And our next food is…

Coming next…it’s tangy, it’s orange, it’s as smooth as silk…it’s mango. In the meantime, do let us know how you got on with your capers caper. We’ll also be adding the odd post about food and family life too.

Advertisements

FOOD ONE! Capers!

Capers

So, capers. Luca loves them, Dolly isn’t so sure. You won’t know whose side to take until you try them. Nothing ventured nothing gained could be our motto at FFF. If you don’t like them, you won’t have lost anything really. If you do think they’re at least okay, well, you’ll be able to look all sophisticated in front of the grown-ups. Whichever, you will gain your first FAB FUN FOOD CLUB points! (We’ll tell you more about this soon but the more foods you try, the more points you’ll get and this will work towards certificates your parents can print for you).

They seem a bit like peas but these little green things are quite different. In the supermarket, you’ll find them in jars, probably near the olives, which in turn are probably near the condiments (fancy pants word for sauces – ketchup, mustard, vinegar and the like).

What are they?

We’ve consulted our enormous foodie encyclopaedia (what old people like your parents used to use to find out about things before Google and the internet were invented) and they are actually ‘immature’ (not very old) flower buds from the caper bush which grows in Mediterranean countries (ones a lot of us like to go on holiday to such as Italy and Spain). The caper buds are picked and then either put into brine (salty water), vinegar or packed with sea salt (that salt that has bigger chunks than the type you’d put on chips).

What are they used for?

Capers are unusual little things taste-wise. They are sort of tangy and work really well to make a creamy sauce more interesting. Probably the most common food they get put with is smoked salmon.

OK ready to try them? Here are your ideas and recipes:

The swanky one: Smoked Salmon and capers.

This is really easy but a bit expensive. If your parents don’t want to buy proper smoked salmon, ‘trimmings’ are cheaper. You could make a sandwich with the smoked salmon, some lovely creamy Philadelphia cheese and a few capers for good luck!

The fishy one: fish in caper butter sauce.

This is a doddle – quick, easy and with only a few ingredients.

What you need:

– one piece of white fish such as cod or tilapia per person (filleted) – the quantities below assume four servings.

–  two tablespoons of butter (ideally slightly salted but if it’s unsalted that’s fine)

– olive oil (about a tablespoon’s worth)

– two tablespoons of capers

– salt and freshly-milled pepper.

What to do:

1. Rub the fish with a quick sprinkling of salt and black pepper. Pour a lug (about a tablespoon’s worth) of olive oil into a baking tray with steep sides or an oven dish. Drag each fish fillet through the olive oil so it gets a light coating.

2. Chop the butter into chunks or smear it fairly evenly onto each fish fillet.

3. Sprinkle the capers fairly evenly onto the fish.

4. Bake in the oven for around 15 to 20 minutes at 180 degrees c.

5. Check the fish is white and opaque rather than clear and you’re good to go.

6. Serve this with some baby new potatoes or rice and veg, drizzling the lovely buttery sauce at the bottom of the tray or dish over the fish and the potatoes/ rice.

What’s great about this recipe is that even if you do find that someone in the family is not keen on the capers, it’s really easy to pick them out. It’s the trying that counts at FFF!

The ‘we all love pasta’ one:

We’re cheating here and going to link to this one for those of you who don’t mind proper chunks of tomato in your sauces:

http://www.bbcgoodfood.com/recipes/5069/cherry-tomato-and-caper-spaghetti

This is one for those of you who prefer your tomatoes squashed and sauced:

http://www.nottapasta.com/index.php?page=recipe&id=90 (note we have no links to this company or any other we just like this recipe).

AND FINALLY

Here is a link to some more recipes if you catch the caper bug!

http://www.bbc.co.uk/food/capers

Are you ready for your caper with capers?

They’re small. They’re green. No, they’re not bogeys. They look like peas. But they’re not peas. We’ll be here tomorrow with our first food to try…just in time for the weekend. In the meantime, ask your mum or dad to buy a jar if they’re popping to the shops. They’re not expensive and you can have them at the ready. If they aren’t sure where they are in the supermarket, they’re normally near the olives.

Welcome to our fab, fun food blog!

Fab Fun Food Blog

About us

One of us is Luca who is seven. The other is his mum who is, ahem, five times older than seven, plus a few years. We started this food blog to help other children be more adventurous with food and sample new things, so they don’t miss out. After all, if you’d never tried ice cream, you wouldn’t know how much you like it would you!?

About the blog

Every week (maybe every two weeks if we’ve been especially busy with our Lego and stuff), we’re going to select one interesting food and give you a few recipes to try with it as an ingredient. We’ll also find out where that food comes from – how it’s made or where it grows.

You don’t have to make all the recipes – the idea is you can choose one each time – the one that appeals most (and obviously your parents are probably making this meal so might have to decide). For a start, week one is capers. Do you know where capers come from? No, Luca didn’t either but we’re going to find out. He does like eating them though and asks for them on his pizzas in Pizza Express and gets some strange looks from the waiters sometimes.

So, each week, for each ingredient, we’ll post some information about what it is and then some recipes for your mum or dad to make with you or for you.

From the Fab Fun Food Blog team (we’ll be back soon but for now it’s time to do Luca’s homework…)

KIDS’ BLOG CLUB Blogging our way through life!