a summer tease

summer white anchovy & tomato skewers

I know, I know, I really shouldn’t complain. I know it was only a little over a month ago that I was talking up soup and Sydney winters in these very pages. But right now I’m well and truly over the whole winter thing. Right now I’m just hanging out for Spring.

I happened to be cleaning out my photo files recently and stumbled across these tasty little bites of Summer. I’d been meaning to write a post about them way back when we were still on daylight savings time but somehow they got overlooked.

Now I know it could be seen as being a bit mean to be flashing photos of lusty red full flavoured Summer tomatoes when we’re still in the midst of Winter. But think of it as a sign of things to come, something to look forward to (unless of course you happen to be in the Northern Hemisphere in which case consider yourselves lucky and feel free to reach for some anchovies and tomatoes pronto).

So as a massive list making fan, I’ve come up with a few things that I’m looking forward to experiencing as the days get longer and warmer. Feel free to add in any of your own Summertime favourites in the comments section below…. all good things,

Summer specials:
*Driving home from work in daylight
*Tomatoes, tomatoes, tomatoes
*Bighting into a ripe fragrant white peach
*Sandals and thongs (that’s flip flops) replacing boots and ugg boots
*Leaving the house without having to reach for a coat
*Insalata caprese
*Salads for dinner
*Eating dinner on the best balcony in Sydney
*The coming and going of asparagus season
*Sleeping with the window open
*Berries, berries, berries
*Only wearing one layer
*Sunnies and hats
*The first beach swim of the season
*Icecream and sorbets
*Picnicing in the shade
*Crisp white wine<br>*Warm bright light for photography<br>*The great Aussie BBQ<br>*The sound of cicadas chirping in the evenings<br>*Dusk

summer white anchovy & tomato skewers
makes 12
Adapted from Movida by Frank Camorra & Richard Cornish.

Now the boys from Movida take things a step further and also pack a palm heart and an anchovy stuffed olive onto each skewer. I did try it with the olive the first time I made it but found that there was too much going on and it was to much to have in one mouthful so have since ditched the olive with good results. If of course you were craving a double anchovy hit, you could indulge or even serve a bowl of olives on the side.

Way back last summer when I made this for the photo, the Johnny Lovebite Tomatoes were just too delicious to go past, but feel free to use cherry tomatoes or if roma tomatoes are at their best you could use them and serve a quarter of a tomato per skewer.

Apparently in Spain, tapas on a little skewer are referred to as ‘gildas’ which translates as lollipops. Cute.

6 Johnny Love Bite tomatoes or 12 cherry tomatoes
2T extra virgin olive oil
1T smoky paprika
12 white anchovies
½ bunch flat leaf parsley
small bamboo skewers or toothpicks

Bring a saucepan of water to the boil. Lightly cut a little ‘x’ in the base of each tomato and blanch for a minute or until the skin around the cross starts to peel back. Drain and refresh under cold running water. Peel the tomatoes and if using Johnny Love Bites, chop each in half lengthwise.

Combine oil and paprika and season well. Toss tomatoes in the spiced oil and allow to marinate for at least 15mins. When you’re ready to serve, take an anchovy and place skin side down. Pick a small tuft of parsley leaves and then roll the anchovy around them and thread onto your skewers with one anchovy per skewer. Divide tomatoes between skewers and arrange on a platter. Spoon any remaining paprika oil over the tomatoes and prepare for a flavour explosion.

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