Onion & Anchovy Beer Bread with Biltong Dip
This post forms part of the series of recipes I am preparing for Mediterranean Delicacies. It is a Food and the Fabulous Endorsed project and I will be remunerated for it.
I was given the challenge of preparing dishes with combinations chosen by Medi Deli. In this case, their anchovies with their biltong dip.
I combined the salty anchovies with onion to make a deeply savoury beer bread and served thick slices of it with the creamy biltong dip.
It’s really fitting I think, to post these recipes right now, as Medi Deli foods have a predominately Greek origin and I am currently in Greece, enjoying not only the warm Greek hospitality but the range of foods and flavors too.
Sharing food meze or tapas style has always been a favourite; I feel particularly privileged to share the classics here in the country of origin. Of course everything must be accompanied by the anise flavoured apéritif ouzo or a strong shot of raki sipped slowly. A shot of mastic at the end of the (often long, and several course-long) meal helps aid the digestion. Opa!
3 cups sifted white bread flour
3 t baking powder
1 t salt
1/2 t ground white pepper
40 ml sugar
340 ml bottle beer
1/2 cup oil or melted butter (I used virgin olive oil)
125 ml onion, finely chopped plus 1 T olive oil
6 Medi Deli anchovy fillets, finely chopped
4 T parsley, finely chopped
Preheat oven to 190 degrees Celsius.
Grease a standard size baking loaf tin.
Fry onions till soft and translucent, on medium heat in a pan with 1 T oil. Remove from heat.
Mix all ingredients together, until properly combined.
Pour batter into tin and bake for 1 hour or until skewer inserted into centre comes out clean.
Allow to cool for 20 minutes before turning out onto wire rack.
Serve warm with Medi Deli biltong dip.
Recipe based on my Beer Bread with Lemon & Thyme