This has definitely been the funniest recipe card I have attempted thus far. I started off as I usually do: I read the list of ingredients carefully and was thinking about how to alter the sauce to do away with the cream (it upsets my stomach). I was all ready to try my hand at roasting a rump of lamb, having previously only ever roasted lamb racks, when I discovered that there was no recipe for roast lamb rump at all!
Upon turning over the recipe card – the side which normally has the recipe’s cooking instructions – there is no recipe to be found, but only a short blurb outlining how much meat to allow for each person. Instead there is a recipe for Anchovy Chilli Butter directly underneath this blurb, so I go with the flow of things and make this instead. And how could I not when I love both anchovies and chillies.
For those who don’t like anchovies, I’m afraid I can’t offer an apt substitute suggestion to obtain the same sort of pungent salty flavour. You could try olives, but make sure they’re well-drained as they contain much more moisture than anchovies. The amounts of ingredients specified below are actually half that on the recipe card, and I found even so that resulting amount could easily serve four people. We had the butter with pan-fried lamb cutlets and some roast vegetables. There being only Monsieur Poisson and myself to feed means that I had plenty left over either for another meal, or I reckon it would make a pretty mean version of garlic bread too. Mmmm…
Anchovy Chilli Butter
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)
· 75g butter, softened
· 4 anchovies, mashed with a fork
· 1 small red chilli, seeds removed & finely chopped
· 1 garlic clove, crushed
Whip butter lightly with a fork to fluff up slightly before folding in anchovies. Mix in chilli and garlic thoroughly. Serve with grilled meats, cooked vegetables or spread onto crusty bread. Leftover butter can be stored in small airtight container in the fridge.