Capers, Lemon & Chilli Pasta
Serves 4500g spaghetti, cooked 2 tbsp olive oil 100g butter 1 brown onion, finely sliced 1 clove of garlic, finely diced 2 red chillies, finely sliced *optional (replace with a little red capsicum) 50g capers in salt 1 lemon, zested and juiced salt and pepper spring onions/parsley finely chopped as garnish
- In a large deep frypan heat the olive oil over medium heat and cook the onions until they soften, continuously stirring.
- Add the butter and garlic and cook until the butter has melted and the garlic is fragrant.
- Add the chilli and capers (be sure to soak the capers in water to wash all the salt off them before using) stir for 30 seconds to heat and then add the lemon zest and juice.
- Quickly add the pasta and coat in the buttery sauce in the pan.
- Season with a little salt and plenty of pepper. Garnish with spring onions or flat leaf parsley. Serve immediately.
Chicken with Capers & Lemon
Serves 2 people100gm butter 2 tbsp olive oil 2 (500gm) chicken breast 1 onion 1 lemon zested and juiced (1/4 cup juice) 200ml water ¼ cup capers* 2 tbsp parsley, chopped 8 grinds of pepper
- Heat a quarter of the butter and olive oil in a non-stick frypan over a medium heat. Add the chicken breast and cook on both sides until golden about 3 minutes each side. Remove from the pan.
- Add the onion to the hot pan and stir continuously until soft. Place the chicken back into the pan and add the lemon juice, zest and water. Cover with a lid and simmer on a low temperature for 15min.
- Remove lid from the pan and turn the heat up to medium-high. Add the capers and remaining butter. Allow the mixture to reduce and thicken slightly. Add the parsley and pepper to taste. Serve with your choice of greens.
NOTE: Capers in salt need to be soaked for 5-10min prior to cooking and washed off.
Serves 8 people1kg potatoes, cut into 1 inch chunks 1 medium brown onion, finely diced ½ cup good quality whole egg mayonnaise ½ cup of cream 1 tpsb Parsley, finely chopped 2 tbsp capers, washed Salt and pepper
- In a large saucepan place the potatoes and cover with water and a pinch of salt. Bring to the boil and reduce to a rolling simmer and cook for a further 10 minutes.
- Drain the potatoes and put them into a plastic container that has a lid. Before sealing the plastic container add the onions and stir through. Cover with the lid and allow to sit for 15 minutes. Doing this cooks the onions partly so they are not so strong.
- Remove the lid from the container and add the mayonnaise and cream and stir through. The mixture will appear sloppy while it is still warm. Add the parsley, capers and season with salt and pepper to taste stirring again to combine. Place the lid back on top of the potato salad and place it in the fridge to cool.
- While it chills the potatoes absorb the cream mixture and it thickens.
Asparagus, Salmon and Caper Quiche
- Pre-heat your oven to 180’c and line a 20 cm quiche dish with baking paper.
- Start by making the pastry; rub the flour and butter through your fingers in a bowl until it resembles bread crumbs. Stir through the sour cream and then cover and put in the fridge for 20min to rest.
- Press the dough into the quiche dish and prick the bottom with a fork. Bake for 12 – 15min or until lightly golden.
- To make the filling, crack the eggs into a bowl and add the milk and pepper and whisk to combine, put to the side. Once the quiche pastry is par cooked arrange the asparagus spears, salmon in the dish. Cover with the egg mixture and then sprinkle over the capers and tasty cheese.
- Return the quiche to the oven and bake for a further 40mintues or until golden.
- Serve with a light tomato salad with a little parsley.
NOTE: Do not add any salt to the pie as both the capers and salmon are salty. If you like you can also roll out your pastry and line your quiche dish instead of pressing it in. The result will be more of an even pastry shell.