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Sunday, 7 March 2010

Anchovy & Roast Red Pepper Compote


150ml of olive oil

6 Large red peppers roasted and skinned then seeded, sliced into a 5mm dice

50g of thyme

15 Anchovy fillets

Hand full of torn basil leaves

50g of capers diced

50ml of balsamic dressing

4 Cloves of garlic, crushed

Heat the oil, add peppers, garlic and thyme sauté for about five minutes

Add anchovy and cook till anchovies are melted into the peppers

Season carefully as the anchovies can be salty

Finish with capers, gurkins, balsamic vinegar and basil

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