They may sound like an exotic fruit but the little bud from the caper plant makes an exquisite ingredient in a variety of recipes.
They grow wild around the Mediterranean on rocky and ancient stony ruins, where the tenacious roots burrow deep to suck the moisture that other plants would never find; and the buds are picked before they flower and then either packed in salt or vinegar for preservation.
The miniature capers in delicate white wine vinegar are ideal for that special more refined recipe, the larger capers in salt need rinsing well but are more delicate in flavour not having that slight sharpness to them that the vinegar can give, but can be salty and you may not need to add salt to the recipe – so beware !
Cold Roast Swordfish with Caper, Tuna & Sundried Tomato Cream
Ingredients for 6 portions:
– 1kg Piece of Swordfish
– 2 Garlic Cloves
– 110ml White Wine
– 40ml Extra Virgin Olive Oil
– Salt & Pepper
– 30g Miniature Capers
– 15g Anchovy Fillets in Olive Oil
– 100g Tuna in Olive Oil
– 40g Sundried Tomatoes in oil
– 80g Mayonnaise
– Splash of Lemon Juice
Leave the skin on the swordfish. Make small slits through the skin and push in the slivers of garlic. Place the swordfish, skin side up, in a shallow dish, lightly oiled. Pour over the white wine, season with salt and pepper, drizzle more oil and roast at 190’C for about 40 minutes, basting frequently until slightly cooked through. Leave to cool.
In the meantime, make the cream by blending all the ingredients together until smooth. Taste and adjust seasoning.
To serve, slice the swordfish very thinly, discarding the skin, and arrange on a dish, place the cream to one side. Serve at once.
Marinated Parmesan & Buffalo Mozzarella with Capers, Garlic & Lemon
Ingredients for 4 portions:
– 2 Buffalo Mozzarella
– 150g Piece of Fresh Parmigiano Reggiano
– 40ml Extra Virgin Olive Oil
– 10ml Lemon Juice
– 1 Grated Zest of Lemon
– 1 Garlic Clove Crushed
– 40g Miniature Capers
– 2 Tbs Finely Chopped Parsley
– 200g Mixed Lettuce Leaves
– 2 Tomatoes Finely Diced
Slice the mozzarella and Parmesan, arrange alternatively on a dish.
Whisk all the other ingredients to make the dressing.
Taste and adjust the seasoning, then spoon over the cheeses and leave to marinate for at least 1 hour.
When ready to serve, place some mixed leaves on a plate, top with the cheeses and some of the dressing. Scatter the diced tomatoes around the plates.
Serve at once.