Elizabeth and I have not got off on the best foot. For my first experience cooking from a recipe by the doyen of British food writers, a rational choice would be to choose a recipe involving ingredients that I liked; I chose one with anchovies. I really, really don't like anchovies.The assurances that the anchovies would disappear and melt away proved valid, but their bloody horrible taste did not. One would expect was pretty self evident as why would a recipe use an ingredient which then left no discernable texture or taste, making it pretty much redundant, but I was being a bit thick. So, while the capers, the bread, the olives, the aubergine etc. were lovely, the anchovies were rank. So I hate a bite and then practically vommed. I'm not going to blame Liz for this, this was my doing. Here's to attempt number two!
Here is the recipe, as re-published by Jane Grigson (this is openly available on Google Books if you search for the recipe so hopefully I'm not breaking any kind of copyright...)
In lieu of a photo of the stuffed aubergines, (as that is what the dish actually was haven't really mentioned that, just banged on about the bastard anchovies) here is a sad face to echo my feelings towards anchovies.
Here is the recipe, as re-published by Jane Grigson (this is openly available on Google Books if you search for the recipe so hopefully I'm not breaking any kind of copyright...)
In lieu of a photo of the stuffed aubergines, (as that is what the dish actually was haven't really mentioned that, just banged on about the bastard anchovies) here is a sad face to echo my feelings towards anchovies.
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