So the other night after a long day “in the kitchen” I couldn't wait to pile in bed and watch TV until I fell asleep. Somehow I happened upon an old rerun of one of my favorite cooking shows (I promise, watching a cooking show was not part of my relaxation this night) none other than that magnificent Anglo duo than the Two Fat Ladies.
The two ladies’ task for this episode was preparing the “tea” for a local cricket team. Apparently, cricket teams have tea. Okay.
One of the tasty morsels they knocked out, Jennifer knocked out to be exact, was a shortcrust roll-up of mustard and something called “Gentlemen’s Relish”. With a quick grab of my trusty iPad that layed in bed next to me, and a clear wifi connection, I Googled what exactly Gentlemen’s Relish was.
Anchovies! This is going to be a hard sell.
Jennifer made her shortcrust, rolled and squared it off, then spread it with a nice smooth layer of dijon mustard. On top of the mustard, she popped open a jar of ready made Gentlemen’s Relish and gave a nice shmear of it on top of the dijon. Jennifer then rolled it up, sliced the roll into pinwheels, and baked. They looked amazing, and I knew I had to try out my own version.
What about the Gentlemen’s Relish? Well, of course, Amazon had a few ready-made brands available but I thought if I was going to try my hand at these pinwheels I should start from scratch… every bit of it. Off I went to my office computer, jammies and all, to begin researching different recipes. I even came up with my own version of the shortcrust and decided to incorporate sharp and flavorful Irish Cheddar. Having a basic understanding of the major components of Gentlemen’s Relish, I wrote a “make due” recipe for the whole kit and kaboodle and tucked it into my chef bag for the next morning.
Speaking of “morning”, technically it was morning by the time I finished this gastronomic adventure of the Two Fat Ladies. So much for my night in bed relaxing. #ChefLife
GENTLEMEN’S RELISH- About one cup
4 tins of Anchovy, drained
2 sticks unsalted butter
1/2 cup dried breadcrumbs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
salt and pepper to taste
Place the anchovy and butter into a food processor and pulse until combined and smooth; remove to a bowl and add the seasonings. Mix again. Fold in the bread crumbs until incorporated and chill covered until ready to use. Spread on toasted bread and top with cucumber ribbons, sliced radish, chopped eggs, or watercress. GM makes a great spread for appetizers or cocktail parties.
Irish Cheddar Shortbread (for pinwheels, crackers, or cheese straws)
Makes 10-12 pinwheels
1 cup all-purpose flour
4 tablespoons butter
3 ounces aged Irish Cheddar, shredded
1 large egg yolk
1/4 teaspoon cayenne pepper
Pinch of In The Kitchen With Scotty “Cook’s Line” Seasoning or salt and pepper
1-2 tablespoons ice water
- In a food processor add your flour, cayenne, and butter. Pulse (or cut in the butter if you don't have a food processor) until you have a nice course meal.
- Add in the shredded cheddar and pulse a few more times. Add the egg yolk and with the machine running add the ice water. Add enough that it balls up and forms a soft dough. Remove, cover, and chill in the fridge until ready to use.
For The Pinwheels:
1 batch Irish cheddar Shortbread dough
3-4 tablespoons Gentlemen’s Relish
2-3 tablespoons “Durkee’s” brand sandwich spread or Dijon Mustard
3 tablespoons fresh chopped chive
- Preheat your oven to 375 degrees. Roll the dough out into a rectangle, about 1/4 inch thickness. Square of the sides and save the scraps to bake later and eat while no one is looking.
- Schmear a thin layer of the Durkee’s or Dijon Mustard. On top of that do the same thing with the Gentlemen's Relish, then sprinkle on the chopped chive. Roll from the bottom up evenly, and snug. Chill in the fridge 15 minutes
- Slice the pinwheels 1/4 inch thick and place on a prepared cookie sheet. Bake 10-12 minutes or until golden brown. Remove and cool 10 minutes. Serve warm (preferred) or not. They're tasty either way!