Gentlemans Relish Recipes
GENTLEMEN'S RELISH & SCRAMBLED EGGS
Gentleman's Relish is a classic salty anchovy paste - it makes a great partner for buttery scrambled eggs.
Provided by Xanthe Clay
Categories Afternoon tea, Brunch, Buffet, Snack, Starter
Time 10m
Yield Makes 12 chunky fingers
Number Of Ingredients 5
Steps:
- Beat the butter and Gentleman's Relish together with a wooden spoon until well blended. Beat the eggs lightly and season with pepper, but no salt. Melt a knob of butter in a pan and tip in the eggs. Let them cook for a few seconds, then stir, still over the heat, until creamily scrambled.
- When the eggs are just not quite done, take them off the heat and stir in another generous knob of butter. (This is a useful trick if you're making scrambled eggs for breakfast too: adding extra butter, or a tablespoonful of cream, brings the temperature down and means the eggs won't overcook on the way to the table.) Butter the toast with the Gentleman's Relish-flavoured butter, and top with the eggs. Cut into fingers, sprinkle over a little parsley and serve straight away.
Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium
PATUM PEPERIUM - THE SECRET IS OUT - GENTLEMAN'S RELISH!
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret. However, it is wonderful spread on hot toast and added to scrambled eggs.....as well as adding a "kick" to savoury sauces and sandwiches! It is the essential ingredient for Scotch Woodcock - a Victorian snack served at the end of a meal! (For those who are interested, I have posted the recipe on Zaar!) This is my interpretation of this famous English relish.
Provided by French Tart
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
- Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
- Serve with scrambled eggs, toast, sandwiches and as a "kick" to savoury sauces!
Nutrition Facts : Calories 251.3, Fat 23.4, SaturatedFat 13.5, Cholesterol 81.8, Sodium 1404.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 9.9
GENTLEMAN'S RELISH
From the Best Kept Secret's of the Women's Institute. Make sure you use unsalted butter as the anchovies will provide enough saltiness. Serve with crackers.
Provided by CulinaryQueen
Categories Spreads
Time 15m
Yield 8 ounces
Number Of Ingredients 5
Steps:
- Drain the anchovy fillets and soak in the milk for 10-15 minutes.
- Drain off the milk.
- Put the anchovies, butter, black pepper and cayenne pepper into a food processor and puree to a smooth paste.
- Pot into a small cooled, sterilised jar and seal.
- Store in the fridge for up to 3 weeks.
Nutrition Facts : Calories 181.3, Fat 17.4, SaturatedFat 10.3, Cholesterol 57.9, Sodium 695.4, Carbohydrate 0.6, Protein 6
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