Search Results for: Anchovies prepared in pieces
black pepper, to taste spinneysfood salt, to taste g spinneysfood fresh parsley, chopped g spinneysfood fresh coriander, chopped for the mushrooms spinneysfood portobello mushrooms spinneysfood mediterranean extra virgin olive oil, for frying large eggs, at room temperature method soak the sultanas in
warm water for minutes, drain and add to a mortar with the capers, anchovies, garlic, pine nuts and lemon zest. grind to a rough paste, loosen with the lemon juice and olive oil, then add some pepper and salt. stir in the herbs. twist the stems off the mushrooms and remove the spongy gills using a spoon...
http://www.spinneys-dubai.com/recipe/2817-egg-stuffed-portobello-mushrooms-with-sultana-pesto