Never say Never...

 

Die winkels is leeg. Die internet is leeg. Haar vriendinne skimp om by haar te kom brêkvis, maar háár spens is ook leeg! Sy’t hulle belowe, kom hoog of laag water, daar gaan nie nóg ‘n brêkvis verby sonder hul anchovy toast nie. Moet dié Katjie nie sonder handskoene takel nie ... Sy dog so by haarself as daar één persoon is wat hierdie penarie aan ‘n einde kan bring is dit die Weskus se Georgia East. Een telefoon oproep, ‘n nuwe vriendin en ‘n mond wat water later spring sy aan die werk. Anchovy Fans, here's how to make your own fish paste ... Smile Mêrim Smile!

How to make your own fish paste

You’ll need:

• 1 x 120g tin of sardines in olive oil/vegetable oil
• 8-10 brown anchovy fillets plus 5-10ml of its oil
• 1 x 50g sachet of tomato paste

How to?

Add the anchovies and 5ml of its oil to a mixing bowl. Use a fork to lift the sardines from the oil. Don’t add in the sardine oil. Add in about 4 teaspoons of the tomato paste. Use a stick blender to combine into a spreadable paste, adding in extra anchovy oil if the mixture is too thick. More tomato paste can be added for colour. 

Georgia likes to sprinkle in a pinch of dried chilli flakes too, but says it’s entirely optional. Clearly it’s a fish paste thing – it’ll keep in the fridge for 3-4 days. Which sounds right when you think about what they say about house guests and fish.