Caper And Lemon Chutney Food

SIMPLE LEMON CAPER SAUCE RECIPE

Steps:

• Gather the ingredients.
• Melt the butter in a small skillet or sauté pan over low heat.
• Add the garlic, lemon zest and juice, and the capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.
• Add the chopped fresh parsley and salt to taste. Stir and remove from the heat.
• Drizzle the warm sauce over cooked shrimp, fish, potatoes, chicken, or turkey and serve immediately. Enjoy.

LEMON CAPER CHICKEN

Steps:

• In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
• *Read product label before recipe preparation.

LEMON CHUTNEY

Steps:

• Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
• Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
• Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
• The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
• Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
• Ladle into warm sterilized pint jars.
• Hot water bath process 10 minutes.

CAPER AND LEMON CHUTNEY

Steps:

• Heat the oil and fry the shallots until soft.
• Add all other ingredients.
• Bring to boil and simmer until almost all the water has evaporated.
• Allow to cool and serve.

CAPER MAYONNAISE

Steps:

• Stir the capers and lemon peel into the mayonnaise.
• Stir well.
• Enjoy!

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

Steps:

• For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl.
• Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
• For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together.
• Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs.
• Season the pork with salt and pepper. Dip the pork, 1 at a time first in the flour, then the eggs, then the bread crumbs.
• Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side.
• Transfer the pork to a serving platter and serve with the sauce alongside.

LEMON CAPER SAUCE FOR CHICKEN OR FISH

Steps:

• Put broth and garlic in skillet and bring to a boil, reduce heat and simmer 1-2 minutes til garlic is tender.
• Stir in lemon juice and capers.
• Remove from heat and add butter stir til melted, add parsley.

FISH WITH LEMON, BUTTER, CAPER SAUCE

Steps:

• Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
• Cook the fish to your liking and remove to serving plates.
• Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

TART LEMON CHUTNEY

Steps:

• Place all ingredients except nuts and gin in a large, heavy saucepan.
• Cook over medium heat for about 30 minutes, stirring often.
• Do not boil, only simmer.
• Remove from heat and stir in toasted nuts and gin.
• Immediately pour into hot sterilized one-cup canning jars and seal with prepared lids.