Latest news with #anchovies
New York Times
20 hours ago
- Lifestyle
- New York Times
The Secret to a Great Tomato Salad Is in Your Pantry
'What is that?' my friend asked, an expression of joy and wonder on her face as she tasted this tomato salad. 'It's so … more.' More. Exactly. What she was trying to name was the salad's umami, but how do you explain that concept to someone who has just discovered it? Or to someone who thinks it relevant only to pretentious foodies? I could have told her about the fish sauce in the dressing, but I would have been revealing a secret I wanted to hold on to a little longer. Recipe: Tomato Salad With Dates I have a few of those. Not quite secrets, but little imperceptible flavor boosters. A splash of soy sauce or black garlic in Bolognese. Anchovies melted into vegetable soup. Fish sauce stirred into a caramel for a tomato salad. To anyone watching, it could look like a bit of magic. But there's a method to this. I'm chasing something that exists in the realm of sensation, a quality that doesn't readily announce its presence but still manages to make the food taste more, well … more like itself. Want all of The Times? Subscribe.
The Guardian
11-07-2025
- General
- The Guardian
Noodle salad and fried shrimp: Mandy Yin's recipes for Malaysian home-style prawns
The 14 states of Malaysia are located on a peninsula to the south of Thailand and on the island of Borneo, so it is no surprise that we absolutely adore seafood. Prawns are my seafood of choice at home, and I lean into store-cupboard staples to bring together easy, quick meals for my small family. Today's glorious noodle salad is perfect for summer, not least because it's a simple assembly job, while the second recipe, if you make a little effort to devein some shell-on prawns, rewards you with the most magnificent plate of them that you'll ever eat. Kerabu is an umbrella term in Malay denoting a vibrant salad of vegetables and herbs, dressed with a fiery sambal, shrimp paste and lime to bring everything together. The dressing is spicy, sharp and smells wonderful from all the herbs. You might also find kerabu noodle salads. This is my very easy version, perfect for hot days, because it doesn't involve any cooking. I've substituted tinned anchovies (use the best you can afford) for the shrimp paste to avoid having to toast the paste. Coincidentally, when I blitzed up the first test of this dressing, it smelled very much like cincalok, another Malaysian speciality of fermented krill mixed with shallots and chillies. A traditional kerabu salad will always include laksa leaves (AKA hot mint), but these are tricky to find in the UK, so I have used a mixture of herbs more commonly found in British supermarkets, not least because I find that the basil goes a little way towards the fragrant pepperiness of hot mint. Prep 25 minSoak 10 minServes 4-6 For the dressing2 fresh red chillies, seeds and all, stalks discarded, flesh finely chopped1 banana shallot, peeled and roughly chopped 4 fresh makrut lime leaves, stems removed50g tin anchovy fillets, not drainedJuice of ½-1 lime, to taste 1 tbsp dark brown sugar 3 tbsp chilli sauce (I make my own tomato sambal (see recipe below), but I also like Maggi's garlic chilli sauce or sriracha), plus extra to serve1 tbsp fish sauce 1 tsp tamarind paste, or Worcestershire sauce (I use Lea & Perrins) 3 tbsp extra-virgin olive oil For the salad150g mung bean glass noodles, or rice vermicelli noodles, soaked in just-boiled water for at least 10 minutes30g bunch fresh basil (Thai, holy or regular), leaves picked 30g bunch fresh mint, leaves picked and roughly chopped30g bunch fresh coriander, roughly chopped, stems and all300g cooked and peeled small cold-water prawns (defrosted if frozen, and any excess water gently squeezed out)¾ cucumber, deseeded and cut into 1cm cubes Put all the dressing ingredients in a small food processor and blitz to a smooth puree. Drain the soaked noodles and put them in a large bowl. Roughly tear the basil leaves into the noodles. At least 15 minutes before you want to serve, to give all the flavours a chance to come together, put all the remaining ingredients and the dressing into the noodle bowl, mix thoroughly and set aside. That said, if you're making this well in advance, don't add the cucumber until 15 minutes before serving, because it releases water after a while, which will make for a very wet salad. Serve with extra sambal or chilli sauce on the side. This brilliant sambal is a perfect balance of spicy, sweet and tangy, and I'll take it any day over sriracha and even my beloved Maggi garlic chilli sauce. The best thing is that it comes together extremely easily and quickly, and keeps for months in the fridge. Prep 5 min Cook 15 min Makes 300g 150g fresh red chillies, stalks discarded, flesh roughly chopped 3 garlic cloves, peeled and roughly chopped 60ml vegetable oil 3 tbsp tomato puree 1½ tsp table salt 4½ tbsp dark brown sugar Using a stick blender or a high-speed blender, blitz the chillies, garlic and oil to a fine puree. Put a small, nonstick saucepan on a medium heat, add the chilli-garlic mixture and stir-fry for 10 minutes; if it starts to splutter too much, turn down the heat a little. Add the tomato puree, salt, sugar and 80ml water, stir-fry for two minutes, just to dissolve everything, then take off the heat and leave to cool. Once cool, decant into a sterilised jar, seal and store in the fridge. This is an excellent dish from my dad's repertoire. It is based on a dish he used to have as a child in a Chinese restaurant in Malacca. We know it as har lok fried prawns. Yes, it's a bit fiddly, because it requires you to devein shell-on prawns, but that's just about the only real work involved. Frozen, whole, raw jumbo prawns from the supermarket freezer aisle are generally cheaper than fresh ones, so by all means use them instead. The magic of the prawn-infused sauce comes from the tomalley released from the prawn heads and shells. Prep 5 minCook 30 minServes 4 1kg large shell-on prawns, defrosted if using frozen 4 tbsp vegetable oil 2 fresh red chillies, finely sliced 4 spring onions, trimmed and finely sliced3 tbsp light soy sauce 110g ketchup – I use Heinz¼ tsp chilli powder Devein the prawns by sticking a toothpick through the second shell joint from the tail and pulling up through the flesh. The vein will become loose, so all you have to do then is to pull out the rest of it. Use scissors to trim off each prawn's two long feelers and snip off the very sharp end of the prawn's head. Put the oil in a large nonstick wok on a high heat. Add the chillies and half the spring onions, stir-fry for a minute, then add the prawns and stir-fry for five or so minutes, until nearly all the shells have turned bright pink – leave the wok alone for 20 seconds at a time between stirring, so the prawns cook through. Add the soy sauce, ketchup and chilli powder, and stir-fry for a further two minutes, until the sauce thickens. Spoon on to a platter, garnish with the remaining spring onions and eat immediately. These recipes are edited extracts from Simply Malaysian: Everyday Dishes to Cook at Home, by Mandy Yin, published later this month by Quadrille at £27. To pre-order a copy for £24.30, go to The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
News.com.au
20-06-2025
- Entertainment
- News.com.au
People are just realising Worcestershire sauce has ‘hidden' ingredient
Worcestershire sauce is a condiment often used to add flavour to dishes such as pasta, casseroles, pies, and even Bloody Mary cocktails. But it's only recently that people have discovered its key ingredient, and it's completely blowing their minds. The tangy sauce is typically made with water, vinegar, brown sugar, golden syrup, salt, tamarind, spices, onion powder, and garlic powder. However, people have been left stunned to find out that the sauce also contains a rather polarising ingredient – anchovies. The revelation came to light after a mum and home cook shared her take on a Caesar salad, which she declared was 'picky child approved' as it contained no anchovy fillets, unlike a typical Caesar salad. Diana Konfederat instead added a dash of the brown condiment to the salad's dressing, saying, 'this has anchovies in it'. 'Please don't come for me for not using fresh anchovies,' she added. 'I don't like them, my kids don't like them.' Although thousands were keen to recreate her version of Caesar salad dressing, many were shocked to discover that anchovies were hiding in the sauce. 'Wait a second. I had no idea Worcestershire sauce had anchovies in it,' said one user. 'I just ran to check my sauce – and yes. I haven't eaten Caesar dressing since I've learned it's in there and all along I've been eating this. I'm dead,' admitted a second. 'My mind is blown, Worcestershire sauce has anchovies?!' yet another commenter exclaimed. 'Never knew that Worcestershire sauce contained anchovies,' a fourth added. However, several admitted they'd always steered clear of Caesar salad because of the fish, but were pleased to discover that Worcestershire sauce could be used to recreate that delicate, salty, fishy taste. 'YAY I've always wanted a non-fishy Caesar recipe,' one user wrote. 'This looks bomb – I hate anchovies, so this I could do,' someone else said. Anchovies are included in Worcestershire sauce to impart a deep, savoury, and umami flavour. This umami, frequently characterised as a 'meaty' or 'brothy' taste, arises from the fermentation process and the natural compounds present in the anchovies. The anchovies are matured in vinegar, which helps in breaking them down and releasing these flavour compounds and contributing to the sauce's distinctive character. As a result, many Worcestershire sauces aren't vegan. However, if you are vegan or simply don't like anchovies, plenty of fish-free Worcestershire sauce brands exist. Vegan Worcestershire sauces include ingredients like molasses, tamarind, and vinegar to give the same complex, delicious flavour without the fish. For example, the home brand Woolworths Worcestershire sauce contains no anchovies, nor does the Coles home brand version. Popular brand Lea & Perrins does, however, contain anchovies.
News.com.au
17-06-2025
- General
- News.com.au
The 'hated' ingredient that changed how I beef stew forever
I've never liked anchovies. They look slimy, feel hairy and taste salty – which, you have to admit, is pretty terrifying. But, I digress. My sister is an incredible home cook, especially when it comes to indulgent wintery food. Curries, casseroles, soups and stews: I always know where to go when I need a bit of comfort. For years, I've been requesting a particular Italian beef dish whenever I visit her. Introducing poposo, the best Tuscan beef stew Not only does this dish have the best name ever (say it with an Italian accent to really appreciate it), but it's absolutely delicious. It's rich without being too full-on and the beef just melts in your mouth. This recipe was written by Jill Dupleix, one of Australia's most legendary food writers of all time. And it's safe to say her dish has also been given legendary status in my family. The secret to this incredible beef stew If I tell you what the magic ingredient is that gives this dish all its power, you probably won't believe me. I didn't believe my sister either when she first told me they were in it (embarrassingly, a few years after I started claiming it as my all-time favourite dish.) Anchovies. That's right, I could go so far as to say I hate the slimy-yet-hairy little things – but when they're added to a sauce, they are powerhouses of flavour. When cooked, anchovies melt and add an umami intensity to anything you add them to, without any fishiness. How to use anchovies to boost flavour Melted into olive oil with chopped garlic? You've got yourself the ultimate 3-ingredient pasta dish. Disintegrated in butter to be tossed with just-cooked broccoli? Best-ever side dish. Added to the sauce in a humble Italian beef stew? Life made. Why add anchovies to beef stew? The introduction to Jill's beef peposo recipe pre-empts what other anchovy haters might be thinking. 'You may be tempted to skip the anchovies,' it predicts. 'Don't! Anchovies may not be to your taste on their own, but when you add just a few to this recipe they really do make a difference.' 19 beef stews the family will love But the recipe writer and I are not the only people who think this stew is the best thing since, well, beef stew without anchovies. Tuscan beef stew: the rave reviews Our members have given this recipe 4.9 out of 5 stars and keep leaving glowing reviews: 'THIS IS AMAZING! and so simple… this dish has the heartiness and richness (or Oompf!) that I have been searching for in casserole/stew recipes… I think it's thanks to the anchovies.' – kalexno 'I made this today and was thrilled with the result. I actually prepared it this morning (to just prior to adding the water) and didn't cook it until four hours before I wanted to serve it, so it marinated for the day. I believe this made it extra delicious.' – blackcatsx One cynical reviewer wrote: 'Why the anchovies?' and another member leapt to its defence: 'Anchovies add a rich depth to the flavour. They don't taste fishy at all.' Well said. How to make Jill Dupleix's Tuscan beef stew Jill uses beef shin in this recipe, which is beautifully rich in flavour when cooked slowly. Rosemary, tomato paste, red wine and garlic bring all the Italian vibes. And then, there's the anchovies. After 4 hours of bubbling away on the stove, the meat will fall apart, the sauce will thicken and all the intense flavour of the anchovies will permeate right through the entire dish. It seasons it almost like salt, stock or soy sauce would. Jill recommends ladling the beef stew over creamy polenta. I've tried it with buttery mash or just in a bowl with a spoon and some crusty bread. Get Jill Dupleix's peposo Tuscan beef stew recipe (and don't forget the anchovies). And, if you want to amp up the cosiness factor, I recommend serving it with creamy mashed potato, just like the recipe below.
Daily Mail
17-06-2025
- Entertainment
- Daily Mail
Foodies left 'mind blown' after discovering unexpected key ingredient in Worcestershire sauce
It's a condiment commonly used to boost flavour in dishes like pasta, casseroles, pies and even Bloody Mary cocktails - but people are only now discovering one Worcestershire sauce's key ingredients, and it's blowing their minds. The sauce is typically made with water, vinegar, brown sugar, golden syrup, salt, tamarind, spices, onion powder, garlic flavour - and the surprising addition of anchovies. The revelation emerged after a mum shared her own version of the 'best Caesar salad you'll ever have in your life' which she declared was 'picky child approved'. Her recipe calls for romaine lettuce, mayonnaise, Dijon mustard, red wine vinegar, crushed crotons, Parmesan cheese and Worcestershire sauce. 'Just a little spritz of Worcestershire... this has anchovies in it,' she casually said. The home cook said the condiment was a perfect substitute in the salad because she wasn't a fan of fresh anchovies. 'Please don't come at me for not using fresh anchovies... I don't like them, my kids don't like them,' she said. While thousands were excited to recreate her version of the Caesar salad dressing, many were stunned to learn that anchovies were hidden in the condiment. 'Wait a second. I had no idea Worcestershire sauce had anchovies in it,' one said. 'I just ran to check my sauce - and yes. I haven't eaten Caesar dressing since I've learned it's in there and all along I've been eating this. I'm dead,' another shared. 'My mind is blown, Worcestershire sauce has anchovies?!' one exclaimed. 'Never knew that Worcestershire sauce contained anchovies,' another added. Many revealed they had always avoided Caesar salad but were happy to learn that the subtle salty, fishy flavour with a hint of umami came from Worcestershire sauce. 'YAY I've always wanted a non-fishy Caesar recipe,' one said. 'Omg I need to make this because when I found out about the anchovies in Worcestershire sauce, I stopped eating it,' another shared. 'This looks bomb - I hate anchovies so this I could do,' one added. Sydney top chef Graeme Hunt, the culinary operations manager at Felons Manly Wharf, told FEMAIL that Worcestershire sauce is a great replacement in recipes that call for anchovies. 'One of the ingredients in Worcestershire sauce is anchovies, which is probably surprising to most people. But having it in there adds a nice salty flavour, but is balanced out by other ingredients, like tamarind and vinegar,' Graeme said. 'Things that its often used in include Bloody Mary cocktails and oyster Kilpatrick. You could use it as a substitute for a recipe that calls for anchovies - but only a little dash. 'People are often fearful of seeing a whole anchovy in a dish, like as a topping on a pizza. But anchovies are frequently used in sauces for Caesar salad dressing or a pasta - you probably already unknowingly love it.'
