Don't be tempted to skip the resting time it is essential for a light batter. So, what to do with all the courgettes? Peel and finely chop the shallots. If you grow your own courgettes, you have the opportunity to pick them small barely thicker than your index finger and eat them raw. Raise a toast: courgette confit with goats milk cheese. 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. Remove the slices to a large serving plate, reserving their cooking juices. I usually prefer to grill or saut courgettes. o, what to do with all the courgettes? Drain the pasta, leaving a tbsp or two of water in the pot. The perfect courgette is no fatter than your middle finger, with a wide-open yellow flower still clinging to its stem. Roast 'hasselback' potatoes, herbed tomato sauce. 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. Peel and finely chop the shallots. Nigel Slater is almost as famous as Jamie Oliver in the UK and has been around even longer. Pears, cheese, bitter salad leaves, sprouted seeds, yoghurt dressing. As the oil warms, add the spring onions and leave to cook for 5 minutes, until soft. 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. A soupy rice dish with grated courgettes, brown rice and broad beans. Stir very gently. Cauliflower with orecchiette, Parmesan cheese and dill. Baked courgettes with garlic and a herb scented strained yoghurt. Spoon the courgette mixture into the hollows. A quiet and elegant late summer dish. You could add a shake of paprika, too: courgettes with tahini. Picked in this diminutive state, their flesh is sweet and waxy, their skin thin and pale. 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. Stir 2 tsp of zaatar into 4 tbsp of plain flour and spread on a medium-sized plate or dish. Remove the slices to a large serving plate, reserving their cooking juices. 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. Sorry we couldn't set a reminder for you this time. Sift the flour into a large basin then add the oil and water, beating slowly to a thick paste. Home made Indian flatbreads with a green aubergine curry. Please try again later. Crisp pickles of cucumber, sauerkraut and radishes. Crisp fritters of mashed edamame beans on a whipped cod's roe. Peel and halve it and discard the fibres and seeds from the core. Chill the melon thoroughly. Spoon the mushrooms over the courgettes, scatter with the seeds and toasted crumbs and serve. Nigel Slater's magnificent courgette recipes Food News. Buttermilk fried courgettes with Creamed Broad Beans. A neat little stew of lamb, asparagus and chervil thickened with creme fraiche. Ciabatta toasts with roast summer tomato, herbs and red pepper. Scatter in the fennel seeds, peppercorns and a teaspoon of salt. shaka wear graphic tees is candy digital publicly traded ellen lawson wife of ted lawson mushroom lasagne nigel slater. 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. Spoon into two 500ml freezer tubs and leave in the freezer for 6 hours. Courgettes cooked with Trofie Pasta and as sandwich filling. Any that are really too old and large can be grated and used in place of potatoes in a tortilla, and those too tiny to ripen can be eaten raw in a salad with chopped dill and thin slices of smoked salmon. Crisp slices of aubergine with a beetroot and chickpea spread. Tear or slice 12 large basil leaves and stir into the tomatoes. Split the baguette in half and then into short pieces. For the filling: a large onion; a thick slice of butter (about 40g) rosemary sprigs; 4 small potatoes (about 350g) . 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. Picked in this diminutive state, their flesh is sweet and waxy, their skin thin and pale. Recipes. They are dependable cheap, reliable and easy to cook. Beat the eggs in a shallow dish and tip the breadcrumbs onto a different plate. 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. 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. Bake for 25 minutes. 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. Trim the spring onions, discarding the roots and the tough, dark green tip of the shoots and roughly chop them. 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. Finely chop the chives. Cut the fruits in half, squeeze their juice into the bowl, then add the sherry sugar. After six minutes of frying, finish under the grill until golden on top and serve. Lamb steaks with Saut Potatoes, Caper and Sour Cream Dressing, Grilled Pork Belly, Romesco Sauce with Grilled Spring Onions. Once the courgettes are tender and have coloured lightly here and there, remove them from the pan and set aside in a warm place. Return the empty courgette pan to the heat, add the remaining olive oil, then the sliced mushrooms. Rough country bread, toasted and topped with beetroots and feta cheese. There will be ice-cream to follow, each scoop served with a slice cut from a ripe cantaloupe. Baked courgettes with lemongrass and coconut cream This is best when you allow the dressing to crisp lightly on the courgettes. Roughly chop 200g of tomatoes and add to the pan, letting them cook for a couple of minutes then stirring in a handful of chopped parsley. Groundnut or vegetable oil, for deep frying. 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. Add the sliced courgettes, the whole thyme and rosemary sprigs, the garlic and bring to the boil. 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. Once they are pale gold, add the pak choi and coconut milk and bake till the courgettes are nicely toasted. Stir very gently. Never lose a recipe again, not even if the original website goes away! . New potatoes, broad beans and butter sauce. Warm a little oil in a frying pan and let the courgette slices cook until golden. Nigel Slater's recipes for baked courgettes with lemongrass, plus mushrooms, courgettes and toasted crumbs 'Allow the dressing to crisp lightly on the courgettes': baked courgettes. Asparagus in Chickpea Batter with Avocado Raita. If youve grown your own, you can make good use of the delicate flowers too: remove their stamens, dip the flowers in tempura-style batter and deep-fry, or stuff with ricotta, parmesan and herbs and bake. As you beat the cream and sherry mixture, be sure not to over-whip. Cook at a moderately high heat for 3 minutes, then add 2 tbsp of water and cover. 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. 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. Nigel Slater's. courgette and Lancashire cheese crumble. We mustnt forget to bake a few either, tucking them around the roast chicken as you might a potato, letting their cut edges caramelise, their hot and sweet juices bursting as you bite. Shake the pan from time to time so the seeds don't burn. Chicken burgers with tarragon and mint, lemon mayonnaise. Cook for a minute or two till translucent then drain and put them on a shallow serving dish. An easy ice-cream, needing nothing more than a whisk. 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. 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. Preheat the grill on a high setting. Rinse the. Cook the pasta for 9 minutes or until al dente. Courgette Fritters with Burrata and cherry Tomatoes. 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. Add the sliced courgettes, the whole thyme and rosemary sprigs, the garlic and bring to the boil. 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. Crisply fried veg in a piquant herby healthy sauce, Original reporting and incisive analysis, direct from the Guardian every morning. 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. 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