up oil, and 1 Tbsp. capers in a small saucepan over
ver medium heat, combine the capers and butter and bring to
.
For the chips and capers:
Rinse the potato slices
killet on medium heat. Fry capers for a few minutes until
mustard, the 3 teaspoons of capers, salt and pepper.
Mix
minutes total. Add the capers, stir to dis- tribute, and
Rinse the capers under running water and drain well on paper towels.
Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
Add the remaining capers and the chili peppers and fill the bottle with olive oil.
Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
This oil will keep for 3-6 months in a cool, dark place.
er side, until crispy. Add capers and saute for 30 seconds
Oil a large frying pan and place over medium-high heat. Cook fish, skin-side down, for 5 mins. Flip fish over and cook for 3 mins. Remove from pan, cover and let rest for 5 mins.
Add wine to pan and bring to a boil. Boil until liquid is reduced by 1/2. Stir in butter, parsley and capers.
Serve fish drizzled with buttery capers.
inutes.
4. Coarsely chop capers and in a large bowl
Place potatoes in a large saucepan. Cover with water. Add salt to pan. Bring to a boil on high heat. Boil, uncovered, for 15-20 mins, until tender. Drain. Return to pan.
Meanwhile, heat oil in a small skillet on medium heat. Add capers and basil (being careful as oil may spit) and cook for 2 mins, until golden and crisp. Drain on paper towels.
Add creme fraiche and milk to potatoes. Mash until smooth. Add chives and season to taste. Sprinkle with capers and basil to serve.
lemon zest, lemon juice and capers. Return chicken and bay leaves
Using a meat mallet, gently pound the tuna between sheets of plastic wrap until paper-thin. Arrange on serving plates.
Heat 1 tbsp of the oil in a small skillet on medium heat. Cook the capers, stirring, until crisp. Drain on a paper towel.
Combine the lemon peel and remaining 2 tbsp oil in a small bowl. Drizzle over the tuna. Serve the tuna sprinkled with capers and parsley.
Add the currants and the capers, and leave the salad to
he salt, pepper, thyme and capers to the oil. Nestle the
edium heat.
Add the capers and fry until they open
he salmon mix. Add the capers and their vinegar.
Season
Preheat oven to 500\u00b0; place asparagus on baking sheet and drizzle with 1/2 T olive oil; roll asparagus around until it and pan are lightly coated; season with salt and pepper.
Roast until tender-crisp and bright green, about 5-8 minutes and plate; meanwhile heat the remaining 2 T oil in a small skillet; deep fry the capers in the oil for 1 minute; transfer capers with a slotted spoon and sprinkle over the asparagus.
Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat.
Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered.
Deep-fry in small batches for a couple of minutes until slightly golden.
Remove from the oil with a slotted spoon and allow to drain on kitchen towel.
Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.
edium high heat. Add the capers and saute until lightly browned