Tuesday, 17 July 2012

A Swedish Caper

I've been in Sweden for the past two weeks getting to grips with the many ways to preserve a raw fish. I should have winged my way back to Bodrum yesterday but plans changed and I'm still in the land of the Volvo. I was very organized this trip and, expecting a lack of internet access, lined up my blogs to be published while I was away. This one is off the cuff so excuse the editing. I've gone through several bottles of capers while preparing my Swedish fish dishes and it struck me as odd that we don't use capers in Turkish cooking. Especially strange because they grow in the hills behind my house. The caper is the bud of the very pretty flower below. Once the flowers have finished berries form, these are also becoming popular as a flavouring. Neither buds nor berries can be eaten raw. They have to be treated like olives and soaked in several changes of water before being packed in salt or bottled in brine. I'm keen to get home to try my hand at caper preservation. I'd also like to see some serious sunshine. It's rained every day so far. I now realise that when you see a beautiful golden skinned Swede, it's not a tan it's rust.









14 comments:

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    1. Every second car here. I think it was Saab that closed

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  2. Snap! I'm in Norway, house swapping my Bodrum house with a Norwegian family. I have noticed a lot of what I take is sunbed centres in the towns. So the tan may not be fake but it is from an artificial source. We have had 3 days sunshine in the last 13. Bergen is even known in Norway as the "rainy city"
    Seen lots of dried fish, they dry in in the air on racks here.....freeze dry it I think!

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    1. I've not dried any fish yet . Not much chance in this weather.

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  3. Hello to you there in Sweden. And thanks for the explanation of what a caper is. I've always wondered. I'll be interested in learning how your plan for preserving them will pan out. Peace.

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  4. A strange coincidence: I was just admiring this flower on a plant growing next to our hiking path on Burgazada this morning but didn't know what it was! We also love capers in all kinds of dishes. By the way, it's been sunny for about three weeks straight so come back for some vitamin D.

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    1. Glad I could provide you with some info for a change.

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  5. . . watch out for the vicious thorns - might be less painful (and less fun) to get them off the supermarket shelf.

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    1. Do they sell them in Turkey? haven't noticed.

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  6. Ah. I didn't know where capers came from either, so will be following your progress with interest

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    1. Come and join in with the picking. You'll need a pair of thick gardening gloves.

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  7. How they survive, drought resistant and goat resistant. They are commercially prepared but you rarely see them prepared by the locals.I also have been dying to reep the harvest. Lets have a kitchen event together and experiment.

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