anchovies Archives

Fish recipes

Puttanesca baked fish

15 minutes

Anchovy recipes

Parmesan-and-anchovy meatballs

35 minutes

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Aliums

Three-bean salad with braaied leeks

35 minutes

Chicken recipes

Roast chicken stuffed with pork

45 minutes – 1 hour

Asian recipes

Mushroom carpaccio

Breakfast recipes

Broccoli frittata

35 - 45 minutes

Braai recipes

Chimichurri fish

10 minutes

Beef recipes

Chuck steaks with café de Paris butter

40 minutes

Italian recipes

Warm beans with celery pesto

30 minutes

Warm beans with celery pesto

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 30 minutes

Ingredients

4 sticks celery, chopped
200 g dried butter beans, soaked overnight
a handful celery leaves, chopped

For the celery pesto:

salt, to taste
2 cloves garlic, chopped
100 g Parmesan, grated
8 anchovies
¼ cup olive oil
½ cup Woolworths freshly squeezed lemon juice
30 g parsley, chopped
1 green chilli, chopped
4 sticks celery, chopped
a handful celery leaves, chopped
salt, to taste

Method

1. Cook the butter beans until soft. Blend the pesto ingredients together until chunky.

2. Toss with the warm beans, celery and celery leaves. Season to taste.

Cook's note: You can cheat by using the canned beans of your choice.

Find more Italian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Market-style crunchy veg

Whole roast cabbage with Tuscan flavours

Puttanesca baked fish

Parmesan-and-anchovy meatballs

Broccoli and halloumi salad

Three-bean salad with braaied leeks

Roast chicken stuffed with pork

Mushroom carpaccio

Broccoli frittata

Chimichurri fish

Chuck steaks with café de Paris butter

Warm beans with celery pesto

Warm beans with celery pesto

Ingredients

Method