Thursday, 23 August 2012

A different courgette recipe

Courgettes are something that you always have loads of in the Summer (if your Mother has an allotment). They are easy to grow and there are always loads hanging around.

Besides the usual ratatouille, or even my new friend the caponata there's only so much you can do with these guys. Then I found this in my Riverford cookbook - Mexican one-pot courgettes.

If you are down that way, I would highly reccomend a lunch at Riverford. You need to book but the food is pretty amazing. The profile pic of me and ½ was taken there 2 years ago.

What you need:

  • 750g courgettes, cut into small dice 
  • 350g tomatoes, skinned, deseeded and chopped (or use canned tomatoes) 
  • 6 peppercorns 
  • 4 sprigs of coriander 
  • 2 sprigs of mint 3 cloves 
  • 2cm piece of cinnamon stick 
  • 2 small chillies, left whole (I didn't have any, but I think this dish really does need it)
  • 120ml single cream sea salt
What to do:
  1. Add everything to a heavy based pan and cook on low heat for about 30mins or when liquid has reduced
  2. Stir occasionally to stop it sticking.

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