Archive for the ‘Capers’ Category

Roast Lamb with Samphire and Broad Beans

April 19, 2017

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Luxury Fish Pie With Rosti Caper Topping (Delia Smith)

January 31, 2017

luxury-fish-pie-with-rosti-caper-topping-delia-smith

Grilled Mackerel And Tomatoes On Toast

September 9, 2016

grilled-mackerel-and-tomatoes-on-toast

Baked Cod Salsa Verde 1

June 7, 2016

Baked Cod Salsa Verde 1Baked Cod Salsa Verde 2

Pasta Putannesca (Dino Joannides)

March 2, 2016

Serves 4
dried spaghettini, fedelini or linguine (the sauce also works with rigatoni) 400g
extra virgin olive oil 3 tbsp
red pepper flakes a pinch
Cetara or Nola anchovies 10, rinsed
garlic 6 cloves, chopped
San Marzano tomatoes 6 fresh, chopped and deseeded, or 1 x 400g can of San Marzano tomatoes, drained
Taggiasca olives 15-20, stoned and chopped
Pantelleria capers 2 tbsp, drained

Cook the pasta in a pan of boiling salted water until al dente.

Meanwhile, heat the olive oil in a frying pan. Add the red pepper flakes and anchovies, stirring and crushing them into the oil, and cook for 1½ minutes. Add the chopped garlic and fry until it is light golden. Stir in the tomatoes, olives and capers, then simmer the mixture, uncovered, for 5-8 minutes. Add 2-3 tablespoons of the pasta water to the pan just before the pasta is ready.

Drain the pasta, then tip it into the pan of sauce and toss well. Serve in deep plates.

Fishcakes with Chorizo and Caper Sauce (Tom Kerridge)

February 19, 2016

Fishcakes with Chorizo and Caper Sauce (Tom Kerridge)

Swiss chard, parsley and spinach (Natalia Conroy)

November 14, 2015

A clean, fresh tangle of garlic-flecked leaves for the table. A lovely accompaniment to rich dishes.

Serves 4
3 garlic cloves, peeled and finely sliced
4 tbsp olive oil
1 bunch Swiss chard, leaves blanched, stalks roughly chopped into 1cm pieces and blanched until soft
500g spinach, blanched until soft in boiling salted water and drained well
A small handful of capers
Juice of 2 lemons
1 bunch flat-leaf parsley leaves, finely chopped
Salt and black pepper

1 Fry the garlic in the oil until golden brown. Add the Swiss chard leaves and stalks, capers and spinach, toss with the garlic and oil. Add the lemon juice and parsley. Check the seasoning and serve.
Natalia Conroy, The Kitchen Orchard (Ebury), theurbanorchard.co.uk

Black Olive Tapenade Toasts with Anchovy and Capers

November 5, 2015

Black olive Tapenade Toasts with Anchovy and Capers

Sausage Panzanella (Jamie Oliver)

October 12, 2015

Sausage Panzanella (Jamie Oliver)

Simple Prawn Kedgeree and Dill Soured Cream

August 17, 2015

Simple Prawn Kedgeree and Dill Soured Cream