Latest news with #anchovies
News.com.au
16 hours ago
- 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
3 days ago
- 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
4 days ago
- 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.'
Telegraph
7 days ago
- General
- Telegraph
Pink fir apple potato, anchovy and caper salad
The anchovies really are the star here, so go for the good stuff. And when it comes to capers, salted ones are the way to go: punchy but not too vinegary, and the perfect ingredient to round everything out. Requires pickling and cooling time. Overview Prep time 15 mins Cook time 10 mins Serves 4 Ingredients 2 medium shallots, finely chopped 1 tbsp cider vinegar 500-600g Pink Fir Apple potatoes 3 tbsp olive oil 2 x 50g tins of anchovy fillets in oil 1 tbsp parsley, chopped 50g salted capers, washed and soaked overnight (you can use regular capers)
Globe and Mail
11-06-2025
- General
- Globe and Mail
How to grill anchovies (and other tiny fish)
Tiny forage fish such as anchovies and sardines – common names for a range of species of small oily fish within the herring family – are popular on restaurant menus, appealing to environmentally conscious diners and chefs focused on not only cultural tradition, but sustainability and manageable food costs. At Calgary's Pulcinella, there are tiny crisply fried anchovies with tomato sauce for dipping on the antipasti menu. Across the Bow River, sardine fillets topped with Portuguese molho verde and a spread of sautéed sardines, tomato sauce, garlic, chilis, lemon and olive oil are on offer at the city's new Bodega Tapas Bar. Fresh anchovies and sardines can be tricky for home cooks to find because they're often used as bait, and with a shorter shelf life than larger fish, they rarely make it to the retail market. But marinated anchovies are easy to find, on the more affordable end of the seafood scale and shelf-stable, making them perfect to pull out of the pantry for a quick appetizer. Warming them in a small cast iron skillet on the grill allows the flavours of the other ingredients to more quickly infuse both fish and oil while adding a subtle smokiness. Mopping up the warm oil with soft, crusty, buttered bread is divine. This recipe is flexible and can make use of any number of additions. So many ingredients pair well with tiny fish, especially lemon or other citrus, which you can throw on the grill to get smoky, charred and soft so that it squeezes more easily and releases more juice. Fresh herbs and chive blossoms from the garden, fresh or dried chilies, olives, capers, roasted peppers and sun-dried tomatoes are excellent, too. Also consider preserved lemon, kimchi and other intensely flavoured things you might find in your fridge, pantry or garden. And when you pour off the fishy oil your anchovies are packed in, it makes a perfect base for anchovy aioli or homemade Caesar dressing. Preheat your grill to medium-high. Remove the anchovy fillets from the oil they're packed in (save the oil for pasta or to make Caesar dressing) and place the anchovies in a small cast iron skillet or other cooking vessel suitable for the grill. Pour over a generous drizzle of olive oil, toss in some chopped or torn herbs, some finely chopped shallot or chives (and their blossoms), capers, chili flakes and anything else you like. Place the lemon cut-side down on the grill and cook until it's soft and char-marked, then set aside to squeeze over the fish. (If you're doing this on the stovetop, the lemon can be similarly charred cut-side down in an oiled skillet set over medium-high heat, or you can use fresh lemon juice.) Place the skillet on the grill, close the lid and leave for several minutes, until warmed through. Transfer the fillets and oil to serving dishes, squeeze over some lemon, and scatter over a few more fresh herbs or chive blossoms, if you like. Serve warm, with plain or buttered bread. Serves about six. If you have leftovers, blend all of it – the anchovies, herbs and the lemony, chili-flecked oil – in a food processor with softened butter. (Toss a crushed small clove of garlic in there, too, if you like.) Pulse until well-blended, then scrape into a ramekin or onto a piece of parchment and shape into a log to refrigerate. Use it to cook other fish, mussels or clams, to top vegetables or pasta, spread onto soft bread or make garlic toast.
