Recipe supplied by Taste.com.au.  For full recipe visit: http://www.taste.com.au/recipes/27880/beef+with+balsamic+vinegar+olives+capers+anchovies

Ingredients

• 500g beef rump steak, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 tablespoons balsamic vinegar
• 4 anchovy fillets, drained, finely chopped
• 1 tablespoon capers, rinsed, drained, coarsely chopped
• 85g (1/2 cup) pimento-stuffed green olives, drained, thickly sliced
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh continental parsley
• Cooked polenta, to serve

Method

1) Combine beef and garlic in a bowl. Heat 1 teaspoon of oil in a frying pan over high heat. Cook one-third of beef mixture for 2-3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with 2 teaspoons of the remaining oil and the remaining beef mixture.

2) Heat remaining oil in pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until soft. Add the vinegar, anchovy, caper and beef mixture. Cook, stirring, for 1-2 minutes or until heated through. Stir in the olive. Top with basil and parsley. Serve with polenta.

Recipe supplied by Taste.com.au.  For full recipe visit: http://www.taste.com.au/recipes/18682/chicken+scallopine+with+verjuice+capers+and+asparagus

Ingredients

• 4 (about 800g) chicken breast fillets
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/3 cup (80ml) verjuice
• 1 cup (250ml) chicken stock
• 1 1/2 tablespoons small capers, drained
• 60g soft butter, chopped
• 2 tablespoons chopped chives
• 12 (about 650g) chat (baby coliban) potatoes
• 1 1/2 bunches asparagus, trimmed

Method

1) Use a sharp knife to slice each chicken breast in half horizontally. Place a chicken fillet between 2 pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1cm thick. Repeat with remaining fillets.

2) Season chicken with salt and pepper. Heat the oil in a large heavy-based frying pan over high heat. Add half the chicken and cook for 1 1/2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken.

3) Add the garlic to pan and cook, stirring, for 30 seconds or until aromatic. Add the verjuice and cook, stirring, for 2 minutes or until reduced by half. Add the stock and capers and cook, stirring occasionally, for 3-4 minutes or until reduced by half and thickened slightly. Remove pan from heat and stir in butter and chives.

4) Meanwhile, cook potatoes in a medium saucepan of boiling water for 7 minutes or until potatoes are almost tender. Add the asparagus and cook for 1-2 minutes or until asparagus is tender. Drain well. Add chicken, potatoes and asparagus to sauce, toss to coat. Divide between serving plates and drizzle with extra sauce.

Full recipe information can be found at http://www.taste.com.au/recipes/19117/baked+fish+with+tomatoes+olives+and+capers

Ingredients

• 4 x 175g ling fillets (or other firm skinless white fish such as blue-eye or snapper), skin removed
• 250g cherry tomatoes, halved
• 100g pitted kalamata olives
• 2 tablespoons capers, rinsed, drained
• 4 thyme sprigs
• 2 tablespoons extra virgin olive oil
• 1-2 tablespoons balsamic vinegar
• 2 cups mixed salad leaves, to serve

Method

1) Preheat the oven to 200°C. Place the fish in a roasting pan, scatter with the tomatoes, olives, capers and thyme sprigs, then drizzle with the olive oil. Season with sea salt and pepper, then bake for 15 minutes. Remove pan from oven, cover with foil and leave to rest for 5 minutes.

2) Divide the fish, tomatoes and olives among 4 warmed plates. Stir the vinegar into the pan juices and spoon over the fish. Serve with salad leaves.