Lemon Caper Dip Food

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

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.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

LEMON, CAPER & GARLIC WHITE-BEAN DIP

Steps:

• Drain and rinse beans well. In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact. Place in covered bowl and chill for at least 2 hours. Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.).

ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE

Steps:

• Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
• Trim asparagus and place in a shollow baking dish.
• Drizzle with olive oil and sprinkle with salt.
• Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
• Serve asparagus with sauce on the side.

LEMON CAPER DIP

Steps:

• In a small, non-reactive serving bowl combine all the ingredients.
• Cover and chill until ready to serve.
• *Stir dip before serving.*.
• Garnish with some fresh dill weed and a few strands of lemon peel.

TUNA DIP WITH LEMON AND CAPERS

Steps:

• In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with crackers or crudités.

HERBED FISH FINGERS WITH LEMON AND CAPER DIP

Steps:

• Preheat the oven to 350°F
• In a food processor, blitz the bread to coarse crumbs. Add the lemon zest, herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs.
• Cut the fish into 1 1/2in x 4in strips (any trimmings can be kept for a fish pie).
• Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs.
• The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential.
• Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side.
• Keep each batch warm on absorbent paper until all of the fish fingers are cooked.
• For the dip, mix all the ingredients together and season with salt and pepper.
• For the wedges, cut the potatoes into wedges, about 6-8 per potato, then toss in a bowl with the oil and paprika.
• Spread the wedges out in a single layer on a large non-stick baking tray. Roast in the oven for about 40-50 minutes, depending on their size, turning occasionally until golden brown and crisp. When cooked, season with flakes of sea salt.
• Serve the fish fingers with the lemon and caper dip and the crisp potato wedges on the side.

ARTICHOKE, CAPER & LEMON DIP

Steps:

• Combine all ingredients in a food processor or blender, then season with salt and pepper.
• Purée until fine, then scrape into a bowl.
• Sprinkle with extra pine nuts and the reserved parsley leaves to serve.