Left to my own devices

  Because of a weather related late cancellation leaving me at a loose end on a Friday night, I had lots of energy to put into my supper. Actually, that may be overstating things a bit. I'm not quite sure where the motivation came from, but the subject of tonight's communique certainly spurred me into action.

  The sauce of all the excitement was a salad dressing, (see what I did there?). It probably started when I got a cheeky wink from a little bottle of anchovies in the door of my fridge. I'll admit to teasing it when I had thought about adding some of the little salty fishy fellas to brunch so they were definitely on my mind but this time they were first on the palate.

No distracting caption necessary tonight.

  As I was making the dressing I was thinking of you. I wanted to make sure that whenever you finish any jars of anything preserved in oil that you didn't engage in the crime of just chucking the oil away. This will explain the little bottle that had oil collected from some tuna and some sun dried tomatoes.

  The oils went into the mini blender with a few anchovies, a couple of garlic cloves, and some lemon juice and became magically transformed into a stunning salad dressing with a creamy texture courtesy of the blended fish and garlic and a flavour I can only describe as a smoked saltiness. Fortunately there's enough left over for another couple of salads tomorrow.

  The other occupants of tonight's plate were a large meatball in a blended onion and tomato sauce on a bed of cavalo nero. On the side you'll notice the apparently obligatory kimchi that I realised needs a well deserved and long overdue column of its own tomorrow. Come back then to find out why. And remember to make sure that you never throw away any tasty oils from now on, they're too good do waste.

Kirk out

RevoltingFood.com