Caper Berbere
The range of condiments from Ishka Farms has been developed with the primary aim of introducing the flavours of Capers in an easy to use format for customers. Over the years, we have garnered a lot of support for our agricultural enterprise, and the most frequently asked question has been on how our Capers could best be enjoyed. We have shared recipes and tips; however, the first lockdown caused by the pandemic was the perfect opportunity for us to collaborate with Chef Divesh Aswani and work on a collection of caper based condiments for fuss-free everyday use. His familiarity with Capers during his culinary training and experience in Australia, coupled with his respect for the produce from our farm, made for a perfect springboard for this collection of condiments. To start with, we have versatile, ready to use sauces, a finishing salt as well as a dry spiced caper rub that’s perfect for marination. Our focus has been to develop delicious, shelf-stable condiments without adding preservatives that also do not require refrigeration until opened. We have made these condiments a part of our home pantry in the course of the past year and used them in a variety of foods. We will share recipes that we have enjoyed the most with these versatile pantry must-haves that have transformed our farm’s produce into familiar yet special ready-to-use condiments.
Fattet Hummus
Ingredients & Quantity
- Hung curd- 2 cups
- Tahini – 1 tbsp
- Ishka Caper Pepper Sprinkle- 2 tsp
- Boiled chickpeas- 1 cup
- Pita chips- 1/2 cup
- Olive oil- 2 tbsp
- Ishka Capers- drained & patted dry- 1 tbsp
- Ishka Caper Berbere- 2 tsp
- Parsley – to garnish
- Berbere spiced crisp Capers- to garnish
Taco
Ingredients & Quantity
Guacamole
- 2 large ripe avocados
- ¼ onion, finely chopped
- 1 garlic clove, finely grated
- 1 fresh lime juice
- 2 tablespoon capers, minced
- ¼ cup chopped cilantro
- Salt to taste
Tortillas
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1.5 tsp baking powder
- 3 tbsp vegetable oil
- 3/4 cup plus 1 tbsp warm water
Prawn filling
- 500 grams shrimp, peeled and deveined, tails removed
- 1 tablespoon lime juice
- Salt to taste
- 2 teaspoons paprika powder PUT A BRACKET ALONG THESE THREE ITEMS AND WRITE – ALTERNATIVELY USE THE CAPER BERBERE
- 2 teaspoons cumin powder
- 1/4 teaspoon cayenne pepper
Taco toppings
- 1 onion diced
- 2 tomato diced
- Capers or caper berries
- Cilantro
- Sour cream
- Grated cheese
Cauliflower Dip
Ingredients & Quantity
- 1/2 cauliflower boiled and charred
- 1/2 cup chickpeas
- 1/3 cup cream
- 1 tbsp kasundi mustard
- Salt to taste
To temper
- Oil
- 1/4 cup coriander chopped
- 1 small onion chopped
- 1/2 Malta chopped
- 1 tsp sesame roasted
- 1 tsp Ishka farms Caper Berbere
- 1/2 tsp onion seeds
- 4 piece torn dry red chillie
HUMMUS with Capers
Ingredients & Quantity
- 1 Cup boiled chickpeas
- Juice of 1 lime
- 5 cloves of garlic
- Ishka Farms Sea Salt (to taste)
- 1 tbsp Tahina
- 3/4 cup water reserved from the cooking of the chickpeas
To temper
- 1 tbsp olive oil
- 1 tbs drained Ishka Farms Capers
- 1 tsp Ishka farms Caper Berbere / Chilli Flakes
Bolengir Fry
Ingredients & Quantity
- White Bait / Silver Fish / Bolengir
- Ishka Farms Caper Berbere
- Rawa
- Coconut oil / preferred oil for fryng
For the marinade
- Ishka Farms Sea salt
- Turmeric
- Ishka Farms whole Peppercorn
- Ishka Farms Caper Berbere
Spiced Chicken Maryland
Ingredients & Quantity
- 3 pcs chicken marylands (whole leg)
- 3 tbsp Ishka Caper Berbere
- 3 Tbsp olive oil
- 2-3 sprigs of thyme
- 2-3 cloves of garlic crushed
- 2 tbsp butter
- Salt to taste
Bahn Mi
Ingredients & Quantity
- 1 portin Spiced Chicken Maryland .
- Subway style baguette / hotdog roll/ Bahn Mi
- Cucumber , Mint , Corriander leaves
Burger
Ingredients & Quantity
- 1 portion Spiced Chicken Maryland
- Burger Buns
- Bbq sauce
- Sliced onions , tomato and lettuce
Bagel
Ingredients & Quantity
- 1 portion Spiced Chicken Maryland
- Onion Relish / Jam
- Bagel
Berbere Spiced Fish Taco, Caperberry Aioli, Hot Cabbage
Ingredients & Quantity
Ingredients:
FOR THE CAPER BERBERE FISH
- 500g firm fish fillets (red snapper/barramundi/kingfish)
- 2 tbs Ishka Caper Berbere
- 2 tbsp garlic, minced
- 1/2 green lime, juiced
- 2 tbsp olive oil
FOR THE HOT CABBAGE
- 1⁄2 head of purple cabbage, thinly sliced
- 1 tbsp. butter/oil
- 2 tbsp Ishka Kerala Hot Sauce
FOR THE CAPERBERRY TARTARE
- 2 tbsp Ishka Caperberry Mustard
- 1 cup thick mayonnaise
Baked Sweet Potato
Ingredients & Quantity
- ½ kg, orange sweet potato, peeled
- 2 tbsp Ishka Caper Berbere
- 2 tbsp jalapenos, chopped
- 2-3 sprigs of thyme
- 2-3 cloves of garlic crushed
- 2 tbsp yogurt
- Salt to taste