BUY CAPERS RECIPES

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CAULIFLOWER STEAKS WITH PICKLED PEPPERS, CAPERS AND PARMESAN



Cauliflower Steaks with Pickled Peppers, Capers and Parmesan image

To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends...

Provided by 177MILKSTREET.COM

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 Servings

Number Of Ingredients 7

2 2- to 2½-pound cauliflower heads, trimmed
6 tablespoons extra-virgin olive oil, divided
Kosher salt and ground black pepper
1/2 cup Peppadew peppers OR seeded pickled sweet cherry peppers, patted dry and finely chopped
1/2 cup lightly packed fresh flat-leaf parsley, chopped
1 ounce Parmesan cheese, finely grated (½ cup)
1/4 cup drained capers, patted dry and roughly chopped

Steps:

  • Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. Halve each cauliflower top to bottom. From the cut side of each half, slice off a 1½-inch-thick slab to make a total of 4 “steaks”; reserve the ends for another use. Brush the steaks on all sides with 4 tablespoons of oil and season with salt and pepper. Roast on the prepared baking sheet until browned on the bottoms, about 20 minutes. Meanwhile, in a small bowl, stir together the Peppadews, parsley, Parmesan, capers and the remaining 2 tablespoons oil.
  • After the cauliflower has roasted for 20 minutes, spread the Peppadew mixture onto the steaks. Continue to roast until the topping is well browned and the steaks are tender, another 8 to 10 minutes.

SICILIAN TUNA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES



Sicilian tuna pasta | Pasta recipes | Jamie Oliver recipes image

Total Time 14 minutes

Yield 4

Number Of Ingredients 5

300 g dried pasta shells
4 heaped teaspoons baby capers
500 g ripe mixed-colour cherry tomatoes
1 tablespoon dried oregano ideally the flowering kind
1 x 220 g jar of tuna in olive oil from sustainable sources

Steps:

    1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
    2. Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
    3. Halve and add the tomatoes, then sprinkle in most of the oregano.
    4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
    5. Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
    6. Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.

Nutrition Facts : Calories 411 calories, FatContent 9.6 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 24.3 g protein, CarbohydrateContent 60.7 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.1 g salt, FiberContent 3.4 g fibre

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CAULIFLOWER STEAKS WITH PICKLED PEPPERS, CAPERS AND PARMESAN
To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends...
From 177milkstreet.com
Total Time 45 minutes
  • After the cauliflower has roasted for 20 minutes, spread the Peppadew mixture onto the steaks. Continue to roast until the topping is well browned and the steaks are tender, another 8 to 10 minutes.
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Total Time 14 minutes
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    1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
    2. Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
    3. Halve and add the tomatoes, then sprinkle in most of the oregano.
    4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
    5. Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
    6. Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.
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