capers Archives

Lamb recipes

Lamb shank roast

3 hours

Afternoon tea

The ultimate salmon-and-cucumber tea cake

Cherry recipes

Cherry pistachio salsa salad

Braai recipes

Charred sprouting broccoli with burrata

15 minutes

Braai recipes

Braaied leg of lamb

1 hour 45 minutes

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Italian recipes

Pork loin chop piccata

20 minutes

Fish recipes

Easy tuna carpaccio

Pasta recipes

Sausage ragú pappardelle

30 minutes

Black pepper fried squid with caper salt and French-style mayo

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

For the caper salt:

1 T capers, rinsed and dried
1 T sea salt flakes
65 g flour
4 T cornflour
1 T sea salt flakes
2 t freshly cracked black pepper
Woolworths frozen Patagonian squid tubes and tentacles 500 g, thawed and patted dry
sunflower oil, for frying
Woolworths French-style mayonnaise, for serving

Method

1. To make the caper salt, smash the capers and sea salt together until crumbly and fragrant. Set aside.

2. Mix the flour, cornflour, salt and pepper. Toss the squid in the mixture to coat.

3. Heat the oil in a shallow pan and fry the squid in batches until crisp and golden, about 2–3 minutes per side. Drain on kitchen paper.

4. Serve hot, with the mayonnaise and a sprinkle of caper salt.

Cook’s note: Fry the squid in batches so it stays crispy – overcrowding cools the oil too quickly.

Find more seafood recipes here

Photographs: Jan Ras
Food assistant: Bianca Jones

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Lamb shank roast

The ultimate salmon-and-cucumber tea cake

Cherry pistachio salsa salad

Charred sprouting broccoli with burrata

Braaied leg of lamb

Beef-and-marrow ragù

Pork loin chop piccata

Easy tuna carpaccio

Sausage ragú pappardelle

Roast chicken with Paloise sauce

Black pepper fried squid with caper salt and French-style mayo

Black pepper fried squid with caper salt and French-style mayo

Ingredients

Method