Caperberry Mustard
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.
Focaccia Sandwich
Ingredients & Quantity
- Focaccia bread
- Ishka Farms Caperberry Mustard
- Garlic Cream Cheese
- Lettuce
- Grilled Chicken
- Tomato
- Ishka Farms Sea Salt
Egg Salad Sando with Capers
Ingredients & Quantity
- 2 slices toasted sourdough
- 4 boiled eggs
- 5 tbsp Kewpie Mayo (or mayo of choice)
- 2 tbsp Ishka Farms Capers
- –1/2 tsp yellow mustard (try the Ishka Farms Caperberry Mustard)
- Black Pepper – to taste
- Sea salt – to taste
- Quick pickled red onion (optional)
- Fresh dill fronds + nigella seeds to garnish
Brioche Egg Sandwich
Ingredients & Quantity
- Eggs 4 (Cook in boiling salted water for 7-8 minutes, plunge into ice water to stop further cooking, peel and chop)
- Mayo 150 Gms
- Chopped Chives 1 tbsp.
- 4 thick cut slices of brioche/ or preferred bread loaf
- Pickled Cucumbers – to garnish
Brie on Toast
Ingredients & Quantity
- 150g wheel of Brie, sliced
- 1 inch thick slice of your preferred toast
- Butter for toasting
- 1 tbsp Ishka Caperberry Mustard
- 50g Caramelized onion
- 1 tbsp Ishka Black Garlic Caper Spread
- 1/2 cup Arugla leaves to garnish
Caperberry Tartare
Ingredients & Quantity
- 1 cup mayonnaise
- 2 tbsp Ishka Caperberry Mustard
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
