Recipe: Chef Luke Boswell Bar Corso’s indivia

An emerging food trend for 2024 is snacking. While it’s not new, we learn how to make a splash and elevate your snacking game with Chef Luke Boswell from Commercial Drive’s Bar Corso. He joins Jennifer Palma on Global News Morning Weekend for Cooking Together.

Anchovy Cream:

• 100g anchovies
• 50g garlic
• 80g olive oil
• 3 egg yolks
• 20g Dijon mustard
• 30g lemon juice
• 10g vinegar
• 30g white wine
• 200g cream

Plating:

• Endive leaves
• Crisped chicken skin
• Black anchovies
• Chives

Instructions:

Prepare Anchovy Cream:

• In a pan, combine anchovies, garlic, and olive oil.
• Cook over low heat until caramelized, then set aside to cool.
• Strain the caramelized anchovies and garlic.
• In a blender, combine caramelized anchovies and garlic with egg yolks, Dijon mustard, lemon juice, vinegar, white wine, and cream. Blend until smooth.
• Pass the mixture through a sieve for smoothness.
• Transfer the cream into a siphon gun with 2 charges of gas.

Assemble:

• Lay down endive leaves on a serving platter.
• Fill each endive leaf with the prepared anchovy cream.
• Top the filled endive leaves with crisped chicken skin, black anchovies, and chopped chives.

Note: Serve immediately as an appetizer or as part of a main course.