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Posts Tagged ‘Courgettes’

Courgette lasagne

It’s the season where vegetables seem to come in waves of excess. Here’s a nice weekday lasagne for any of you that are still harvesting courgettes.  Our friend Nicola also dropped by with some home-grown salad ingredients including these pretty nasturtiums.

Wine Suggestion: We think fresh, crisp whites work with courgettes really well and when combined with pasta and cheese naturally lean towards young Semillon, Chenin Blanc or Chablis. To mix it up a bit, however, we tried the Villa Sparina Gavi di Gavi from Piedmont in Italy, another good option.

Courgette Lasagne – serves 6

  • 8 plum tomatoes, halved
  • 2 garlic cloves, lightly bashed
  • 1 tbsp olive oil
  • 1 sprig of rosemary
  • ½ tbsp golden caster sugar
  • 2 leeks, sliced into rings
  • 20g unsalted butter
  • 100g baby spinach
  • 500g courgettes, grated
  • 10 lasagne sheets
  • 250g tub of ricotta
  • 125g mozzarella, torn
  • 50g Parmesan, grated

Heat the oven to 200C/180 fan/gas 6.

Put the halved tomatoes onto a baking tray with the garlic, oil, rosemary and season well. Bake for 25-30 minutes or until soft, then discard the rosemary and remove the skin from the garlic. Put the tomatoes and garlic in a blender and blitz a few times to make a chunky sauce.

Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for about 10 minutes or until soft. Add the spinach and grated courgettes, and continue to cook for another couple of minutes to wilt and soften. Set aside.

Layer the ingredients in a large ovenproof dish starting with a layer of tomato sauce, then some pasta, followed by ricotta and vegetables. Repeat until all the ingredients are used, finishing with a vegetable layer. Scatter over the mozzarella and Parmesan, then bake for 40 to 45 minutes or until golden brown and bubbling.

(Original recipe by John Torode in BBC Good Food Magazine, August 2016.)

 

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Haloumi, courgette, chickpea and tomato couscous

Really summery, colourful, and quick to throw together.

Wine Suggestion: the vibrancy of flavours demanded an equally vivacious wine; we chose the Kilikanoon Morts’ Block Riesling from the Clare Valley in Australia. It was dry and driven by a limey, textured presence that sang alongside this dish.

Warm Couscous Salad with Halloumi, Courgette, Chickpeas & Tomatoes – serves 4

  • 250g couscous
  • 250ml boiling vegetable stock
  • 400g tin of chickpeas, drained & rinsed
  • 1-2 tbsp olive oil
  • 300g courgettes, sliced
  • 300g cherry tomatoes on the vine, halved
  • 250g pack of halloumi cheese, sliced thickly, then halved lengthways
  • 125ml olive oil (nothing too big flavoured)
  • 3 tbsp lime juice
  • 2 large garlic cloves, finely chopped
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar

Tip the couscous into a bowl and pour over the vegetable stock. Cover with some cling film and leave for 5 minutes.

Mix the 125ml olive oil, the lime juice, garlic, mint & sugar together in a bowl to make a dressing.

Fluff the couscous with a fork, stir in the chickpeas, then pour over half of the dressing. Mix well together and pile onto a serving plate.

Heat 1 tbsp of oil in a large frying pan and fry the courgette slices for 2-3 minutes or until well browned. Remove with a slotted spoon and drain on some kitchen paper. Put the tomatoes into the pan, cut side down, for a couple of minutes until tinged brown on the cut side. Scatter the courgettes over the couscous, followed by the tomatoes.

Heat a little more oil, then add the halloumi strips and fry for a couple of minutes or until brown on all sides. Pile the halloumi on top of the salad and pour over the remaining dressing.

(Original recipe from BBC Good Food.)

 

 

 

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Griddled courgettes with parmesan & basil

We have used some fancy yellow courgettes for this dish but the usual green variety will be just as good. An excellent side dish for barbecues… of which we are having many at the moment. If you don’t want to light the barbecue you can also griddle the courgettes with good results.

Griddled courgettes with Parmesan & basil – serves 4 as a side dish

  • 5 medium courgettes
  • 2 tbsp salt flakes
  • 3 tbsp extra-virgin olive oil
  • ½ lemon
  • 25g pine nuts
  • 1 clove of garlic, finely chopped
  • 25g Parmesan, finely grated
  • a handful of basil leaves, roughly torn
  • a few mint leaves, roughly torn

Preheat the barbecue (or griddle pan). Cut the ends of the courgettes and cut a long thin slice off two opposite sides and discard. Cut each courgette into 4 long strips. Mix the courgettes with the salt and place in a colander to drain with some plates on top. Let them drip over the sink or a bowl or an hour or so.

Shake off any excess salt from the slices, then rub each side with a little olive oil, a squeeze of lemon juice and season with freshly ground black pepper.

Cook the courgettes on the barbecue/griddle for about 5 minutes per side or until softened and well charred. Transfer to a serving dish and squeeze over a little more lemon juice.

Meanwhile, toast the pine nuts in a dry frying pan for a couple of minutes or until golden.

Scatter the pine nuts, parmesan, basil & mint over the courgettes. Trickle over the rest of the olive oil and serve warm.

(Original recipe from by Valentine Warner in BBC Olive Magazine, July 2009.)

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Turkey & courgette burger

These delicious burgers have taken over our neighbourhood, everyone is making them, and they should because they are delicious!

Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.

Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)

  • 500g turkey mince
  • 1 large courgette, coarsely grated
  • 40g scallions, thinly sliced
  • 1 medium egg
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp coarse ground black pepper
  • ½ tsp cayenne
  • about 100ml sunflower oil for searing

Soured cream & sumac sauce:

  • 100g soured cream
  • 150g Greek yoghurt
  • 1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1 small garlic clove, crushed
  • 1½ tbsp olive oil
  • 1 tbsp sumac
  • ½ tsp salt
  • ¼ tsp black pepper

Make the soured cream sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.

Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7.

Mix all of the ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.

Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.

Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.

(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2012.)

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Courgette Carbonara

We are getting close to the last courgettes for the season and what a way to celebrate this humble vegetable … delicious!

Wine Suggestion: We drank an Aligote from Jean Fournier in Burgundy. Aligote is completely underrated and we don’t see it often, but this example shows why we should: fresh, rich and full of fruit but with a core of crisp acidity and earthiness that makes it sing alongside the eggy cream, add layers to the pancetta and parmesan and make the courgettes even more silky.

Courgette Carbonara – serves 6 generously

  • 6 medium green & yellow courgettes
  • 500g penne pasta
  • 4 large egg yolks
  • 100ml double cream
  • 2 big handfuls of freshly grated Parmesan cheese
  • olive oil
  • 12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardons
  • small bunch of fresh thyme, leaves picked and chopped

Bring a large pan of water to the boil.

Halve and quarter the courgettes lengthways. Discard any fluffy bits from the middle and slice at an angle into similar sized shapes to the penne. If you have small courgettes you can just slice them finely.

Cook the penne according to the pack instructions.

While the pasta is cooking, put the egg yolks into a bowl and add the cream and half the Parmesan. Mix with a fork. Season lightly and set aside.

Heat a very large frying pan, add a splash of olive oil and fry the pancetta/bacon until dark brown & crispy. Add the courgette slices and a very generous grind of black pepper. Add the thyme leaves, and stir to make sure the courgettes are well coated with the bacony oil, then fry until turning lightly golden and starting to soften.

Drain the pasta and reserve the cooking water. Immediately toss the pasta into the courgette pan, then take off the heat and add a ladleful of the reserved pasta water and your creamy sauce. Stir together quickly but don’t put back on the heat.

Add the rest of the Parmesan, and a bit more cooking water if needed, to give you a silky sauce. Taste for seasoning and serve immediately.

(Original recipe from Jamie at Home by Jamie Oliver, Penguin, 2007.)

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Courgette & Haloumi Kebabs

There’s still a few courgettes left in the shops and there is just enough warmth left in the air to brave one last barbecue. We had these as a main course with a couscous salad. If that’s a step too far you could treat this as a side and barbecue some bangers or burgers for Halloween.

Courgette & Halloumi Kebabs – serves 4

  • ½tsp chilli powder
  • small handful mint, chopped
  • 1 lemon, juiced and zested
  • 2 tbsp extra-virgin olive oil
  • 2 courgettes, cut into 1 cm rounds
  • 225g pack halloumi cheese, cut into large cubes

Mix the chilli, half the mint, lemon zest and juice, olive oil, courgettes and halloumi together in a bowl. Leave to marinate for 30 minutes.

Thread the marinated courgettes and halloumi cubes onto skewers (soak them first if you’re using wooden ones). Cook on a preheated barbecue for 7-8 minutes, turning and basting with any leftover marinade.

Sprinkle the rest of the mint over before serving.

(Original recipe from BBC Good Food)

Courgette & Haloumi Kebabs with couscous

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Stuffed Courgettes with currants

Another delicious Middle-Eastern dish from Honey & Co. This is really unusual and tastes delicious. It serves 4 as a main course but you could also serve smaller portions as a side with lamb.

Wine suggestion: perfect with a lighter, fruity red from Spain or Italy. Our choice was the Rocca delle Macie Chianti Vernaiolo which is a very youthful, easy-drinking Sangiovese with less extraction (tannins and colour) than a full-blown Chianti Classico or other Tuscan greats. By being lighter it was charming with the courgettes and the low tannins didn’t fight the spices. If you were having them as a side alongside lamb we would have stepped up to a richer Primitivo from Puglia, a Nero d’Avola from Sicily or maybe a good Lebanese red like Ch Musar or Massaya.

Medias – courgettes filled with lemon rice & currants – serves 4

  • 4 even-sized courgettes
  • 2 tbsp olive oil
  • 1 onion, peeled and finely diced
  • ½ cinnamon stick
  • salt
  • ½ tsp ground turmeric
  • ½ tsp allspice
  • pinch of cayenne pepper
  • 125g risotto rice
  • 40g dried currants
  • 2tbsp lemon juice
  • 375ml water
  • 4-5 cherry tomatoes
  • 15-20g parsley, picked and chopped
  • 1 tbsp dill

Halve the courgettes lengthways and remove the seeds with a teaspoon. Lay the scooped out halves in a  baking tray with sides that come up a bit higher than the courgettes.

Preheat the oven to 200°C/180°C fan/gas mark 6.

Heat the oil in a frying pan over a medium heat, then gently fry the onion, cinnamon stick and ½ tsp salt to soften the onion without colouring. Then mix in the turmeric, allspice and cayenne. Cook for 30 seconds before adding the risotto rice and stir to coat. Add another ½ tsp salt and the currants and pour over the lemon juice and water. Bring to the boil and allow to boil for 1 minute, then drain through a colander over a bowl to catch the liquid.

Cut the tomatoes into thin slices and stir into the rice along with the chopped parsley and dill (reserve a little parsley to garnish). Divide the rice mixture between the courgettes – don’t overfill as the rice will swell as it cooks. Pour the reserved liquid into the tray so the courgettes are half-submerged (top up with a bit of water if needed).

Put a sheet of greaseproof paper directly on top of the courgettes and cover the tin with tinfoil to entirely seal.

Cook in the centre of the oven for 30 minutes, then open and baste the courgettes with the liquid. Recover and return to the oven for another 30 minutes. Pierce the courgettes with a small knife to check they are very soft.

Baste again and sprinkle with the reserved parsley and another pinch of cayenne pepper.

Serve with a green salad and some fresh goats’ yogurt if you like.

(Original recipe from Honey & Co.: Food from the Middle East by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)

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