If I were to classify people, I'd say that they have a preference for either sweet or savoury. Some people rarely crave sweets and will quite happily enjoy a second serve of a main or a cheese course instead of a sweet dessert. For others, a meal isn't complete without something sweet whether it be breakfast, lunch or dinner (and let's not forget morning tea and afternoon tea as other opportunities for eating! :P). Although I appreciate a good cake or pastry, I mostly crave savouries - unless we are talking chocolate, that is a vital food group altogether. I should also postface my statement by saying that no cake around me goes untasted ;)
I recently posted some pics of our trip to Hawaii on Instagram. One of my favourite things about going there is the food, specifically the seafood that is plentiful and fresh. One night we went out to dinner and I was served an amazing dish I promise to share with readers. On top of the dish was an anchovy aioli.
This was the first time I had tried this fabulous condiment but I immediately saved it to my mental "to make" list. They used anchovy paste but I had a jar of white anchovies in the fridge. White anchovies are milder than brown anchovies and can be eaten straight or in this case made into a delectable aioli with a clove of garlic. This also makes a great gift for savoury lovers. When it comes to gifting there are so many options for sweet lovers but not as many for savoury lovers. It adds lots of flavour to sandwiches or salads - think a classic Caesar salad sandwich or a BLT.
So tell me Dear Reader, do you have a preference for sweet or savoury?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Garlic and Anchovy Aioli
An Original Recipe by Not Quite Nigella
- 3 white anchovies (or 2 teaspoons anchovy paste)
- 1 clove garlic
- 2 egg yolks, at room temperature
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 3/4 cup neutral flavoured vegetable oil
Step 1 - Place the anchovies, garlic, egg yolks, vinegar and lemon juice in the food processor and process to break up the anchovies and garlic. With the pourer spout open, slowly pour the oil in in a thin stream being sure not to add it too quickly. Store in an airtight, sterilised jar*. Keeps for 2 weeks in the fridge.
*To sterilise jars, place a heatproof jar in a 180C/350F oven for 10 minutes.
