Nigel Slater's recipes for baked courgettes with lemongrass, plus mushrooms, courgettes and toasted crumbs. A quiet and elegant late summer dish. Peppers, Tomatoes, Courgettes baked with pork sausages. Check the seasoning and serve with the fried courgettes. 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. 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) a recipe for an autumn evening. One of my first restaurant jobs was to cook courgettes every night, for every table. Peel and halve it and discard the fibres and seeds from the core. 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. Finely chop the chives. Sauted wild and cultivated mushrooms, courgettes and garlic. Crisp fried courgettes with a yoghurt and tahini sauce. Over the years I have stuffed, roasted, stir-fried and sauted courgettes, not to mention the occasional deep-fried flower, but I need something new if I am to get through this mountain of summer squashes. I turn them with a palette knife as they start to colour, just catching them before they fall apart. Remove from the pan. Slice the melon into 6 and serve with the ice-cream. Bruschetta with tomatoes, and a herbed cream cheese. A verdant green soup of peas and parsley for a summer day. Beetroot and Radishes with pumpkin seeds, mint and orange. 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. I like to eat this spooned over steamed brown rice or over thick slices of toasted ciabatta. If they have seeds inside, slice them in half lengthways and scoop out the woolly core with a teaspoon before slicing. Serves 6, orange 1, smalllemon 1, smalloloroso sherry 75mlcaster sugar 75gdouble cream 300mlTo serve:cantaloupe melon 1, ripe. Broccoli, Blue Cheese, celeriac, walnuts and fresh horseradish. 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. Put the lemon juice, olive oil and 150ml of water into a wide, shallow pan. Newer Post Older Post Home. They are quite watery vegetables so need to be cooked with care. Finely slice the mushrooms (to the thickness of . Warm tortilla, crushed avocado with mint, coriander and smoked salmon, Cod with chilli pea puree and a herb cream sauce, Sticky rice, salmon, sesame and Japanese pickled vegetables, Sticky rice with dried seaweed and Japanese pickles, Slices of halloumi cheese with tomatoes and thyme and rosemary, Aubergine Fritters, honey and sheep or goat cheese. Nigel Slater is almost as famous as Jamie Oliver in the UK and has been around even longer. Using a large balloon whisk or the whisk attachment of the electric mixer, slowly whip the mixture until it starts to thicken. Brush the courgette with the herb oil then bake for 20-25 minutes, turning once. Give courgettes a go: remember, the smaller they are, the more flavour - if you don't pick them early enough they grow into marrows. A good Christmas dish too.. Savoury tarts of onion and apple, for a lunch or to finish a meal. Puff pastry, creamed aubergine and basil pesto and feta cheese. Courgettes, cooked slowly with garlic and rosemary and olive oil. Others might prefer to grate them into a dressing of white-wine vinegar and crushed mint or squash them into thin patties with basil, grated feta and a beaten egg then fry until crisp and golden. Toast all the sesame seeds in a dry, nonstick pan and set aside. Return the courgettes to the pan and toss the ingredients together and serve. Ham, ripe cherries, with a mustard dressing. Nigel Slater demonstrates straightforward, down to earth cooking, filmed at his home vegetable patch and on friends' allotments. Baked aubergines, stuffed with chickpeas and pumpkin seeds. The simplest of ingredients for a summer lunch. 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. 4 courgettes (approx. If you prefer, use a little dried thyme in the flour instead of the zaatar. A crumbly tart of wild mushrooms, Parmesan and dill. The small, green-freckled and lightly ridged courgettes I prefer can be elusive. A toasted hazelnut version of the Egyptian aromatic seasoning. Meanwhile, cut each head of pak choi into 4 down the length and finely chop the spring onions. The thin slices are suitable candidates for frying in batter. Drain the chickpeas, then tip them into the bowl of a food processor. 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. Sherry nice indeed: oloroso ice-cream, cantaloupe. Slice the cheese and place on top of the toasts. Preheat the oven to 200C/gas mark 6. The kitchen doors are open wide, held in place by terracotta pots of rosemary. Never lose a recipe again, not even if the original website goes away! Summer squash of any sort love young, purple-skinned garlic, with its subtle breath of Provence. Return the empty courgette pan to the heat, add the remaining olive oil, then the sliced mushrooms. Grilled courgettes with ricotta, basil and toasted pine kernels. 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. I like the grilled ribbons marinated in salsa verde, too, with jagged pieces of bread to mop up the sloppy, garlicky dressing. There are many creamy or cheesy pasta sauces. 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. If you prefer use a little dried thyme in the flour instead of the zaatar. Serves 6. A puff pastry tart with herbed ricotta and cherry tomatoes. Look for small, firm, unblemished courgettes whose skin has a healthy glow. Fried courgettes, tahini yoghurt . A piquant tasting pepper and courgette soup with cucumber. Courgettes can be poached, blanched, hollowed out and stuffed, baked, fried, steamed or stewed, and taste great combined with goats' cheese or garden herbs. Courgettes recipes for you Speedy greens and pesto pasta Twirly fusilli and courgette ribbons mean this quick pasta dish goes down a treat (1 ratings) Nathan Outlaw's one-pot roast chicken 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. Peel and finely chop the shallots. This one, fresh, light and sweet-sour goes towards redressing the balance. New potatoes, broad beans and butter sauce. Grated potato cake with melted Fontina and herbs. Use the Copy Me That button to create your . It should stay in soft, thick folds like that of crumpled duvet, taking only the gentlest of shakes to fall from the whisk. More large ones (they seem to multiply in the fridge) were sliced and tossed with a bosky little tangle of mushrooms, dill and juniper berries. Spoon into two 500ml freezer tubs and leave in the freezer for 6 hours. This time, we made them into a confit, a slow-cooked and chutney-textured preserve with lemon, black peppercorns and garlic. Serve with a salad for a light supper. 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. You can slice them thinly into tiny coins and marinate them with olive oil, lemon juice and basil leaves for an effortless salad. When it starts to sizzle add the eggs. We have hundreds of courgette recipes to make use of this endlessly versatile vegetable. Cook for a minute or two till translucent then drain and put them on a shallow serving dish. Add the sliced courgettes, the whole thyme and rosemary sprigs, the garlic and bring to the boil. 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. Peas, beans, courgettes, mild tomato and garlic sauce. Tender by Nigel Slater is out now http://www.amazon.co.uk/. Crisp fritters of mashed edamame beans on a whipped cod's roe. And not only in the garden I swear the little green devils are multiplying in the fridge, too. Pasta with peas and a fresh basil and Parmesan pesto sauce. Using a fine-toothed grater, grate the zest of the orange and the lemon into a mixing bowl. Cover with a lid, and let them cook for 5 minutes, covered by a lid. Crisp slices of courgette deserve a soft and savoury dip to accompany them. Warm Baked ricotta with Thyme and Parmesan cheese. Peel the garlic and add to the ginger. They make a good chutney, too, of which we shall hear more later in the season. Make the dressing: using a food processor or by hand, finely chop the olives and put them in a mixing bowl. Beat the eggs in a shallow dish and tip the breadcrumbs onto a different plate. A handful of dill. Picked in this diminutive state, their flesh is sweet and waxy, their skin thin and pale. The perfect courgette is no fatter than your middle finger, with a wide-open yellow flower still clinging to its stem. Add 2 teaspoons of salt, mix well and set aside for 15 minutes 2 After this time the courgettes will have released quite a lot of water. courgette confit (above) 6 heaped tbspbaguette 1, smallgoats milk cheese 8 slices. They can also be sliced and added to salads, soups or risotto. 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. Pour the cream into the sherry and fruit juice. Peel and finely chop the shallots. Remove from the heat, tip the seeds into a spice grinder or mortar and process to a fine powder. 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. A quiet and elegant late summer dish. It felt a fitting end to their season. 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. Stir the parsley, chives and tarragon into the juices together with the toasted seeds. Plain, unsweetened puffed rice is available from health food shops. I make do with what I can find. Chicken burgers with tarragon and mint, lemon mayonnaise. Shake the pan from time to time so the seeds don't burn. 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. Courgettes in season are cheap, easy to cook and completely dependable, Original reporting and incisive analysis, direct from the Guardian every morning. Original reporting and incisive analysis, direct from the Guardian every morning. Scrape the yogurt into the sieve and leave for a good 3 or 4 hours, in a very cool place, to drain. Once the courgettes are tender and have coloured lightly here and there, remove them from the pan and set aside in a warm place. Spoon the mushrooms over the courgettes, scatter with the seeds and toasted crumbs and serve. Toss the courgettes into the seasoned flour. Serves 2 trofie or other small pasta twists 200gcourgette confit (above) 300gparmesan 4 tbsp. Orzo, cooked in the style of a risotto, with courgettes and Gran Padano. Pour 2 tbsp of olive oil into the pan and add the cubed courgettes. To give an Asian twist to your courgette creations try ginger, tofu, curry, coconut. Chill the melon thoroughly. 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