capers Archives

Seafood recipes

Crispy yellowtail with chips

30 minutes

Cheat recipes

15-minute puttanesca penne

15 minutes

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Beetroot recipes

Beetroot gravadlax wreath with caper gribiche

30 minutes

Toast recipes

Bone marrow on toast

30 minutes

Great value

Sardine-and-raisin fettucine

15 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Pasta recipes

Ravioli with crispy caper and olive breadcrumbs

15 minutes

Great value

Tagliatelle with smoky tomato sauce, olives and capers

15 minutes

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Lemon-caper aïoli

Serves Makes 1 cup

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 free-range egg
1 t Dijon mustard
1¼ cups sunflower oil
½ lemon, juiced
¼ cup Italian parsley, chopped
2 T capers, drained
2 cloves garlic, minced
2 t sherry vinegar
Sea salt and freshly ground black pepper, to taste

Method

Place the egg and mustard in a bowl and whisk together. Slowly add the oil while whisking. When the mixture thickens, add the lemon juice. Add the remaining ingredients and season to taste.

Try the lemon-caper aïoli with some of our seafood recipes or with these fish cakes.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Crispy yellowtail with chips

15-minute puttanesca penne

Soffritto chicken with caper potatoes

Beetroot gravadlax wreath with caper gribiche

Bone marrow on toast

Sardine-and-raisin fettucine

Garlic-and-caper butter pan-fried hake

Ravioli with crispy caper and olive breadcrumbs

Tagliatelle with smoky tomato sauce, olives and capers

Roast cauliflower with peri peri

La Tête’s deep-fried fish sandwich

Lemon-caper aïoli

Lemon-caper aïoli

Ingredients

Method