Capers,what are they used for?

bigsmoke

they're also lush on top of a homemade pizza...mmmm

Penelope Penguin - i've been buying lloyd grossman putanesca sauce at over £2 a jar, looking at that wiki article i reckon i can make it cheaper myself thanks!

the_cat

Had them in a lemon sauce over chicken in a restaurant once, yummmmmmmmmmmmy.

Would work over fish too....

count_rostov

delish with fish.
Get about a tablespoon of oil and 1/2 ounce of butter really hot in a pan, put some fillets of floured fish in skin-side down (mackarel, skate, haddock, colie, hake, sole...anything really, but I live by a fishing port so am v lucky) once the skin side is browned flip over the fish and add a tablespoon of drained capers...fry some more...once the fish is cooked put on warmed plates, add a splash white wine to the pan, swirl around, add some cream, swirl, reduce for about half a minute, pour over fish. Yum!

Penelope_Penguin

bigsmoke wrote: »

Penelope Penguin - i've been buying lloyd grossman putanesca sauce at over £2 a jar, looking at that wiki article i reckon i can make it cheaper myself thanks!

This is the recipe I use

Penny. x

Hawthorn

Ok, I have a bit of a dilemma.

I remember at some point last year feeling a wee bit on the manic side, so as you do (of course) applied myself to cooking in ways never before seen in the hawthorn household.

This involved buying a Gordon ramsey cookbook and really going for it. Now, one of the recipes involved capers.
Approved foods had at the time cases of capers for the same price as you can get one jar.

Sooooo, in my infinite *cough* wisdom *cough* I purchased.....erm....a few of these cases.

All good so far right? Well, I have 48 jars of capers, and nobody but me likes em :rotfl:

I need some inventive ways to hide these in foods. They gotta go, they're taking up too much space.

I'm looking for advice from far more knowledgeable cooks on what these will go well with, or added to, but not be overwhelmingly caperish (is that even a word?)
My family are not big fish lovers, so would prefer it to be meaty dishes

tessie_bear

do u like tartar sauce ? basically mayo capers and chopped gerkins...have u a food processor ? i suppose u could pulse them and stir in to dishes like spag bol/chilli....dont know how that would taste.... could u donate them to a raffle ? or use as part of a harvest festival box ?....give to neighbours ? free cycle ?

um thats all i can think of hth

quintwins

i think jamie oliver uses capers in his thia curry on 30mins meals could be worth looking it up

BitterAndTwisted

Oh, how I wish I'd bought those capers when they were on offer. I chuck them on home-made pizza and I have a recipe for salmon fish-cakes which has them chopped up in the mixture. At this rate you'll still have 46 jars this time next year. Could you treat them a bit like anchovies and chop them up finely/mince them and add to stews and casseroles?

Riversong

Mash them and add them to mashed potato?

ifonlyitwaseasier

blitz them up with some anchovies, chilli flakes and tomato-eyness and make a version of puttanesca sauce?

(or sell some to B&T!!)