capers Archives

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Fish recipes

Tsipora paketo

15 minutes

Tempura broccoli and asparagus with warm caper dressing

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

1 free-range egg
1 cup ice-cold soda water
140 g cake flour
2 cups canola oil
400 g broccoli
400 g asparagus
Sea salt to taste

For the warm caper dressing:

2 T capers
12 black olives, pitted
3 cloves garlic
1 lemon, juiced
1/2 cup extra virgin olive oil
50 g butter, cubed

Method

Whisk together the egg and soda water, then add the flour to create an airy batter.

Heat the oil in a saucepan. Once hot, coat the vegetables in the batter and carefully place in the oil. Fry until the batter is golden and crisp. Try not to move the vegetables around in the oil too much as this may cause the batter to fall off. Remove from the oil using a slotted spoon and drain on kitchen paper.

To make the dressing, smash together the capers, olives, garlic and lemon juice. Heat the olive oil until warm, then add the caper mixture and whisk in the butter until emulsified.

Pour the dressing into a bowl and top with the tempura vegetables. Serve immediately.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Pan-fried sole meuniere with salsa verde and beurre noisette

Caesar salad with quail eggs

Roast pumpkin with caper, garlic and green olive butter

Beef carpaccio

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

Balsamic, rosemary and caper marinade

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Apple and fig tarte tatin with capers and caperberries

Karoo lamb with shallot, anchovy and pomegranate dressing

Tsipora paketo

Warm chicken and asparagus salad

Tempura broccoli and asparagus with warm caper dressing

Tempura broccoli and asparagus with warm caper dressing

Ingredients

Method