from Farro Fresh) but you could use an­other brand, or make your own by brush­ing slices of baguette with gar­licky olive oil and bak­ing them un­til golden.

330g can white can­nellini beans,

drained and rinsed

1 small le­mon

Gen­er­ous pinch flaky sea salt and

black pep­per

Small bunch flat-leaf pars­ley,

finely chopped

About 12 gar­lic-flavoured cros­tini

(bruschetta)

100g can good-qual­ity sar­dines 6 heaped tsp dukkah

Small bunch fresh thyme Good-qual­ity ex­tra vir­gin olive oil

Place beans in a small mix­ing bowl and mash gently with a fork. Add the zest from the whole le­mon and the juice from half of it, along with the salt, pep­per and pars­ley. Mix well with the fork, and taste and ad­just as nec­es­sary.

Spread bean mix­ture over cros­tini. Drain sar­dines a lit­tle and ar­range chunks on top of bean mix­ture. Sprin­kle dukkah over and gar­nish with a few sprigs of thyme. Fin­ish with a driz­zle of olive oil. Makes about 12

Spring salad with an­chovy & egg dress­ing

This salad is a lit­tle bit like a Cae­sar, al­though there is some dis­agree­ment whether Cae­sar Car­dini’s orig­i­nal dress­ing con­tained an­chovies at all.

Al dente veg­eta­bles add fresh­ness and con­trast to the salty an­chovies and soft-poached eggs min­gle nicely with the dress­ing. This salad looks pretty ar­ranged on a plat­ter.

Dress­ing

6 an­chovy fil­lets, drained 1 large gar­lic clove, crushed 2 tbsp le­mon juice Splash of Worces­ter­shire sauce

1⁄2 tsp smooth mild mus­tard

1⁄2 cup fruity olive oil

Salad

12 baby car­rots, topped and tailed 12 asparagus spears, trimmed 1 cup green beans, topped

and tailed

2 cups cos let­tuce leaves, washed 1 ice­berg let­tuce heart

4 eggs, lightly poached (yolks

should be soft) Dress­ing: Mash an­chovies with the side of a heavy-bladed knife. Com­bine with gar­lic, le­mon juice, Worces­ter­shire and mus­tard in a large bowl. Whisk in oil grad­u­ally un­til dress­ing is creamy and emul­si­fied.

Salad: Steam car­rots, asparagus and beans un­til just al dente then plunge into cold wa­ter to cool. Dry thor­oughly.

Tear cos into bite-sized pieces. Chop ice­berg let­tuce into chunks. Turn let­tuce gently in dress­ing and ar­range on a pretty plat­ter. Ar­range veg­eta­bles and eggs on top. Spoon dress­ing over. Serve at once.

Serves 4-6

Recipes: Janet Dunn, De­laney Mes Styling: Kate Ar­buth­not, Clau­dia Kozub, Jo Wil­cox Pho­to­graphs: Char­lie Smith, Manja Wachsmuth

Turkey ton­nato

This vari­a­tion of the clas­sic Pied­mon­tese dish vitello ton­nato (made with veal rather than turkey) can be just the thing to whip up for a quick lunch dish for un­ex­pected guests. Serve it with a green salad and crunchy French bread and you’ll knock their socks off. If you can’t get hold of turkey breast, smoked chicken breast is a de­li­cious al­ter­na­tive.

6 an­chovy fil­lets

185g can tuna in brine, drained 1 tbsp olive oil

2 tbsp ca­pers

1 tbsp le­mon juice

11⁄4 cups may­on­naise 250-300g thinly sliced turkey breast Le­mon slices, ca­pers, mi­cro­greens

and chopped pars­ley to serve

Process an­chovies, tuna, oil, ca­pers and le­mon juice un­til smooth. Add may­on­naise and blend to com­bine.

On a plat­ter, spread a layer of may­on­naise mix­ture. Top with over­lap­ping turkey slices. Re­peat and top with may­on­naise. Dec­o­rate with le­mon, ca­pers, mi­cro­greens and chopped pars­ley.

Serves 5-6

MANJA WACHSMUTH

Clock­wise from main photo: cros­tini with white beans, sar­dines & dukkah; turkey ton­nato; and spring salad with an­chovy & egg dress­ing.

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