Quick

Quick sweet and sour anchovies on toast

Name: Quick sweet and sour anchovies on toast
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 100g raisins; 1/2 cup (125ml) red wine vinegar; 2 tbs extra virgin olive oil; 1 tsp fennel seeds; 1 onion, thinly sliced; 2 tsp thyme leaves; 1/2 cup (125ml) white wine; 400g can chopped tomatoes; 1/4 tsp ground cinnamon; 20 salted anchovies (from gourmet food stores), soaked for 30 minutes in cold water, drained, backbone removed; 2 tbs pine nuts, toasted, plus extra to serve 1/4 cup flat-leaf parsley leaves, torn, plus extra thinly shredded to serve; 1 cup (150g) Sicilian olives, seeds removed, chopped; Finely grated zest and juice of 2 lemons; 1 sourdough baguette, cut on an angle; 50g salted butter, melted

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by Mike McEnearney

Chef and delicious. columnist

Mar 06, 2016

The saltiness of anchovies are paired perfectly with the sweetness of raisins and the acidity of red wine vinegar in these moreish toasts.

100g raisins
1/2 cup (125ml) red wine vinegar
2 tbs extra virgin olive oil
1 tsp fennel seeds
1 onion, thinly sliced
2 tsp thyme leaves
1/2 cup (125ml) white wine
400g can chopped tomatoes
1/4 tsp ground cinnamon
20 salted anchovies (from gourmet food stores), soaked for 30 minutes in cold water, drained, backbone removed
2 tbs pine nuts, toasted, plus extra to serve 1/4 cup flat-leaf parsley leaves, torn, plus extra thinly shredded to serve
1 cup (150g) Sicilian olives, seeds removed, chopped
Finely grated zest and juice of 2 lemons
1 sourdough baguette, cut on an angle
50g salted butter, melted

Method

1.

Place the raisins and vinegar in a small bowl and set aside to soak until needed.
2.

Heat oil in a frypan over medium-low heat. Add fennel seeds, onion and thyme, and cook, stirring, for 10 minutes or until soft. Add wine, tomato, cinnamon, raisins and soaking vinegar. Cook for a further 20 minutes or until reduced by half. Rinse anchovies under cold water to remove excess salt and add to pan with pine nuts, parsley, olives and lemon zest and juice. Stir to combine, then remove from heat.
3.

Heat a chargrill pan over high heat. Brush both sides of bread with butter, then grill for 1-2 minutes each side until charred.
4.

Spread anchovy mixture over toast and serve with extra pine nuts and parsley.