Anchovy and rosemary coconut oil

Anchovy and rosemary coconut oil

By
From
Coconut Oil: Nature’s Perfect Ingredient
Makes
4 servings

This is a wonderful marinade for meats, particularly lamb. The saltiness from the anchovies really brings out the rich flavours and makes for an all-round lip-smacking dinner. Add a teaspoon to soups, to liven them up, or use to fry chicken or fish.

Ingredients

Quantity Ingredient
4 tablespoons lucy bee coconut oil, softened
1 x 50g tin anchovies in oil, drained
2 garlic cloves, peeled
20g fresh rosemary, leaves only
2 shallots, chopped
1/2 lemon, finely grated zest and juiced
pinch himalayan salt
pinch ground black pepper

Method

  1. Blitz all the ingredients to a smooth paste in a food processor. Place in a recycled Lucy Bee jar and refrigerate.
Tags:
coconut oil
healthy
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