Capers.....how do you eat yours?
- Thread starter *Emsie*
- Start date
craftylucyloo
Gold Member
Quite nice in a tuna salad. xxx
Snakes and ladders
Silver Member
They also liven up a tomato sauce, and they're really nice with egg.
xxx SL
xxx SL
hazysummer
Full Member
emsie - most capers require a good rinse to get rid of the brine/vinegar/salt they have been preserved with
they go well with other Mediterranean flavours - olives, tomatoes, red onions, parsley, basil - and are spectacular with fish
they go well with other Mediterranean flavours - olives, tomatoes, red onions, parsley, basil - and are spectacular with fish
ermintrude
Gold Member
I usually only use them as an ingredient in cooking something else, with olives, cheese, herbs etc. I used them a few days ago to make some potato cakes, that was very yum:
fit4hols
Silver Member
Oh, capers! I forgot to get capers when I went shopping just now!
I eat them in a rice salad: 1/2 cup brown rice, 1/2 red onion, 42g mozarella (HEB), 1 cucumber, lots of peas, capers, 35g ham (part of HEB), 1 tsp olive oil (1/3 HEB), balsamic vinegar, lemon juice. All mixed up together. Yum!
I eat them in a rice salad: 1/2 cup brown rice, 1/2 red onion, 42g mozarella (HEB), 1 cucumber, lots of peas, capers, 35g ham (part of HEB), 1 tsp olive oil (1/3 HEB), balsamic vinegar, lemon juice. All mixed up together. Yum!
fit4hols
Silver Member
I usually only use them as an ingredient in cooking something else, with olives, cheese, herbs etc. I used them a few days ago to make some potato cakes, that was very yum:
That's a fantastic foody pic! All oozing and delicious! :drool
lease can you post the recipe?
ermintrude
Gold Member
Salad potato griddle cakes with olives
Makes 8 small cakes (serves 2 as a main or 4 as a side)
Ingredients:
500g small salad potatoes eg Charlotte
2 shallots, finely chopped
8 black olives, pitted and roughly chopped (1 syn)
1 tbsp chopped parsley
50g pecorino, grated (10 syns / 2 HEXAs)
1egg
1 tbsp plain flour (3.5 syns)
Total: 4.5 syns and 2 HEXAs - or 2 syns and 1 HEXA per person
- Boil potatoes in their skins until just tender (abt 15min)
- Drain, leave to cool then crush roughly with a fork
- Add shallots, olives, parsley, half the cheese and season well with salt and freshly ground black pepper
- Beat the egg and, along with the flour, add just enough to bind the mix (I used the whole tbsp of flour but I think half an egg max was plenty. They do feel pretty sloppy at first but once they've set in the fridge and cooked they're fine)
- Shape into 8 flat cakes and chill for at least an hour or overnight
- When ready to cook heat a non-stick pan and cook on medium to high heat in Fry Light for about 4min on each side.
(Tip: rather than spraying the pan with Fry light as I usually do I found it better to spray each cake at *really* close range about 3 times - it's a big white splodge but made them go beautifully brown, they didn't stick at all and it saved me scrubbing burnt-out Fry Light from the edges of the pan - plus its a *lot* less fry Light than I usually use to fry things)
In the original recipe these are supposed to be served with a poached egg on top and then sprinkled with the rest of the cheese and some salsa verde but tbh I think they were so nice just as they were it was a waste. Next time I'd put all the cheese in the cake instead of sprinkling the rest on top.
Makes 8 small cakes (serves 2 as a main or 4 as a side)
Ingredients:
500g small salad potatoes eg Charlotte
2 shallots, finely chopped
8 black olives, pitted and roughly chopped (1 syn)
1 tbsp chopped parsley
50g pecorino, grated (10 syns / 2 HEXAs)
1egg
1 tbsp plain flour (3.5 syns)
Total: 4.5 syns and 2 HEXAs - or 2 syns and 1 HEXA per person
- Boil potatoes in their skins until just tender (abt 15min)
- Drain, leave to cool then crush roughly with a fork
- Add shallots, olives, parsley, half the cheese and season well with salt and freshly ground black pepper
- Beat the egg and, along with the flour, add just enough to bind the mix (I used the whole tbsp of flour but I think half an egg max was plenty. They do feel pretty sloppy at first but once they've set in the fridge and cooked they're fine)
- Shape into 8 flat cakes and chill for at least an hour or overnight
- When ready to cook heat a non-stick pan and cook on medium to high heat in Fry Light for about 4min on each side.
(Tip: rather than spraying the pan with Fry light as I usually do I found it better to spray each cake at *really* close range about 3 times - it's a big white splodge but made them go beautifully brown, they didn't stick at all and it saved me scrubbing burnt-out Fry Light from the edges of the pan - plus its a *lot* less fry Light than I usually use to fry things)
In the original recipe these are supposed to be served with a poached egg on top and then sprinkled with the rest of the cheese and some salsa verde but tbh I think they were so nice just as they were it was a waste. Next time I'd put all the cheese in the cake instead of sprinkling the rest on top.
Last edited:
ermintrude
Gold Member
Its just occurred to me the capers were in fcat in the sauce that went with it, not the burger itself Sorry about that! It was a salsa verde but you were meant to put loads of oil in which obviously I wasnt going to do, so I just stuck a couple of tsp in and topped up with water. It was OK but nothing special, probably wouldnt bother again.
Here's the recipe though if you want it:
Salsa verde:
1 small bunch chopped parsley
1/2 small bunch chopped mint
1 large clove garlic, crushed
2 tbsp capers, rinsed & chopped
1 1/2 tbsp Dijon mustard (7.5 syns)
2 tbsp red wine vinegar
2 tsp extra virgin olive oil (4 syns)
2-3 tbsp water (enough to make it into a spoonable paste)
salt & pepper
Sorry about that! It was a salsa verde but you were meant to put loads of oil in which obviously I wasnt going to do, so I just stuck a couple of tsp in and topped up with water. It was OK but nothing special, probably wouldnt bother again.Here's the recipe though if you want it:
Salsa verde:
1 small bunch chopped parsley
1/2 small bunch chopped mint
1 large clove garlic, crushed
2 tbsp capers, rinsed & chopped
1 1/2 tbsp Dijon mustard (7.5 syns)
2 tbsp red wine vinegar
2 tsp extra virgin olive oil (4 syns)
2-3 tbsp water (enough to make it into a spoonable paste)
salt & pepper
ashington44
Full Member
Chop them up with a roasted pepper from a jar and some parsley. This makes a great sin free topping for salmon.
fit4hols
Silver Member
Yum, just made and eaten some of this! Because I can never leave any recipe alone
and didn't have all the ingredients, I did change the recipe though - mainly including the capers in the cakes, substituting wheatgerm for flour, and baking in a silicone case for 25mins at 180C. Thanks for the idea, it was delicious
ermintrude
Gold Member
Glad you liked it
