RIVERLAND, SOUTH AUSTRALIA
What goes well with capers? Try these combinations...
anchovies, asparagus, beef carpaccio, brains, bread, cabbage, caponata, capsicum, cauliflower, chicken, chickpeas, cold meats, couscous, cream cheese, dill, eggs, eggplant, fennel, fish, gherkins, green-leaf salad, herbs, lamb, lentils, liver pate, lemon, mayonnaise, Dijon mustard, olives, olive oil, oregano, pasta, pesto, pizza, poached meat, pork, potatoes, prawns, rabbit, salad dressing, salsa verde, scallops, silver beet, smoked salmon, tarragon, tomatoes, tuna, tongue, veal, yabbies, yoghurt, zucchini
the list is endless.....
Barry’s Caper sauce.....
Set cooked fish aside.
Add some butter to the same frying pan; when melted, add some flat-leaf parsley, dill & some capers.
Fry for a few seconds only; pour the herb & caper butter over the fish.
Add a squeeze of lemon. Enjoy.
Barry’s Cream Cheese Dip with Smoked Salmon & Capers....
Combine some chopped capers, diced chives, parsley & dill into a 50/50 mix of cream cheese & sour cream. Mound on a plate. Surround with smoked salmon strips & sprinkle with baby capers.
Try this quick and easy appetiser.
INGREDIENTS:
caper berries
baby bocconcini (drained)
cherry tomatoes (halved)
Drizzle with freshly blended basil leaves in quality extra virgin olive oil.
Linguini with Smoked Salmon, Peas & Vodka
(serves 1-2)
125g linguini or spaghettini (can use farfalla or “bow ties”)
100g smoked salmon (can add more)
½ cup cream (can combine with sour cream)
1 teaspoon crushed garlic
1 tablespoon vodka
1 spring onion, chopped
1 tablespoon chopped fresh dill (optional)
2 teaspoons capers (light rinse only)
frozen baby peas
parmesan (freshly grated)
Cook pasta as per instructions on the packet.
Slice smoked salmon into small strips & set aside.
Combine the cream, garlic & peas in a small pot & bring to a gentle simmer. Add vodka & spring onion.
Simmer until the liquid reduces & thickens, (3-4 mins).
Drain the cooked pasta. Combine the salmon with the cream sauce & mix in with the pasta. Add the capers & dill. Season with plenty of cracked black pepper.
Serve with parmesan & some sprigs of fresh dill. (optional)
CAPER F.A.C.T.S
The Sumerians reportedly used capers over 3,000 years ago.
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Capers are the unopened immature flower buds of the caper plant, Capparis spinosa: caper berries are the fruit (seedpod).
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Capers are often used in hors d’oeuvres to stimulate the appetite.
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Every part of the caper plant can be used, including the roots, bark, stems, leaves, seeds, and flowers.
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The Romans and Greeks prized capers for their medicinal properties.
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KOLOPHON capers
add the “finishing touch”..
BOOKS for the CAPER LOVER:
“The Olive and the Caper- Adventures in Greek Cooking”
by Susanna Hoffman
Workman Publishing Company
New York, USA. 2004.
“Olives, Anchovies and Capers - Secret ingredients of Mediterranean Cooking”
by Georgeanne Brennan
Chronicle Books, San Francisco, USA. 2001
awaken the senses... enliven the FLAVOUR... entice the appetite
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