Caper Mint Sauce Recipes

GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE

Grilled Baby Artichokes with Caper-Mint Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories Fish Side Backyard BBQ Lemon Mint Artichoke Summer Grill Grill/Barbecue Healthy Capers Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
6 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained capers, rinsed and finely chopped
1/4 cup finely chopped mint
1 tablespoon white-wine vinegar
For artichokes:
1 tablespoon fresh lemon juice
12 baby artichokes (3 1/2 by 2 inches; see cook's note, below; 1/2 pound total)
2 tablespoons olive oil

Steps:

Make sauce:
Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
Grill artichokes:
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.

HOT MINT AND CAPER SAUCE

Hot mint and caper sauce image

I saw Jamie Oliver do this on his Jamie at home series

Provided by Jerry Pank

Categories accompaniments,sides,side dish, sauces and dips,sauces,dips,side dish,side dishes,sauce accompaniments,dipping sauce,appetizer,dressing, historic recipe,historic cooking,old recipe,recipe of old,dated dish, pickling,preserve,pickle,savoury,savory,pickles,relish,sundry

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon plain flour
2 big handfuls of picked mint leaves
4 tablespoons capers
1 pint of chicken stock
2 tablespoons sherry vinegar
2 Whole garlic cloves, unpeeled and roasted with the joint, optional

Steps:

Hopefully you will have a baking tray with lovely caramelised juices from the aftermath of roasting.
Heat the roasting tray on the hob and add a tablespoon of plain flour and stir well to soak up all of the lovely juices.
Roughly chop the mint leaves and the capers and add to the roasting tray.
If you have roasted garlic, squeeze a few of the garlic cloves into the gravy.
Add the chicken stock to the tray, stirring well to thicken, but don't cook it for ages.
Add a final splash of Sherry vinegar to the gravy, stir and serve hot.

Nutrition Facts : ServingSize 1 Serving, Calories 61 calories

EASY MINT SAUCE

Easy mint sauce image

Ditch your go-to jar of mint sauce and make this fresher-tasting version with zingy capers and lemon zest. It's the perfect partner to roast lamb at Easter

Provided by Esther Clark

Categories Condiment

Time 10m

Yield Serves 6-8

Number Of Ingredients 7

Ingredients

1 small bunch of mint , leaves picked and roughly chopped
½ small bunch of parsley , roughly chopped
1 tbsp capers
30ml extra virgin olive oil
1 tbsp light brown soft sugar
50ml sherry vinegar
1 lemon , zested

Steps:

Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.

Nutrition Facts : Calories 46 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.1 milligram of sodium

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