We have just moved into yet another new house but this time it is ‘our’ new house as opposed to another rental. The result has been lots of painters, plumbers, builders etc. and very little cooking. We’ve now got the most important room in the house (the kitchen!) sorted and are very glad to be eating proper food again.
This was the last thing we cooked in our flat before packing up the saucepans. We had a generous donation of an enormous courgette (not quite a marrow but a marrow would work just as well in the recipe) from a friend of Julie’s Mum. Very tasty and there and should still be a few enormous courgettes kicking about in allotments and veg patches for you to get your hands on.
Wine Suggestion: Look out for some of the better cru Beaujolais at a good wine shop. They’re completely underrated and overlooked (due to the scourge of “Beaujolais Nouveau”) and quite delicious. We drank a Regnie from Domaine Rochette which has that delightful balance of light and easy fruit as well as a seriousness, structure and verve. Yum.
Baked Courgette & Minced Pork – to serve 2
- 750g large courgettes
- 2 cloves garlic, crushed
- a handful of mint leaves
- olive oil
- juice of half a lemon
FOR THE PORK:
- a small handful of dill, roughly chopped
- a small bunch of parsley, roughly chopped
- 2 cloves of garlic, chopped
- 2 small, hot, red chillies, finely chopped
- 450g minced pork
- grated zest and juice of a lime
Preheat the oven to 180°C/Gas 4.
Halve the courgettes and scoop out the seedy bits. Cut into thick chunks and toss in a roasting tin with the crushed garlic, mint, plenty of olive oil and the lemon juice. Bake for about 45 minutes or until tender.
Heat a couple of tablespoons of olive oil in a shallow pan until smoking hot, then add the meat. Leave to sear on one side without stirring, turning or breaking up. When the bottom has crisped up, turn over and brown the other side. Add the dill, parsley, garlic and chilli and let the mixture cook over a high heat until everything is hot and golden. Season generously with salt and pepper, then stir in the lime juice and zest.
Serve with the baked courgette.
(Original recipe from Nigel Slater’s Tender: Volume 1, Fourth Estate, 2009.)