Caper Pepper Sprinkle
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.
Whipped Ricotta with Capers
Ingredients & Quantity
- Bloom Ishka farm’s Capers, Green Peppercorn and Caper leaves in Olive oil; drain and set aside.
- In the same oil blister cherry tomato.
- Whip Ricotta and keep chilled (you can swap the Ricotta out with hung curd).
Corn and Caper Salad
Ingredients & Quantity
- Mayo
- Caper brine
- Caper Pepper Sprinkle
- Chopped Bell Peppers
- Caper Leaves
- Green Peppercorns
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
Roasted Vegetables
Ingredients & Quantity
- Selection of vegetables of your choice – Carrots / Brussel Sprouts / Potatoes
- Ishka farms Black Garlic Caper Spread
For the marinade
- 1tsp honey
- Juice of 1 lemon
- 1 tbsp olive oil
- 1heaped tsp Ishka Caper Pepper Sprinkle
- ½ tsp Chilli flakes
- Sea Salt – to taste
Fried Cashew
Ingredients & Quantity
- Ghee
- Cashew Nutes
- Curry Leaves
- Ishka Caper Pepper Sprinkle
TURKISH EGGS
Ingredients & Quantity
- Ishka farms Kerala Hot Sauce
- Ishka Farms Smoked caper sofrito
- Ishka Farms Caper Pepper Sprinkle
- Eggs
- Hung curd
- Vinegar
- For garnish – Cherry tomato / corriander leaf / parsley / herbs of your choice
Crispy Potatoes
Ingredients & Quantity
- 200g baby potatoes
- 2 garlic cloves
- 2 sprigs of thyme
- 1/2 cup ghee
- 1 Tbsp Ishka Sea Salt
- 100g Ishka Smoked Caper Sofrito (warmed in a pot)
- Caper Pepper Sprinkle
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
Shakshuka
Ingredients & Quantity
- 1 jar Ishka Smoked Caper Sofrito
- 4 free range eggs
- 1 tsp ishka Caper Pepper sprinkle
- 1 tbsp flat leaf parsley, chopped
- 1 tbsp chives, chopped
- 1 tbsp Ricotta
- Arugula, to garnish
Tempura Prawns
Ingredients & Quantity
20 pcs fresh prawns, cleaned and deveined
- 1 cup tempura flour pre-mix (store-bought)
- 2 cups soda
- 2 tsp Caper Pepper Sprinkle
- 1 tsp Ishka Kerala Hot Sauce (optional)
FOR THE BLACK GARLIC AIOLI
- 1 cup mayonnaise
- 2 tbsp Ishka Black Garlic Caper Spread
Fries
Ingredients & Quantity
300g frozen Fries (your preferred brand of – Potato wedges/Sweet Potatoe/Yuca/Cassava )
- 2 tsp Ishka Caper Pepper Sprinkle
- 2 tbsp Ishka Smoked Caper Sofrito
- 1 tsp Truffle Oil (optional)
Fried Lotus Stems
Ingredients & Quantity
- 500g fresh Lotus Stems, scrubbed and washed thoroughly
- 2 tsp Ishka Caper Pepper Sprinkle
FOR THE BLACK GARLIC AIOLI
- 2 tbsp Black Garlic Caper Spread
- 4 tbsp Mayonnaise
Grilled Haloumi, Hot Caper Labneh, Smoked Tomato Sofrito
Ingredients & Quantity
- ½ jar Ishka Smoked Tomato Sofrito
- 1 block of Haloumi, sliced into ½ in thick slices
- 100g Arugula leaves to garnish
FOR THE LABNEH
- 1 cup hung curd
- 2 tbsp Ishka Kerala Hot Sauce
- 1 tsp Ishka Caper Pepper Sprinkle
Orzo With Ishka Smoked Caper Sofrito & Baby Burratina
Ingredients & Quantity
Ingredients:
- 1 jar Ishka Smoked Caper Sofrito
- 100g raw orzo pasta – your preferred brand
- 110g baby burrattina, room temperature
- 2 tbsp toasted Pine nuts/nut of your choice
- Ishka Caper Pepper Sprinkle
- Basil – to garnish
- Olive oil – to garnish
Tempura Broccoli
Ingredients & Quantity
200 gms Brocolli florets
- 1 cup tempura flour pre-mix (store-bought)
- 2 cups soda
- 2 tsp Caper Pepper Sprinkle
- 1 tsp Ishka Kerala Hot Sauce (optional)
FOR THE BLACK GARLIC AIOLI
- 1 cup mayonnaise
- 2 tbsp Ishka Balck Garlic Caper Spread
