I was telling a colleague recently about how I gave my refried beans a real flavour boost by adding some anchovy butter just before mashing them and they looked at me as if I had spoken ancient Greek to them so I explained what it was.
That got me wondering, who else is missing out? So when I was making a fresh batch yesterday I typed up the recipe and thought I’d share it. Do let me know what you think if you try it.
This quick and simple recipe is my take on Gentleman’s Relish and is handy to keep in the fridge or freezer.
Great on toast, even better if spread on toast before adding cheese and grilling.
Makes a wonderful accompaniment to steak, either place on top (flashing it under the grill will encourage it to melt) or serve it on the side.
Adds amazing depth to refried beans. Your only limit is your imagination!
- 125g tinned anchovies (drained weight)
- 250g unsalted butter, diced
- 25ml lemon juice
- 25ml Worcestershire sauce
- 1/2 teaspoon of cayenne pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of freshly ground pepper
- 1/8 teaspoon of ground cinnamon
- Put all ingredients into a blender/food processor and whizz until smooth
- Transfer in to sterilised jars
Instead of cayenne pepper you can use whole chilli peppers if you prefer a bit more heat, which is my preference.
If you don’t have jars simply roll into a log in cling film/greaseproof paper and store in the refrigerator or freezer.