What do you make that includes capers?

[OMGitsnotgood]

I’ve bought a jar of capers to make Chicken Piccata. I’ll use some in a fish pie or sauce for plain fish, however I’ll still have some left over. Google throws up a few ideas but I’d rather hear how you use them. Equally if you’ve tried them in something that didn’t really work, that would be useful info too. Thanks

Stir them into risotto.
Add to salads.

A delicious base for serving a good bit of panfried fish:

Finely chop and saute in butter a couple of eschallion shallots and then add a pouch of ready-to-eat beluga or puy lentils with capers, a couple of chopped up anchovies and lots of fresh parsley. When warmed through, pile into serving plates and keep warm while you flash fry fish (bream or plaice or whatever you like). Pop the fish on top of the lentils and squeeze over some lemon juice. Exact quantities do not matter so you can make it caper-heavy if you wish.

All of those but there is only one brand of capers I'll buy, Opies Organic.
Some capers are far too salty, but rinse them and they lose all taste.

Excellent thank you everyone

Nigella has a mackerel spaghetti recipe with capers, sultanas and pine nuts that’s really nice.

Loving this thread!

I use them in salmon tartare, salads, puttanesca sauce. With smoked salmon in omelettes, on pizzas.

Agree love these and always have some in stock

This is also lovely:
https://cookingwithnigella.com/tag/broccoli/#:~:text=Mustard%2DCaper%20Sauce%20for%20Broccoli&text=Here%20is%20a%20delicious%20solution.&text=Steam%20the%20broccoli%20until%20tender,over%20the%20broccoli%20to%20serve.

This Jamie recipe is delicious and I am suddenly wondering why I didn't make it again. Jamie chicken skewers

I normally default to salsa verde with capers and anchovies, so need to branch back out.

Fishy things.

This is really good
www.jamieoliver.com/recipes/pasta/sicilian-spaghetti-alla-norma/

Omg! They don’t last a few weeks in this house! 🤣

Great thread! I also love capers and this has opened a whole new world of recipes, thank you!

Me - I use them in Puttanasca (which I’d now like for tea) and most fish dishes. And straight from the jar too when I fancy a little “tang”!

I made fish cakes last night :

a packet of fish pie mix
an egg
chopped up spring onions
grated courgettes (wrung out)
Large handful of capers
salt n pepper
Pinch of paprika
2 tablespoons of sour cream
chopped parsley/ dill
Blitz until it mixes… then form into balls, dip in egg and panko breadcrumbs… fry in olive oil.

Ate with a rocket and Parmesan salad and a squeeze of lemon and more pepper / mayonnaise.
Yum!

Donal Skehan’s Store Cupboard Chicken
https://donalskehan.com/recipes/store-cupboard-chicken/
I make this regularly and it always goes down well with everyone. I tend to add more potatoes than the recipe states.

I make a Louis dressing. It's quite sharp and is great on anything with shrimp, crab, hard boiled eggs. Mayo, ketchup, lemon juice, horseradish, finely chopped capers, salt and pepper. All to taste. I like it best kind of a pale pink.

In tuna Niçoise salad

They go nicely in a tuna mayo sandwich.

Just noticed all the additional suggestions. Thank you everyone

Omg this sounds YUMMY!

Tartare sauce or a pasta sauce or a butter sauce for steak.
But unlike the funny woman on masterchef recently, never chocolate brownies!! Hahaha!