Posts Tagged ‘capers’


This is in Delicious Dishes for Diabetics–to be published in TWO DAYS TIME!!–4th August

Based on Mireille Johnston’s recipe – she got the mix just right – this is a traditional savoury spread.

The word tapenade originates from the Provençal for ‘caper’.

It’s a great standby to have in the fridge and is simplicity itself to make.

Serve it as a summer lunch on toast brushed with olive oil and a slice of the ripest tomato on top, or on grilled slices of

courgettes or aubergines, or on savoury biscuits or small pieces of toast as an appetizer, or whatever!

It is a favourite at St. Martin–and would even persuade Cal McRae to come to lunch!

Serves 4 or more

200 g/7 oz black olives–the oily fleshy Greek ones are best, carefully stoned; it’s important to use the plumpest tastiest olives

6 anchovy fillets – chopped

2 tbsp capers

2 cloves garlic – crushed

1 tsp fresh thyme

1 tbsp Dijon mustard

juice of a lemon

black pepper

120 ml/4 fl oz/½ cup olive oil

  • Put all the ingredients, except the oil, in a processor.
  • Using the surge button, gradually pour in the oil, bringing it to a nice nobbly sludge, i.e. not too smooth.
  • Taste for balance; you may need a little more lemon juice.
  • Pour into a bowl or plastic box, and dribble a little more olive oil over to form a preserving film.
  • Store in the fridge.

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“Percy Piper picked a peck of pickled peppers;
A peck of pickled peppers Percy Piper picked;
If Percy Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Percy Piper picked?” 

(It’s Peter in the original tongue twister, and it’s just as difficult with Percy!)

The “Percy” in the title is a friend of a friend.

These peppers have a delicious savoury taste, a lovely look, and help to cheer up a dull unseasonal day…

The secret is to take care slicing them thin and then sautéeing them slow and long.

We had them yesterday for lunch with a poached egg on top and a fennel salad.

for 4

4 red peppers— sliced finely–lengthwise

10 anchovy fillets–pulped with a pinch of salt

1 tablespoon of  capers–roughly chopped

3 tablespoons olive oil

generous twists of  black pepper

  • Heat the olive oil in a large sauté pan and soften the peppers gently over a low heat.
  • It’s worth taking the time to do this–at least an hour.
  • Stir in the anchovies–without breaking up the peppers–until they melt.
  • Heat the oven to 180˚
  • Stir the capers into the peppers and season with black pepper.
  • Fold them into a pleasing ovenproof dish and heat them through for about 10 minutes
  • Serve them warm with more olive oil drizzled over (and the egg on top if you like.)

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