So bigfatnoodle is away at the moment, and I have promised to post a story in her absence, so here goes.
I have a big problem with Anchovies. I can’t stand them in any shape of form, especially draped onto pizza or in pasta. Fresh, bleeurgh. In oil, double bleeurgh. SO why, then is it that I love Lea and Perrins Worcestershire sauce, and the Asian equivalent, fish sauce?
There seems to be no rational explanation for it, and I have never understood how the fishiness just disappears. In the past, I’ve tried adding anchovies to spaghetti bolognase sauces, or to roast lamb gravy, as it’s supposed to give a unique ‘depth of flavour’ but I can always just taste a little fishiness at the end of the mouthful. But with Worcestershire sauce that ‘fishy end’ isn’t there. Go figure.
While bigfatnoodle is away, I’ve been eating the bachelor way: whatever’s been in the freezer stored from before. Luckily, I made this recipe a few weeks back and dug out the remains last night. Still delish.
Here’s the recipe for the dish