Recipe The Lady’s Relish

So good, have had to be careful not to eat too much of it - I probably already have though 😆

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I made two lots as the jar of anchovies in oil was about double the recipe requirements. I'll try freezing one lot to see how it fairs.

Deviated slightly from the instructions by roasting portobello mushrooms with a light spray of oil and a dash of Geo Watkins mushroom ketchup which is much closer to worcestershire sauce than I remembered, I nuked the brandy for 30 seconds to burn the alcohol off because I didn't fancy standing over a hot frying pan and thought roasting would intensify the mushrooms umami.

Anyway it is delicious! I'm thrilled. It's better than the original patum peperium.

For the second lot I reduced the butter a tad and added a wee bit of the anchovy oil thinking it might produce something that's a little more spreadable from the fridge.
Not sure about that yet as it's not chilled. We'll see!

The spice levels are perfect, it's an excellent rendition that I didn't have to tinker with which I'm grateful about. A recipe that works from the first iteration is a godsend!

Anyway BIG thanks to MG for this, I will definitely be making this again. Love it 🥰
 
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Made another lot. This time I chopped the mushrooms in a seldom used mini chopper. Then I realised why it's seldom used. Scrape, scrape, scrape the 'bits' out, then wipe the rest out with a kitchen towel before it can go in the dishwasher.

Anyway, it came out well with the addition of quarter tsp of mushroom dust. However, I used some good quality expensive anchovies and I would advise that this is a mistake. They are great and mellow tasting in many dishes but this relish needs the salty punch of the standard cheap tinned anchovies. Photo to follow.
 
Morning Glory said:
Made another lot. This time I chopped the mushrooms in a seldom used mini chopper. Then I realised why it's seldom used. Scrape, scrape, scrape the 'bits' out, then wipe the rest out with a kitchen towel before it can go in the dishwasher.

Anyway, it came out well with the addition of quarter tsp of mushroom dust. However, I used some good quality expensive anchovies and I would advise that this is a mistake. They are great and mellow tasting in many dishes but this relish needs the salty punch of the standard cheap tinned anchovies. Photo to follow.
Click to expand...
I did 'Price low to high' and bought the cheapest per kg they had, glad it was the right move!
 
It was so good I'm still thinking about it six hours later 😆

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MG's Lady's relish did not suffer one bit from being frozen and defrosted. This was so good that I'll make another batch of the relish and freeze it in small discs just big enough for a couple of bits of toast or a fat steak.

Reckon lamb would work really well with this.
I usually stuff anchovies into cuts in the lamb to melt into the meat when cooking, one of the best flavour enhancers lamb could ever meet. But you can't taste the anchovy that way at all. A bit of this butter I think will also be heavenly!
 
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