We have a glut of courgettes at the moment so expect several recipes where they feature pretty strongly. This year we have grown both yellow and green ones. The recipe is one that I have adapted from the gorgeous Moro East cookery book by Sam and Sam Clark, who have a restaurant in London. I used this dish as an accompaniment to home made boerewors susage and minted new potatoes. The kids had some kebabs made from chicken and courgettes marinated in a little olive oil and Moroccan BBQ seasoning from the Spice Shop in London (orders@thespiceshop.co.uk) - simply grilled on the barbecue and served in warm pitta.
Recipe:
(Could serve 4ish)
4 or 5 courgettes of varying size - sliced as thinly as pound coins
extra virgin olive oil to cover the bottom of the pan
a small handful of blanched whole almonds
a few pine nuts
2 cloves of garlic - finely sliced
salt and pepper
a handful of chopped mint
a handful of freshly podded peas
1. Sprinkle the sliced courgettes with salt and set aside in a collander, on the draining board, for about 15 or 20 minutes.
2. On a moderate flame, fry the almonds until pinkish (3 or 4 minutes) then remove them from the pan with a slotted spoon.
3. Add the pine nuts to the pan and cook briefly, just until they begin to colour. Take them out and leave them with the almonds.
4. Pat the courgettes dry with kitchen towel before adding them to the hot pan. Cook for 10 minutes or so, stirring occasionally. Season with pepper.
5. Add the garlic and half of the mint. Cook for a further 5 minutes.
6. Return the nuts to the pan along with the peas. Cook for another 5 minutes.
7. Turn into a serving dish and sprinkle with the remaining mint.
This dish can be served hot or at room temperature. (I'll be eating what's left cold if Ruth doesn't get to it first!)
Recipe:
(Could serve 4ish)
4 or 5 courgettes of varying size - sliced as thinly as pound coins
extra virgin olive oil to cover the bottom of the pan
a small handful of blanched whole almonds
a few pine nuts
2 cloves of garlic - finely sliced
salt and pepper
a handful of chopped mint
a handful of freshly podded peas
1. Sprinkle the sliced courgettes with salt and set aside in a collander, on the draining board, for about 15 or 20 minutes.
2. On a moderate flame, fry the almonds until pinkish (3 or 4 minutes) then remove them from the pan with a slotted spoon.
3. Add the pine nuts to the pan and cook briefly, just until they begin to colour. Take them out and leave them with the almonds.
4. Pat the courgettes dry with kitchen towel before adding them to the hot pan. Cook for 10 minutes or so, stirring occasionally. Season with pepper.
5. Add the garlic and half of the mint. Cook for a further 5 minutes.
6. Return the nuts to the pan along with the peas. Cook for another 5 minutes.
7. Turn into a serving dish and sprinkle with the remaining mint.
This dish can be served hot or at room temperature. (I'll be eating what's left cold if Ruth doesn't get to it first!)
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