What to do with capers? So many delicious ideas and recipes straight from the producer Ananda Organic. Try tossing them through potato salad, fry them and add to pasta, or, whip up an easy Tartare Sauce, or make a Caper and Anchovy Butter to melt over your BBQ steak. Producers Rob and Liz have many tasty caper ideas to explore!
Capers are the perfect match with garlic, lemon and wine sauces. They are a real standout with seafood and it is easy to make your own Tartare Sauce. Or simply toss a tablespoon or two through a warm potato salad. Try smashing them through avocado, add a squeeze of lemon juice and then spread on your favourite sourdough. How about frying them in a little olive oil, fried capers are delicious and then toss them through your salad or pasta. So many ways to enjoy capers!
Fun Fact - Did you know that Capers are the unopened flower buds of the Caper bush (Caparis Spinosa)? When the Caper is left on the bush it continues to grow in size until it turns into a beautiful white and purple flower. The flower only lasts a couple of days, and if pollinated it develops into a Caper Berry.
The following recipes are direct from Producers Rob and Liz, of Ananda Organic. They say, "If you are not a salty person then rinse prior to using. We like the saltiness and it just means you don’t add salt to your food when cooking with these tasty morsels."
Mix all the ingredients together. Taste and adjust if you like more capers or mayo.
Great with fish and chips. We put generous dollops on our 'Haloumi and Mushroom Burgers' it is delish.
Caper and Anchovy Butter
Fry the capers in a little oil of your choice until crispy. Line a plate with paper towel, remove the capers from the oil and place on the plate and set aside to cool. In a mixing bowl, combine butter, paprika, thyme, anchovies, capers and season with salt and pepper. Spoon the mixture onto a piece of glad wrap, roll into a log and refrigerate until needed.
You can mix caper leaves into salads, use them to top roasted fish or meat, or deep fry them for a unique antipasto. Chefs love them because these beautiful leaves make a stunning garnish for any savoury dish. Grab some super sweet tomatoes, add some goat cheese and olive oil with crusty bread - sounds perfect. They are rich in vitamins and antioxidants and have an elegant and discrete taste! Our caper leaves come from the same prized caper plants as our capers and caperberries.