I picked this magazine up as an impulse buy while in the checkout line at the grocery store. It was a really interesting little magazine, with articles on food and on food-related travel. I've never been to New Zealand. I know almost nothing about the place, other than the fact that it's really far from Boston and that they like to film fantasy movies there. This article gave me an interest in going there, though. While I'm unlikely to actually ever get there - I can't imagine being on a plane that long - I can close my eyes and pretend.
The original recipe recommended that the caper version of this recipe be served with fish and the original, currant version be served with chicken. I served this with a chicken curry dish. I'd originally planned to use currants out of respect for the chef, but as it turns out I was mistaken about my inventory. I had no currants. I had capers, and my husband really loves capers, so that's what I used. Other than that, there weren't a lot of other changes that I even could make to such a simple recipe.
Fennel, Parsley and Caper Salad (serves 4; approx. $0.64)
3 tablespoons capers, drained
1 tablespoon plus 1 teaspoon olive oil
2 small fennel bulbs, trimmed
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
Kosher salt and black pepper to taste
- Slotted spoon
- Heat the oil in the skillet over medium heat.
- Add the capers and fry until they "pop." You'll know it when you see it.
- Use the slotted spoon to evacuate the capers to some paper towels to drain. Reserve the olive oil!
- Thinly slice the fennel and add it to a serving bowl. By "thin," I mean that a mandoline or v-slicer would not be inappropriate. You don't need one, but it would be useful.
- Add the chopped parsley.
- Add the reserved olive oil and the lemon juice. Mix well.
- Top with the salt, pepper and capers. Serve.