Contact Us
About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

08 Sep caprese with capers + carrot salad

Posted at 13:03h in lunch, recipes, supper by

Feeling a little weak after the Electric Picnic? Here’s a recipe for a recovery salad to restore after a weekend spent in a mud-splattered tent. Our generous use of cheese throughout this salad acts as a gateway ingredient, making it easy for you to return to healthier suppers after indulging in festival food.

Caprese & Capers for 2 

_MG_9211

We fried up some capers in butter (we can’t get enough of Improper Butter’s garlic, chili and basil butter – check these Irish butter enthusiasts out at http://www.improperbutter.com/) to add as an extra flourish to this classic salad.

Ingredients

1 tablespoon of butter

1 tablespoon of capers

3 medium tomatoes

About 100g of good quality mozzarella

Fresh basil

Salt

Pepper

Rapeseed oil (we love Derrycamma’s Irish rapeseed oil best)

Method

Melt the butter in a small frying pan over a medium heat.

Add the capers and fry in the bubbling butter for 3 to 5 minutes, stirring occasionally. Take off the heat and set aside.

Finely slice the tomatoes and arrange on a serving plate.

Tear the mozzarella and scatter around the tomatoes.

Pick the basil leaves and scatter onto your mozzarella and tomatoes.

Sprinkle with salt and pepper.

Drizzle generously with rapeseed oil.

Finish by scattering the capers and melted butter on top of the caprese salad. Serve with good, crusty bread.

This recipe first appeared in Insider Magazine in The Irish Independent on September 4th 

 

No Comments

Leave a Reply