Serves 2-3 with rice, ginger 35ggarlic 4 cloveslemongrass 2 fat stalksbirds eye chillies 2ground turmeric 1 tspsea salt flakes tspgroundnut oil 6 tbspcourgettes 500gpak choi 2 plump headsspring onions 3coconut cream 200ml. And beautiful they are, too. They are dependable cheap, reliable and easy to cook. Assorted tomatoes, toasted ciabatta, with a basil dressing. Line a grill pan or baking sheet with foil and place the slices in a single layer, their edges not touching. (If you are using a food mixer, use the mixer bowl.) This week I cut several whoppers into rounds and baked them with pak choi, then returned them to the oven with lemongrass, chilli and coconut cream. Care has been taken to choose the smallest courgettes, the ripest melon. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. Thinly sliced I can't bring myself to say carpaccio they have a light crispness that has a cool, nutty note which is not dissimilar to very young hazelnuts. As it starts to thicken, the cream will feel heavy on the whisk and you should stop as soon as it is thick enough to sit in soft, gentle waves. Put the confit into a small pan and bring almost to the boil. courgette confit (above) 6 heaped tbspbaguette 1, smallgoats milk cheese 8 slices. Slice the mushrooms into pieces of a similar thickness. Return the courgettes to the pan and stir together until they are hot and coated in spices. 750g / 1lb) 6 spring onions (finely chopped) 250 grams feta cheese 1 small bunch fresh parsley (chopped) 1 small bunch fresh mint (chopped (plus extra to sprinkle over at the end)) 1 tablespoon dried mint 1 teaspoon paprika 140 grams plain flour Maldon sea salt flakes pepper 3 large eggs (beaten) olive oil (for frying) Peel 1 large clove of garlic, slice thinly, then add to the pan and leave the courgettes to cook, partially covered by a lid, for 10 minutes or so, until they have softened. The rice you need for this is plain, unsweetened puffed rice, available from health food shops. Slow cooked tomatoes with oil and garlic to last several days. A good Christmas dish too.. Savoury tarts of onion and apple, for a lunch or to finish a meal. I turn them with a palette knife as they start to colour, just catching them before they fall apart. I have squeezed lemons and picked basil from a pot on the window ledge for a dressing for the courgettes, and tossed them with chopped salty green olives and a thin bunch of garlic chives. Season with salt, black pepper and the mustard. In a large pan (I use a 28cm saut pan) heat 4 tbsp of olive oil, then add the courgettes. Butterflies pale blue, the occasional rust and black monarch find their way in and join me at the stove. Drop into the bowl with the dressing in. Scatter over the remaining cheese and eat immediately. Nigel Slater's roast courgette recipe Courgettes are cheap and plentiful right now. The simplest of ingredients for a summer lunch. A dish of baked peppers, tomatoes and shallots with eggs. The perfect courgette is no fatter than your middle finger, with a wide-open yellow flower still clinging to its stem. Add the paste and toss to lightly cover the courgettes then place them in the foil-lined roasting tin. Hummus, smooth and garlic-scented, smoked cods roe whipped to the texture of ice-cream or, as I made this week, a strained yogurt flecked with lemon thyme, garlic and sesame. Finely grate the lemon zest and add to the olives, then halve the lemon and squeeze the juice from one half into the bowl. Add the sliced courgettes, the whole thyme and rosemary sprigs, the garlic and bring to the boil. Four special ways to make the most of the friendly little squash. Baked peppers, basil and mustard sauce, Cannelini beans. Lamb steaks with Saut Potatoes, Caper and Sour Cream Dressing, Grilled Pork Belly, Romesco Sauce with Grilled Spring Onions. Courgette fritters with burrata and cherry tomatoes. Roast pumpkin, or butternut, with a miso dressing and couscous, Crisp butternut rosti with sweet-soiur pickled red cabbage, Sauted small patty-pan squash, vermouth, cob nuts and sage. Make the dressing: using a food processor or by hand, finely chop the olives and put them in a mixing bowl. Add the lemon juice and remaining 2 Tbsp of olive oil and 1/8 tsp of salt to the bowl of oregano and pine nuts. Courgettes, cooked slowly with garlic and rosemary and olive oil. And not only in the garden I swear the little green devils are multiplying in the fridge, too. o, what to do with all the courgettes? You could add a shake of paprika, too. The menu is, as ever, guided by the season. Use a small whisk if you wish then set aside. Spoon the mushrooms over the courgettes, scatter with the seeds and toasted crumbs and serve. by Nigel Slater Main course Fattoush with crisp olive flatbread by Nigel Slater Light meals & snacks Salmon and watercress tart by Nigel Slater Main course Fast rhubarb tart with mascarpone. Refreshing contrast: mushrooms, courgettes and toasted crumbs. Or we could halve the thinnest lengthways and grill them before putting them on the table with a bowl of mustard and tarragon mayonnaise. Tonight, a pan of green and yellow courgettes and mushrooms, cooked with olives, basil and fat cloves of summer garlic. Drain the chickpeas, then tip them into the bowl of a food processor. f you grow your own courgettes, you have the opportunity to pick them small barely thicker than your index finger and eat them raw. yogurt 500gcourgette 1, largegarlic 2 cloveslemon thyme leaves 2 tspolive oil 4 tbspgolden sesame seeds 1 tspblack sesame seeds 1 tspparsley, chives, tarragon 3 tbsp, mixed and chopped. 1 handful of mint, chopped olive oil salt pepper SAVE RECIPE PRINT RECIPE SHOPPING LIST Method 1 Grate the courgettes and place them in a large bowl. Vegan food and drink. s anyone else besieged by courgettes? Plum tomatoes, baked with a mildly spiced filling. Give courgettes a go: remember, the smaller they are, the more flavour - if you don't pick them early enough they grow into marrows. Grated potato cake with melted Fontina and herbs. Serves 6, orange 1, smalllemon 1, smalloloroso sherry 75mlcaster sugar 75gdouble cream 300mlTo serve:cantaloupe melon 1, ripe. Vegetarian Easy Afternoon tea recipes Lemon and courgette cake with white chocolate cream cheese frosting Drain a 400g can of chickpeas and stir into the almonds and spices, then introduce 30g of sunflower seeds and 30g of puffed (unsweetened) rice. Finely chop the chives. Courgettes baked with olive oil, basil and Feta cheese. Warm the oil in a pan then add the shallots and cook for 6 or 7 minutes over a moderate heat, with an occasional stir. Cut 300g of courgettes in half lengthways, then into small cubes, each about 2cm square.. Drain the pasta, leaving a tbsp or two of water in the pot. It is essential to whip slowly, watching closely the consistency of the mixture. A favourite this year has been a salad of wafer-thin, lightly fried courgettes tossed with goat's cheese and fruity olive oil, scooped up with toast. Definitely worth checking out - great chef! For the filling: a large onion; a thick slice of butter (about 40g) rosemary sprigs; 4 small potatoes (about 350g) . This is an exceptionally good accompaniment for cold roast meats. As you beat the cream and sherry mixture, be sure not to over-whip. Salted with generosity, they are moreish enough, but serve them with an imaginative dressing and you have a real feast. Split the baguette in half and then into short pieces. Asparagus, prawns, ginger, fish sauce and lime in a summer soup. Crab and Carrot cakes with dill and fresh white Crab. There are dark, slightly malevolent ones growing in terracotta pots in the basement; cucumber-green and speckled versions on the market stalls; others striped and the length of my little finger in the vegetable patch. Picked or bought really fresh, they are lip-gloss shiny, firm to the touch, perhaps with the faintest of minute hairs, and they will snap with a crack (you should never buy a bendy courgette). After 12 months I couldnt look at another for years, and even now there is something of a relentlessness about them. Baked Peppers with basil, almond and lemon pesto. Slice the cheese and place on top of the toasts. Baked courgettes, Wirth basil, olive oil and Feta. Baked Peppers, gorgonzola, lentil and red onions. A quiet and elegant late summer dish. In the empty pan, warm 2 tbsp of olive, groundnut or vegetable oil then, keeping the heat low, add the ground spices, 1 tsp of garam masala and 1 tsp of curry powder (mild, I suggest, rather than hot), then 50g of whole, skinned almonds. Use cashews in place of the almonds if you wish, or cucumber peeled and cubed in place of the courgettes. If stuffing courgettes, pre-cook them for a few minutes in salted water before baking with their filling. Courgette recipes Courgette galette with manouri cheese and chilli-honey dressing Josh Katz's courgette galette with Greek manouri cheese is perfect for a summer lunch or as part of a spread. Scatter in the fennel seeds, peppercorns and a teaspoon of salt. Remove from the pan. Chicken burgers with tarragon and mint, lemon mayonnaise. Add the floured courgettes and let them fry until pale gold a matter of 3 or 4 minutes then turn and cook the other side. Remove the lid, season with salt and pepper and return the courgettes to the pan. Stir 2 tsp of zaatar into 4 tbsp of plain flour and spread on a medium-sized plate or dish. Peel and add the garlic, then process to a smooth, soft paste with . Chard, cooked with olive oil and served with crumbs, herbs and orange zest. Peel and crush 1 small clove of garlic to a paste, then add it to the bowl with 50ml water, 250ml of thick yoghurt and the juice of 1 lemon, stirring. Toast lightly, just until the cut edges turn pale gold, under a hot grill, then spoon on the confit. Once they are edging towards tenderness, turn the heat up a notch for that last few minutes to get them to a light, golden brown. Wipe 300g of courgettes and slice them into thin coins, roughly half a centimetre in thickness. While the courgettes are baking, make the salsa. Ingredients. Search Recipes; Recipes by Kit; Spherification; Gelification; Foams; Emulsification; Fun; Flavor Pairing; Transformation; Eggs; Molecular Mixology; Sous Vide; Surprises; . I make do with what I can find. Pour 2 tbsp of olive oil into the pan and add the cubed courgettes. KoboNigel Slater "A Cook's Book(The Essential Nigel Slater [A Cookbook])" The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food. Deep fried courgette flowers with ricotta and grated courgette. Trim the spring onions, discarding the roots and the tough, dark green tip of the shoots and roughly chop them. Carefully fill each courgette (or the flowers, if you can get them) with fresh mint, peas, ricotta and lemon zest, then bake with rice, tomatoes, olives and chilli. It should stay in soft, thick folds like that of crumpled duvet, taking only the gentlest of shakes to fall from the whisk. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. he kitchen doors are open wide, held in place by terracotta pots of rosemary. They are quite watery vegetables so. Photograph: Jonathan Lovekin for the Observer. Courgettes recipes From quiches and pastas to tarts and burgers, we've got courgette recipes that'll really impress. Courgettes will keep in the fridge for weeks, but taste best when used as quickly as possible after picking or buying. They are quite watery vegetables so need to be cooked with care. Crisp slices of courgette deserve a soft and savoury dip to accompany them. Sift the flour into a large basin then add the oil and water, beating slowly to a thick paste. Scatter the olive and lemon dressing over the mushrooms and courgettes and transfer to a warm serving plate. Courgettes can be poached, blanched, hollowed out and stuffed, baked, fried, steamed or stewed, and taste great combined with goats' cheese or garden herbs. You can also mix and match them with most summer produce such as aubergines, peppers, tomatoes in pasta, rice, polenta or grain dishes. A salad for autumn. Grate the parmesan. Cut each half into thin slices as above, but cook them for a little longer, about 6 or 7 minutes until tender. There will be ice-cream to follow, each scoop served with a slice cut from a ripe cantaloupe. Baked peppers with tomatoes, olives and feta cheese. Bake for 25 minutes. Toss the pak choi and onions together then, when the courgettes have been cooking for 25 minutes, add the vegetables and coconut cream and toss gently together. A toasted hazelnut version of the Egyptian aromatic seasoning. Squeeze in the juice of half a lemon and, perhaps, a little salt. In fact, recipes for courgettes come in as many shapes and sizes as the squash itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow. This time, we made them into a confit, a slow-cooked and chutney-textured preserve with lemon, black peppercorns and garlic. Pears, cheese, bitter salad leaves, sprouted seeds, yoghurt dressing. You could add a shake of paprika, too: courgettes with tahini. Roast Tomatoes with a mint and parsley flecked couscous. Pour in the 100ml of olive oil, season with black pepper but no salt, and leave to simmer for a further 10-15 minutes, until all is soft. Plain, unsweetened puffed rice is available from health food shops. To finish: warm the olive oil in a separate pan over a moderate heat, add the breadcrumbs and let them cook till pale gold, moving them round the pan regularly. They should, I think, retain a little crispness, but cook them to your own liking. Asparagus in Chickpea Batter with Avocado Raita. Let them cook for a minute or two, moving everything round the pan, until nuttily fragrant. Enough for 2. Fried courgettes, tahini yoghurt . In a shallow-sided pan, warm 1 tsp each of coriander and cumin seeds over a moderate heat for 3 or 4 minutes until they are fragrant and their colour has darkened a little. As they get larger, I like to saut my courgettes with the fat from pancetta or streaky bacon, then sprinkle them with white wine vinegar and whole parsley leaves. Stir the parsley, chives and tarragon into the juices together with the toasted seeds. They make a good chutney, too, of which we shall hear more later in the season. Please try again later. Peel and slice the garlic, then mix with the lemon thyme leaves and olive oil. Ciabatta toasts with roast summer tomato, herbs and red pepper. Quarter the cherry tomatoes and stir them in, letting them cook for 5 minutes until soft and squashy. Make toast with the slices of bread, then pile on the courgettes and their dressing. Cook for a minute or two till translucent then drain and put them on a shallow serving dish. Put the courgettes in a serving dish,. Tomatoes, basil and pasta. Tomatoes, Basil Dressing, Toasted bread , Little hot-cakes of Asparagus and ricotta cheese, A creamy broad bean dip for flatbreads and vegetables, A pie of filo pastry, broad beans, spinach and feta cheese, Crisp pickles of cucumber, sauerkraut and radishes, Baked peppers with soft tofu, olives and tomatoes, Crisp fried courgettes with a yoghurt and tahini sauce, Fried courgettes and mushrooms with parsley, green olives and basil, A free-form tomato and shallot tart, olive oil pastry, A white rice pilaf with salted ricotta, broad beans and preserved lemon, Green beans, fresh peas, tarragon and Lemon Cream, Toast, baked tomatoes, basil and haricot bean cream, Green aubergine curry, with coriander, mint, coconut milk, Crunchy pickled gooseberries with onions and mustard seeds, A chilli-hot crunchy cauliflower pickle for cheese, An aubergine, chickpea spread with pumpkin and sesame seeds, Lentils dressed with roasted peppers and their juices, A chilled melon and tomato soup for a hot summer day, Roast spiced potatoes with a dressing of yogurt and beetroot. Add a little salt then crumble in the goat's cheese in small pieces. Using a large balloon whisk or the whisk attachment of the electric mixer, slowly whip the mixture until it starts to thicken. That said, a little care is needed. Older Newer. Cardamom rice. A neat little stew of lamb, asparagus and chervil thickened with creme fraiche. Peel and roughly chop the ginger then put it in a food processor. The recipe. This is one of those dishes that needs to be eaten as soon as it is ready even if that means wolfing them almost straight from the pan. When raw, this thin-skinned squash has a cool, subtle character. Meanwhile, cut each head of pak choi into 4 down the length and finely chop the spring onions. The simplest stir fry for summer. Return the courgettes to the pan and toss the ingredients together and serve. Use it with discretion if you are not to overpower the light character of the squash. Those courgettes are cooked over a moderate heat, so they become fully translucent, their cut sides lightly golden. A soupy rice dish with grated courgettes, brown rice and broad beans. The shops have them in fine, glossy fettle and, as if we had woken in Venice, a few are sold still sporting their all-singing, all-dancing golden flowers, like exotic birds. Peas, Burrata and a basil and olive oil dressing. Commercial growers must be in the same position, as a sound, shiny zucchini has suddenly become almost as easy to find as a packet of frozen peas. Given a few small ones, I would dip them in a light tempura batter, then drop them into deep, bubbling oil and eat them with shavings of sushi ginger and ponzu sauce. Add the tomatoes and some seasoning . Bring a deep pan of water to the boil, salt generously, then rain in the trofie. Stir until the sugar has dissolved then set aside for a good 2 hours. Pour 3 tbsp of the oil into a large, shallow pan I use a 28cm frying pan and place over a low to moderate heat. This simple courgette gratin makes a great side dish as its creamy and flavoursome without being too rich. They can also be sliced and added to salads, soups or risotto. We could cut others into rounds and cook them in a shallow pan with olive oil and, at the last minute, a shower of torn basil leaves. 400g broad beans in the pod; 200g baby leeks; 200g spring onions; Olive oil; 200g small courgettes; 1 400g tin flageolet beans; 200g peas (fresh or frozen), podded weight When they are nicely toasted add the pumpkin seeds, chopped parsley and lemon zest and set aside. Nigel Slater talks about simple supper ideas for courgettes, including battered courgette flowers. Serves 6. Nigel Slater - Recipes - Summer - Midweek Dinners Recipes Summer Midweek Dinners Courgettes with Tahini Sauce Crisp fried courgettes with a tahini and yoghurt sauce Aubergines, Peppers Crumbed, fried aubergines with red peppers and basil Green Pea and Kimchi Soup recipe coming soon Bulgur, Carrots, Peas Chicago laborer used sick time to cover for time spent in MCC after drug arrest, inspector general says - Chicago Sun-Times . Linguine, tomatoes, cornichons and a (very) spicy sauce, Orecchiette pasta with Fresh Peas and crisp Pancetta. Courgettes with Brown Rice A soupy rice dish with grated courgettes, brown rice and broad beans. There are dark, slightly malevolent ones growing in terracotta pots in the basement; cucumber-green and speckled versions on the market stalls; others striped and the length of my little finger in the vegetable patch. Nigel Slater's recipes for courgettes and mushrooms, and for oloroso ice-cream Gentle flavours and a sweet treat for a high summer lunch 'Even the largest courgettes are good cooked with. The classic tomato bread of Spain, with olive oil and garlic. Gentle flavours and a sweet treat for a high summer lunch, Original reporting and incisive analysis, direct from the Guardian every morning, Even the largest courgettes are good cooked with olive oil and garlic: courgettes and mushrooms. New potatoes, with smoked trout, rocket and butter. Grilled courgettes with ricotta, basil and toasted pine kernels. A thoroughly good thing to have around. Test the oil to make sure it is hot enough it should send a cube of bread golden in a few seconds then dip the courgettes into the batter and lower them a few at a time into the hot oil. Chill the melon thoroughly. Peel and finely slice the garlic, add to the shallots and continue cooking for 4 or 5 minutes till all is soft, pale gold and fragrant. Even the largest of late-summer courgettes can make good eating when floured, seasoned and fried until crisp. Rinse the. I usually prefer to grill or saut courgettes. Method. Add a little salt then crumble in the goat's cheese in small pieces. When it starts to sizzle add the eggs. Brush the courgette with the herb oil then bake for 20-25 minutes, turning once. A light, mid summer dinner. Chop them finely, then put them with the tablespoon of olive oil in a shallow pan over a moderate heat. Pat the anchovy fillets with kitchen paper to remove the excess (excessively fishy) oil. Stir very gently. I seem to turn my back for five minutes and another one appears as if by magic. If you prefer, use a little dried thyme in the flour instead of the zaatar. Raise a toast: courgette confit with goats milk cheese. Chop 2 tbsp of parsley leaves and add to the dressing. Peel the garlic and add to the ginger. Allow the dressing to crisp lightly on the courgettes: baked courgettes with lemongrass and coconut cream. Line a roasting tin with kitchen foil. Courgettes make a decent meal of any storecupboard ingredient. Heat 1tsp oil in a medium pan over low heat, add garlic and thyme and cook for 2 3min, until starting to sizzle. While the mushrooms cook, bring a pan of water to the boil, salt it lightly. Beat the eggs in a shallow dish and tip the breadcrumbs onto a different plate. Tomatoes, baked with spices and creamed coconut. At this point in the summer I bring in every ingredient that is cool or bright-tasting, from mint leaves and lemon to basil and cucumber. Cut them into 3cm lengths and then into halves. Once a courgette plant is happy, well watered and with its feet in rich soil, there is no stopping it. Put the lemon juice, olive oil and 150ml of water into a wide, shallow pan. Once they are pale gold, add the pak choi and coconut milk and bake till the courgettes are nicely toasted. Peel and crush 1 small clove of garlic to a paste, then add it to the bowl with 50ml water, 250ml of thick yoghurt and the juice of 1 lemon, stirring well. Hold them under the oil by pushing down with a spatula. Shake the pan from time to time so the seeds dont burn. Original reporting and incisive analysis, direct from the Guardian every morning. Peel and finely chop the shallots. Lip-gloss shiny, firm to the touch and with the faintest fuzz of blond hairs A courgette tastes of the sun and makes for a perfectly simple summer supper, Original reporting and incisive analysis, direct from the Guardian every morning, Courgette fritters with tomato and rosemary. 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