The Courgette Special
4 ways with one of my faves
I’ve been chomping at the bit to write this newsletter because courgettes are one of my most used ingredients. Good quality European courgettes have been available for a while and have worked their way into lots of my spring cooking already, but I held fire on this issue because they’re considered such a bastion of summer cooking. It’s always a good idea to get the best quality courgettes you can find because the difference in flavour and wateriness from the standard can be huge. Here are some great ways to make the most of one of my favourites.
Fried courgette, butter bean & tomato relish
A seriously easy and delicious way to prepare courgettes - whole roasted, bashed flat, dredged in gram flour and pan fried.
Recipe
Makes 2 portions
2 medium courgettes
4 sprigs rosemary
2 cloves garlic, finely sliced
250g cherry tomatoes, halved
60g chickpea/gram flour or regular plain flour
Oil for frying (you could use olive oil or something neutral like veg oil/ rapeseed)
250g cooked, drained butter beans
1 tbsp red or white wine vinegar
Handful basil leaves
Salt & pepper
Olive oil
Preheat oven to 175c / 350F fan
Stab the courgettes all over with a fork. Place on a baking tray dressed with olive oil, salt and half the rosemary. Bake until just tender to the point of a knife, but not falling apart (around 25-30 mins). Remove from the oven leave until cool enough to handle
Meanwhile place a medium frying pan over a medium heat with a good amount of olive oil. Add the garlic and cook for 2-3 mins, then stir in the remaining rosemary and tomatoes. Stir until the tomatoes are jammy and falling apart. If the pan becomes dry add a little water and continue. Discard any loose tomato skins. Stir in the beans, vinegar, and season to taste. Warm through, then turn off the heat. Stir in the basil and adjust the consistency with a little water and olive oil so it is fairly loose
Place the courgette on a chopping board. Trim off any hard stalk parts from each end. Use a small knife to slice the courgette down the middle lengthways, about half way into the depth (you want to “butterfly” it). Use a rolling pin to gently bash and roll out the courgette so that it opens out into the shape on an escalope
Place the flour on a large plate and season with salt and pepper
Place a frying pan over a medium heat with a generous layer of oil. Allow it to heat up for 2-3 mins
Dust the courgettes in the seasoned flour on both sides, then place in the frying pan, skin side up. When coloured on the underside turn carefully and cook until golden all over. Transfer to a kitchen cloth or paper cloth lined plate to drain and season again
Place the courgettes on serving plates and spoon over the tomato mixture
Courgette ribbon salad, mozzarella & olives
Quick, simple and super fresh.
Recipe
Makes 2-3 portions
