Posts Tagged ‘Capers’

Linguine with sardines, chilli and capers

Posted: December 25, 2015 by nietize in Pasta, Sardine
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From Delia How to Cook

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Ingredients

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8 oz (225 g) dried linguine
1 x 120 g tin of sardines in olive oil, well drained and the fish flaked into bite-sized pieces
1 tablespoon sardine oil, reserved from the tin for frying
1 red chilli, deseeded and finely chopped
1 tablespoon salted capers, rinsed and patted dry
1 clove garlic, chopped
7 oz (200 g) tinned Italian chopped tomatoes, well drained, or 4 medium, ripe tomatoes, skinned and diced
a few fresh basil leaves, roughly torn, to garnish
salt and freshly milled black pepper
Equipment

Method

First of all you need to cook the pasta.

Always use a large cooking pot and make sure you have at least 4 pints (2.25 litres) of water for every 8 oz (225 g) of pasta and 1 level tablespoon of salt.

Bring the water up to a good fierce boil before the pasta goes in and cook it for 8-12 minutes without a lid, until al dente.

Meanwhile, heat the tablespoon of sardine oil in a small frying pan, fry the garlic and chilli for about 4 minutes, until softened, then add the tomatoes, sardines and capers and gently heat them through, stirring occasionally.

Taste and season with salt and freshly milled black pepper.

When the pasta is ready, drain it into a colander, then quickly return it to the saucepan.

Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls with the torn basil sprinkled over.

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Pasta with broccoli and capers

Posted: December 25, 2015 by nietize in Italian, Pasta, Vegetarian
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From Let’s Cook Italian and Pasta

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Ingredients

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Serves 4
400g / 14oz conchiglie (shells)
450g / 1lb broccoli florets, cut into small pieces
5 tbsp olive oil
1 large onion, peeled and finely chopped
4 tbsp capers in brine, rinsed and drained
½ tsp dried chili flakes (optional)
75g / 3oz freshly grated Parmesan cheese, plus extra to serve
25g / 1oz pecorino cheese, grated
salt and freshly ground black pepper
2 tbsp freshly chopped flat-leaf parsley, to garnish
Healthy Easy Cancer-Fighting Recipe – Pasta Shells with Broccoli & Capers
Method :

Bring a large pan of lightly salted water to a rolling boil. Add the pasta shells, return to the boil and cook for 2 minutes. Add the broccoli to the pan. Return to the boil and continue cooking for 8-10 minutes, or until the conchiglie is ‘al dente’.

Meanwhile, heat the olive oil in a large frying pan, add the onion and cook for 5 minutes, or until softened, stirring frequently. Stir in the capers and chili flakes, if using, and cook for a further 2 minutes.

Drain the pasta and broccoli and add to the frying pan. Toss the ingredients to mix thoroughly. Sprinkle over the cheeses, then stir until the cheeses have just melted. Season to taste with salt and pepper, then tip into a warmed serving dish. Garnish with chopped parsley and serve immediately with extra Parmesan cheese.

Jamie’s Dinners
Serves 4

Ingredients:
A handful of fresh basil
Sea salt and freshly ground black pepper
Zest and juice of 1 lemon
Extra virgin olive oil
Two 8-ounce tuna steaks, chopped into bite-size chunks, or 2 cans of good-quality tuna, drained
14 ounces penne or spaghetti
8 anchovy fillets
2 cloves of garlic, peeled and finely chopped
2 handfuls of soaked capers
A handful of black olives, pitted and roughly chopped
1 to 3 small dried chiles, crumbled to your taste, or 1 fresh red chile, deseeded and finely sliced
2 handfuls of really ripe tomatoes, finely chopped
Optional: a swig of white wine
A handful of fresh flat-leaf parsley, finely chopped

Smash the basil to a pulp with a pinch of salt and pepper. Add the lemon zest and juice and 2 good lugs of extra virgin olive oil. Mix this up and either rub over your chopped-up fresh tuna or mix with your broken-up canned tuna and allow to marinate.

Get a large pan of salted boiling water on and cook the pasta according to the package instructions. As soon as you put the pasta on, put 3 or 4 good lugs of extra virgin olive oil into a large frying pan and put on the heat. As the pan starts to get warm, add your anchovy fillets and allow them to fry and melt. At this point add your garlic, capers, olives, and chili and stir around for a couple of minutes. If you have used fresh tuna, add it to the pan now with all of the marinating juices and sear it on both sides. When done, add the tomatoes and a little swig of white wine if you have some. If you have used canned tuna, add it to the pan at the same time as the tomatoes. Bring to a boil, then simmer for around 5 minutes, stirring regularly with a spoon, breaking the tuna up into smaller pieces. What you don’t want to do is overcook the tuna so it goes tough. You want it to be soft and silky. Correct the seasoning carefully with salt and pepper.

The pasta should now be ready, so drain it in a colander, reserving some of the cooking liquid. Toss the hot pasta with the hot tuna sauce, add the parsley, and mix well. You may need a few more lugs of olive oil and a spoonful of cooking water to make the sauce nice and loose.

One of my go-to recipes for good wholesome seafood pasta.

Spinach and feta cannelloni

Posted: April 1, 2012 by nietize in Italian, Vegetarian
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From BBC GoodFood 101 Mediterranean dishes
Serves 4


Ingredients

4 large sheets no-pre-cook lasagne
1kg frozen spinach , defrosted
200g pack low-fat feta cheese
generous grating nutmeg
large handful olives , pitted and chopped
1 tbsp capers , rinsed
400g can chopped tomatoes
25g parmesan , grated

Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.


Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.

Rosemary chicken with tomatoes

Posted: February 26, 2012 by nietize in Casserole, Chicken, Italian
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From BBC More One-pot Recipes
Serves 4
Ingredients

1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion , finely sliced
3 garlic cloves , sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers , drained
75ml red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan.

Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

I know. I know. Yet another chicken and tomato casserole recipe!

Mackerel with warm cauliflower and caper salad

Posted: September 10, 2011 by nietize in Mackerel, Salad
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From BBC Good Food
Serves 2

Ingredients
300g cauliflower , cut into florets
1 lemon
4 tsp capers , rinsed
½ small bunch flat-leaf parsley , chopped
½ small bunch mint , chopped
2 tsp olive oil
1 small garlic clove , crushed
2 large or 4 small mackerel fillets

Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.

Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

I have been eating smoked mackerel for the longest time, and I have never encountered fresh mackerel until Marks and Sparks started selling it. As you can see, I am quite hooked on it. I think my first encounter with it is when my mom grilled and served it as part of a Japanese meal.

Anyway, there’s nothing much you really need to do with the fish aside from grilling it with a bit of sea salt, black pepper and lemon. What matters is what comes with it, and I think this cauliflower salad is a pretty robust salad to go with it, especially with the capers.


From BBC recipes
Serves 1
Ingredients

For the plaice fillets

1 plaice fillet, cut in half
3 tbsp plain flour
salt and freshly ground black pepper
2 tbsp olive oil

For the caper butter

25g/1oz butter
½ lemon, zest and juice
1 tbsp capers, drained
1 tbsp chopped fresh flatleaf parsley

For the creamed cabbage

½ onion, peeled, finely chopped
¼ Savoy cabbage, shredded
200ml/7fl oz double cream
2 garlic cloves, peeled, chopped
salt and freshly ground black pepper

For the plaice, season the plaice with salt and freshly ground black pepper. Dredge the fish in the flour, shaking off any excess.

Heat the olive oil in a frying pan and fry the plaice fillets skin-side down for 3-4 minutes. Turn over and cook for a further 1-2 minutes, or until the fish is cooked through. Remove from the pan and set aside to rest on a warm plate.

Heat the butter and lemon zest in the frying pan used to cook the fish, stirring until the butter is melted and turns a nut-brown colour. Remove from the heat and stir in the capers, parsley and lemon juice.

For the creamed cabbage, place all of the cabbage ingredients into a pan and bring to a simmer. Cook for 8-10 minutes over a low heat, or until the cabbage is tender.

To serve, spoon the creamed cabbage on a plate, arrange the plaice fillet pieces on top and spoon over the caper butter.

Pan fried sole with lemon and capers

Posted: June 26, 2010 by nietize in Lemon Sole, Spanish
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From the Spanish cookbook
Serves 2

Ingredients

2-3 tbsp plain flour
4 sole fillets
3 tbsp olive oil
2 tbsp butter
4 tbsp lemon juice
2 tbsp pickled capers, drained
salt and ground black pepper
fresh flat leaf parsley to garnish

Sift the flour on to a plate and season well with salt and ground black pepper. Dip the fish fillets into the flour, to coat evenly on both side.

Heat the oil and butter in a large shallow pan until foaming. Add the fish fillets and fry over a medium heat fro 2-3 minutes on each side.

Life out the fillets carefully with a metal spatula and place them on a warmed serving platter. Season with salt and ground black pepper.

Add the lemon juice and capers to the pan, heat through and pour over the fish. Garnish with parsley and serve at once.

This is such a ridiculously simple and quick dish to make (there’s really no reason why people should say that it’s difficult to cook fish when you have such simple recipes!) I made it in 15 minutes (right after I got back from Waitrose; managed to get myself some reduced price lemon sole as well) I really like the combination of the mild, crisp taste of the coated fish and the sharp lemon and caper sauce.

Baked trout with olive-tomato relish

Posted: August 19, 2009 by nietize in Trout
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DSCN1421
From MyRecipes.com

Ingredients
1 cup finely chopped tomato
1/4 cup coarsely chopped pitted olives (about 6 olives)
1 tablespoon capers, drained
1 teaspoon extra-virgin olive oil
1/4 teaspoon minced garlic
Cooking spray
4 (6-ounce) trout fillets
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 400°.

2. Combine first 5 ingredients in a small bowl.

3. Line a baking sheet with foil; coat foil with cooking spray. Place fish, skin side down, on prepared baking sheet. Sprinkle evenly with parsley, salt, and pepper. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with olive mixture.

I modified the recipe by adding the olive mixture to the fish for the last 2-3 minutes of the cooking time. I wanted the olive mixture to be slightly warm and I think it works better this way. In addition, I substituted parsley with basil because I wanted a stronger herb flavour to go with the fish. In all, a light summery dish for the ridiculously hot weather I am stuck with.

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British Trout Association

Ingredients
8 trout fillets
125g/4oz unsalted butter
2 tbsp capers in brine, drained and washed
2 tbsp chopped fresh chervil or dill
1-2 tbsp lime juice
salt and pepper

Serves 4

Method
1. Wash and dry the trout fillets and season lightly. Melt 25g/1oz of the
butter in a large frying pan and as soon as it starts to foam, add the
fillets, skin side down. Fry gently for 3 minutes, carefully flip over and
cook for a further 1 minute.
2. Using a fish slice, transfer the trout to heated plates and keep warm in
a low oven.
3. Add the remaining butter to the pan with the capers and dill and fry
until golden brown. Add lime juice to taste and a little salt and pepper. Spoon over the trout and serve.
4. Using a small pair of tweezers pull out any small bones that may still remain in the trout.

While Marks and Sparks has pretty good deals on meat and poultry, it is quite rare to see offers on fish. Luckily, it did just that. The M n S near my office was selling 2 packs of trout for 5 pounds. And so it’s trout for this weekend.

This is quite a simple but tasty way to cook fish. My modification as you can see in the picture is to make the dish a warm trout and rocket salad, For one portion, I added 1/2 tbsp of sundried tomatoes and 1/2 tbsp of mixed peppers (in a bottle) to the butter along with the capers. Oh and don’t worry about the fresh dill, dried dill seems to work perfectly well with the fish.