Gentleman’s Relish
Gentleman’s Relish is a mighty thing to have in your fridge. My mother, Caryn uses it to great effect on a regular basis, stirred into sauces and resting juices or spread on toasts. More often made with butter, my mother occasionally repurposes beef dripping to make a very rich relish. For the dripping version, collect the renderings off a sirloin or ask your butcher who should have it readily available.
First published in Great British Chefs.
Serves 4 (with some left over for future use)
Prep time: 15mins
INGREDIENTS
150g butter (or gently melted beef dripping)
2 garlic cloves, peeled
30 best salted anchovies
A pinch of chili flakes
A pinch of salt
10 stems of thyme, leaves picked and chopped
4 slices of bread, toasted
2 burrata
To dress
Olive oil
Sea salt flakes and freshly cracked black pepper
In a pestle and mortar, pound the garlic to a paste with a small pinch of salt. (You can use a food processor if you don’t have a pestle and mortar to hand.) Add in the anchovy fillets and continue to pound together.
Finally stir through the thyme and chilli flakes, followed by the butter. Cover and set this in the fridge; it will last well for up to 2 weeks.
Take the 4 slices of hot toast and spread a thin layer of the relish on the toast, allowing the butter to melt. Cut them in half and arrange each slice on a plate.
Tear open the burrata and sit each one next to its toast, dress with olive oil, salt and pepper.
