Gentlemans Relish Recipes

PATUM PEPERIUM - THE SECRET IS OUT - GENTLEMAN'S RELISH!

The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret. However, it is wonderful spread on hot toast and added to scrambled eggs.....as well as adding a "kick" to savoury sauces and sandwiches! It is the essential ingredient for Scotch Woodcock - a Victorian snack served at the end of a meal! (For those who are interested, I have posted the recipe on Zaar!) This is my interpretation of this famous English relish.

Provided by French Tart

Categories Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Patum Peperium - the Secret is out - Gentleman's Relish! image

Steps:

Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
Serve with scrambled eggs, toast, sandwiches and as a "kick" to savoury sauces!

Nutrition Facts : Calories 251.3, Fat 23.4, SaturatedFat 13.5, Cholesterol 81.8, Sodium 1404.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 9.9

Ingredients

200 g anchovies, drained & coarsely chopped
2 tablespoons fresh white breadcrumbs
150 g butter
1/4 teaspoon cayenne pepper
1 pinch ground cinnamon
1 pinch freshly ground nutmeg
1 pinch ground mace
1 pinch ground ginger
1 dash fresh ground black pepper (good twist)

GENTLEMEN'S RELISH & SCRAMBLED EGGS

Gentleman's Relish is a classic salty anchovy paste - it makes a great partner for buttery scrambled eggs.

Provided by Xanthe Clay

Categories Afternoon tea, Brunch, Buffet, Snack, Starter

Time 10m

Yield Makes 12 chunky fingers

Number Of Ingredients 5

Gentlemen's relish & scrambled eggs image

Steps:

Beat the butter and Gentleman's Relish together with a wooden spoon until well blended. Beat the eggs lightly and season with pepper, but no salt. Melt a knob of butter in a pan and tip in the eggs. Let them cook for a few seconds, then stir, still over the heat, until creamily scrambled.
When the eggs are just not quite done, take them off the heat and stir in another generous knob of butter. (This is a useful trick if you're making scrambled eggs for breakfast too: adding extra butter, or a tablespoonful of cream, brings the temperature down and means the eggs won't overcook on the way to the table.) Butter the toast with the Gentleman's Relish-flavoured butter, and top with the eggs. Cut into fingers, sprinkle over a little parsley and serve straight away.

Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium

Ingredients

25g softened butter , plus extra for the eggs
2 tsp Gentleman's Relish
4 eggs
4slices of toasted wholemeal bread
1 tsp chopped flatleaf parsley