Peck's Anchovette Recipe - How to make Peck's Anchovette at home
Recipe type: Seafood
Cuisine: South African
Since 1891 Peck’s Anchovette has graced the tables of South African homes, and it became an iconic brand name. Recently it was announced that this household name would be discontinued...
- 80g Anchovies
- 160g Sardines
- 52g Oil from sardine tin
- 160g Tinned makerel, drained
- 30ml Filtered water
- 1.5g MSG
- 1.5g Xanthan gum
- Red food coloring
- The ingredients you need are 80g anchovy fillets…
- x 106g tins of sardines in oil… this will give you 160g of sardines, and 52g of oil.
- g canned makerel, drained…
- g Monosodium Glutamate, and 1.5g xanathan gum. The MSG enhances the flavour, while the xanthan gum acts as an emulsifier to prevent the oil separating from the mixture….
- ml Filtered water….
- And last, but not least, deep red food coloring.
- Place all of the ingredients in a tall jug, with the MSG, xanthan gum and a couple of drops of food coloring being the last ingredients to go in.
- Use your stick blender to machine all of these to a fine paste. As you near completion, adjust the color by adding addition coloring is necessary.
- Check the mixture for any un-machined bits by stirring around with a spoon, and if you are happy that everything has been processed, transfer the mixture to sterilized jars.
- Wipe the rims of the jars, and refrigerate your anchovy spread.
- Due to the fact that the canned fish already has preservatives added, your anchovy paste will last for up to a month in your refrigerator.