When they are golden and lightly crisp, drain them on kitchen paper then serve with the tahini and herb sauce. Courgettes will keep in the fridge for weeks, but taste best when used as quickly as possible after picking or buying. Courgettes, Mushrooms and Green Olives . Definitely worth checking out - great chef! Make the dressing. Put the confit into a small pan and bring almost to the boil. 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. . Tender by Nigel Slater is out now http://www.amazon.co.uk/. Set aside for 30 minutes. Preheat the grill on a high setting. I seem to turn my back for five minutes and another one appears as if by magic. An easy ice-cream, needing nothing more than a whisk. Hold them under the oil by pushing down with a spatula. Serves 2 as main dish, 4 on the side, spring onions 5olive oil 85ml courgettes 500gchestnut mushrooms 200gFor the dressing:green olives 150g, stoned lemon 1parsley leaves 10gbasil leaves 15gchives or garlic chives 5. f you grow your own courgettes, you have the opportunity to pick them small barely thicker than your index finger and eat them raw. Serves 21 lemon8 basil leaves4 tbsp olive oil1 small goat's cheese250g courgettes4 thick slices of good bread. Wipe 300g of courgettes and slice them into thin coins, roughly half a centimetre in thickness. 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. Vegetables. Using a large balloon whisk or the whisk attachment of the electric mixer, slowly whip the mixture until it starts to thicken. loading. Courgettes, cooked slowly with garlic and rosemary and olive oil. 1 tbsp tahini. Stir the parsley, chives and tarragon into the juices together with the toasted seeds. Courgettes recipes From quiches and pastas to tarts and burgers, we've got courgette recipes that'll really impress. Peel and halve it and discard the fibres and seeds from the core. Green pea fritters with bacon and crisp breadcrumbs. Lemony courgette linguine If you grow your own courgettes, you have the opportunity to pick them small barely thicker than your index finger and eat them raw. I turn them with a palette knife as they start to colour, just catching them before they fall apart. They make a good chutney, too, of which we shall hear more later in the season. Process to a thick paste, pouring in the oil as the blades turn. Each programme takes us through a week's worth of simple suppers. Butterflies pale blue, the occasional rust and black monarch find their way in and join me at the stove. Slice each half into pieces about 1cm thick. The kitchen doors are open wide, held in place by terracotta pots of rosemary. Scatter over the remaining cheese and eat immediately. Lift the lid, turn the courgettes over and continue cooking for a further 5 minutes or so until they are tender and patchily golden in colour. Slice the cheese and place on top of the toasts. Tomatoes, baked with spices and creamed coconut. Grate the zest from half of the lemon with a fine grater, then add the juice. The rice you need for this is plain, unsweetened puffed rice, available from health food shops. Is anyone else besieged by courgettes? The melons green skin is heavily ridged with a rough spider-web of netting a sign it is ready to cut and has been chilling overnight in the fridge. Whipped smoked cod's roe, crisp bruschetta, broadbeans. Method. Warm the oil in a deep pan. I would stir a little smooth mustard and the merest smudge of honey into the dressing, too. Scatter in the fennel seeds, peppercorns and a teaspoon of salt. A soupy rice dish with grated courgettes, brown rice and broad beans. As they cook, remove the needles from the rosemary (you need about 1 heaped tsp of them) and chop them finely. A thoroughly good thing to have around. Toss gently. 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. I slice it only at the last minute. s anyone else besieged by courgettes? Here is a selection of those columns, personal, practical, often a little . A light summer soup of peas and lettuce with Parmesan toasts. Broccoli, Blue Cheese, celeriac, walnuts and fresh horseradish. This recipe is from his brilliant column in the Guardian newspaper. Easy, home made gnocchi with spinach sauce and pea shoots. Chicago laborer used sick time to cover for time spent in MCC after drug arrest, inspector general says - Chicago Sun-Times . Pat the anchovy fillets with kitchen paper to remove the excess (excessively fishy) oil. Serves 2-3, shallots 2, large vegetable oil 3 tbspgarlic 3 large clovessmall brown mushrooms 200gDijon mustard 2 tspdill 2 tbsp, choppedjuniper berries 6, lightly crushedcourgettes 450gTo finish:olive oil 3 tbspfresh, white breadcrumbs 45gpumpkin seeds 2 tbspparsley a handful, roughly chopped lemon zest from lemon, finely grated. 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. A crunchy salad of pomegranate, chickpeas, cucumber, almonds and puffed rice. This is a fine use for a marrow. Sauted wild and cultivated mushrooms, courgettes and garlic. Butterflies pale blue, the occasional rust and black monarch find their way in and join me at the stove. Recipes. Put 4 tbsp Peas, Burrata and a basil and olive oil dressing. Beat the egg and milk together in a jug, then. Creamed celeriac, herb oil and rye breadcrumbs, Carrots, roasted, then tossed in a miso sauce with black sesame and cabbage. Well, we could take a vegetable peeler to them then toss the long thin shavings into a pan of frothing butter and fry them until golden, add a squeeze of lemon and a palmful of thyme leaves. Baked aubergines, stuffed with chickpeas and pumpkin seeds. Summer flavours: courgette, tomato and ham. 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. Nigel Slater's. courgette and Lancashire cheese crumble. If they have seeds inside, slice them in half lengthways and scoop out the woolly core with a teaspoon before slicing. Remove the lid, stir the courgettes, then simmer gently for a further half hour, moving them around with a wooden spoon every 5 minutes or so. Stir very gently. When I grow them in the garden, I leave the last few stragglers for the birds to peck at, having had my fill by early autumn. Use the Copy Me That button to create your . 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. Courgettes in season are cheap, easy to cook and completely dependable, Original reporting and incisive analysis, direct from the Guardian every morning. Add the sliced goats' cheese and rosemary and cook on a low to moderate heat. Vegetarian food and . Peel and finely chop the shallots. We ate them with brown rice. The simplest of ingredients for a summer lunch. To give an Asian twist to your courgette creations try ginger, tofu, curry, coconut. Grilled courgettes with ricotta, basil and toasted pine kernels. Pasta with peas and a fresh basil and Parmesan pesto sauce. 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. Or we could halve the thinnest lengthways and grill them before putting them on the table with a bowl of mustard and tarragon mayonnaise. After six minutes of frying, finish under the grill until golden on top and serve. Baked peppers with tomatoes, olives and feta cheese. Stir in the dill and the lightly crushed juniper berries. Serve with a salad for a light supper. Those who planted a seed or two in April or May are probably picking their bounty by now. If stuffing courgettes, pre-cook them for a few minutes in salted water before baking with their filling. 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 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. Sliced pumpkin or squash, roasted, with coriander seeds, ginger and yoghurt. Remove the courgettes and spring onions to a warm plate. Grated potato cake with melted Fontina and herbs. Enough for 2. Drain the pasta, leaving a tbsp or two of water in the pot. 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. A warming soup of Cheddar Cheese and Cider for a cold night. A salad for autumn. Rinse the. Cook for a minute or two till translucent then drain and put them on a shallow serving dish. There will be ice-cream to follow, each scoop served with a slice cut from a ripe cantaloupe. 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. Grate the parmesan. Crisp pickles of cucumber, sauerkraut and radishes. Rinse the courgettes and dry them. Cook the pasta for 9 minutes or until al dente. Peel and slice the garlic, then mix with the lemon thyme leaves and olive oil. Brush the courgette with the herb oil then bake for 20-25 minutes, turning once. Sorry we couldn't set a reminder for you this time. Chard, cooked with olive oil and served with crumbs, herbs and orange zest. Grated or finely sliced, they are much better than you might think with a dressing based on lemon juice and mint, and will produce a salad as cool as a sorbet. Drain the chickpeas, then tip them into the bowl of a food processor. While the mushrooms cook, bring a pan of water to the boil, salt it lightly. Well, we could take a vegetable peeler to them then toss the long thin shavings into a pan of frothing butter and fry them until golden, add a squeeze of lemon and a palmful of thyme leaves. Finely chop the chives. Warm Baked ricotta with Thyme and Parmesan cheese. A toasted hazelnut version of the Egyptian aromatic seasoning. Spoon the courgette mixture into the hollows. 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