Every weekend for twenty-seven years I have sat at my kitchen table and written a column for The Observer. loading. Add the spinach to the bowl with the eggs. And not only in the garden I swear the little green devils are multiplying in the fridge, too. Photograph: Jonathan Lovekin for the Observer. Plum tomatoes, baked with a mildly spiced filling. Set the oven at 200C/gas mark 6. When they are nicely toasted add the pumpkin seeds, chopped parsley and lemon zest and set aside. The recipe. Vegetarian food and . An earlier version stated that using dried thyme in the flour instead of zaatar was a potential option for those allergic to sesame; however, given that tahini is made from sesame seeds, that advice was rather moot and has been removed. Cut 300g of courgettes in half lengthways, then into small cubes, each about 2cm square.. A favourite this year has been a salad of wafer-thin, lightly fried courgettes tossed with goat's cheese and fruity olive oil, scooped up with toast. 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. Marrow, fried till crisp, with a tomato, fennel and mustard seed sauce. One of my first restaurant jobs was to cook courgettes every night, for every table. Shake the pan from time to time so the seeds dont burn. There will be ice-cream to follow, each scoop served with a slice cut from a ripe cantaloupe. Photographs copyright Jonathan Lovekin 2023. . Warm peppers and tomatoes with toasted hemp and basil pesto. Add a little salt then crumble in the goat's cheese in small pieces. courgettes 600g, largelemon juice 150ml (about 2 lemons)olive oil 150ml thyme 6 sprigsrosemary 4 sprigsgarlic 6 clovesfennel seeds 1 tspblack peppercorns 20. Don't be tempted to skip the resting time it is essential for a light batter. Chicago laborer used sick time to cover for time spent in MCC after drug arrest, inspector general says - Chicago Sun-Times . 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) Check the seasoning and serve with the fried courgettes. A summer soup of ripe tomatoes and carrots with feta. Chill the melon thoroughly. They can also be sliced and added to salads, soups or risotto. 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. Make the batter. Fried courgettes, tahini yoghurt . Using a large balloon whisk or the whisk attachment of the electric mixer, slowly whip the mixture until it starts to thicken. Finely shred the basil leaves and drop them in with the lemon, then pour in the olive oil. It should stay in soft, thick folds like that of crumpled duvet, taking only the gentlest of shakes to fall from the whisk. Bake for 25 minutes. Beetroot and Radishes with pumpkin seeds, mint and orange. Line a roasting tin with kitchen foil. Test the oil to make sure it is hot enough it should send a cube of bread golden in a few seconds then dip the courgettes into the batter and lower them a few at a time into the hot oil. The chives have flowers like tiny white stars irresistible and I add them, too. Remove the courgettes and spring onions to a warm plate. Courgette fritters with burrata and cherry tomatoes. Peppers, Tomatoes, Courgettes baked with pork sausages. Remove from the heat, tip the seeds into a spice grinder or . 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. Original reporting and incisive analysis, direct from the Guardian every morning. In a large pan (I use a 28cm saut pan) heat 4 tbsp of olive oil, then add the courgettes. Cut them into 3cm lengths and then into halves. 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. Summer squash of any sort love young, purple-skinned garlic, with its subtle breath of Provence. It is essential to whip slowly, watching closely the consistency of the mixture. Creamed celeriac, herb oil and rye breadcrumbs, Carrots, roasted, then tossed in a miso sauce with black sesame and cabbage. Roll up 8 mint leaves and shred them finely with a sharp knife. Vegetarian Easy Afternoon tea recipes Lemon and courgette cake with white chocolate cream cheese frosting I would stir a little smooth mustard and the merest smudge of honey into the dressing, too. Courgettes recipes From quiches and pastas to tarts and burgers, we've got courgette recipes that'll really impress. Add the sliced courgettes, the whole thyme and rosemary sprigs, the garlic and bring to the boil. Thickly slice the courgettes, then add them to the water. 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 When the courgettes are tender, transfer, together with any juices, to a sterilised, air-tight storage jar. 2023 Guardian News & Media Limited or its affiliated companies. 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. Beat the eggs in a shallow dish and tip the breadcrumbs onto a different plate. Courgettes cooked with Trofie Pasta and as sandwich filling. I like to eat this spooned over steamed brown rice or over thick slices of toasted ciabatta. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Marrow with Tomatoes and Basil If you whisk until the cream stands in peaks then you have gone too far. The rice you need for this is plain, unsweetened puffed rice, available from health food shops. f you grow your own courgettes, you have the opportunity to pick them small barely thicker than your index finger and eat them raw. Toss the pak choi and onions together then, when the courgettes have been cooking for 25 minutes, add the vegetables and coconut cream and toss gently together. Quarter the cherry tomatoes and stir them in, letting them cook for 5 minutes until soft and squashy. You can also mix and match them with most summer produce such as aubergines, peppers, tomatoes in pasta, rice, polenta or grain dishes. A freeform tart of butternut, thyme, onions and pine kernels, Roast carrots with olive oil, dill and basil cream, Carrots cooked with cardamom, cream, yoghurt and cashews, A fragrant paste of green olives, artichokes and lemon, Puff pastry parcels of apples and Stilton, onion pickle, Soft fritters of marrow and sweetcorn with tomato sauce, Fried mushrooms with roast garlic cream on toast, Tomatoes preserved by slow cooking in olive oil, Grilled tomatoes with a cucumber and beetroot raita, Carrots and sweet potato with a miso and mustard sauce, A creamy mushroom soup with freaked and parsley, Celery, wrapped in bacon and baked with cheese sauce, Roast carrots with shallots, herbs and orzo pasta, Lentils with mustard seeds, cumin, curry leaves & courgettes, Roast autumn squash with sauerkraut, gruyere and cream, Sauted brown and wild mushrooms, green beans and marsala, A thick Beetroot Soup with pickled gherkins and horseradish, Baked aubergines with a tahini and yoghurt dressing. Asparagus in Chickpea Batter with Avocado Raita. As they cook, remove the needles from the rosemary (you need about 1 heaped tsp of them) and chop them finely. 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 the courgettes are tender and have coloured lightly here and there, remove them from the pan and set aside in a warm place. 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. For the filling: a large onion; a thick slice of butter (about 40g) rosemary sprigs; 4 small potatoes (about 350g) . Tomatoes, basil and pasta. Summer flavours: courgette, tomato and ham. As you beat the cream and sherry mixture, be sure not to over-whip. Peel and halve it and discard the fibres and seeds from the core. Add them to the pan with the anchovies. Bring a deep pan of water to the boil, salt generously, then rain in the trofie. Remove from the pan. A thoroughly good thing to have around. Cook for 30 minutes, until the courgettes are soft. he kitchen doors are open wide, held in place by terracotta pots of rosemary. Grate the zest from half of the lemon with a fine grater, then add the juice. A piquant tasting pepper and courgette soup with cucumber. Brush the courgette with the herb oil then bake for 20-25 minutes, turning once. Fry for 3 or 4 minutes until the batter is pale gold and crisp then lift out and briefly place on a piece of kitchen paper to drain. Hold them under the oil by pushing down with a spatula. Lamb steaks with Saut Potatoes, Caper and Sour Cream Dressing, Grilled Pork Belly, Romesco Sauce with Grilled Spring Onions. Add the tomatoes and parsley to the pan and let them cook for 5 minutes, then season with both salt and coarsely ground black pepper. Line a sieve or colander with muslin and place over a deep mixing bowl. You could add a shake of paprika, too. The classic tomato bread of Spain, with olive oil and garlic. Crisp slices of aubergine with a beetroot and chickpea spread. Peel and finely chop the shallots. Serves 2 trofie or other small pasta twists 200gcourgette confit (above) 300gparmesan 4 tbsp. Cook the pasta for 9 minutes or until al dente. Tomatoes, baked with spices and creamed coconut. Carefully fill each courgette (or the flowers, if you can get them) with fresh mint, peas, ricotta and lemon zest, then bake with rice, tomatoes, olives and chilli. Scrape the yogurt into the sieve and leave for a good 3 or 4 hours, in a very cool place, to drain. 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. Return the courgettes to the pan and toss the ingredients together and serve. Orzo, cooked in the style of a risotto, with courgettes and Gran Padano. Even the largest courgettes are good cooked over a moderate heat with olive oil and garlic. Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt. Tacos filled with creamed avocado and a tomato and green bean relish. Pork, Asparagus, Butter, Rocket. A crumbly tart of wild mushrooms, Parmesan and dill. Groundnut or vegetable oil, for deep frying. Chard, cooked with olive oil and served with crumbs, herbs and orange zest. Subscribe to: Post Comments (Atom) Postingan Populer. Use a small whisk if you wish then set aside. Sherry nice indeed: oloroso ice-cream, cantaloupe. Tender by Nigel Slater is out now http://www.amazon.co.uk/. There are dark, slightly malevolent ones growing in terracotta pots in the basement; cucumber-green and speckled versions on the market stalls; others striped and the length of my little finger in the vegetable patch. Commercial growers must be in the same position, as a sound, shiny zucchini has suddenly become almost as easy to find as a packet of frozen peas. 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 puff pastry tart with asparagus, creme fraiche and Parmesan. Nigel Slater's. courgette and Lancashire cheese crumble. Picked or bought really fresh, they are lip-gloss shiny, firm to the touch, perhaps with the faintest of minute hairs, and they will snap with a crack (you should never buy a bendy courgette). Larger, pale green courgettes streaked with cream, a common sight during the summer in Italy and southern France, are starting to appear in UK farmers' markets. Baked peppers with tomatoes, olives and feta cheese. This is an exceptionally good accompaniment for cold roast meats. . Toss gently. Shake the pan from time to time so the seeds don't burn. I like the grilled ribbons marinated in salsa verde, too, with jagged pieces of bread to mop up the sloppy, garlicky dressing. Cut the fruits in half, squeeze their juice into the bowl, then add the sherry sugar. They should, I think, retain a little crispness, but cook them to your own liking. Remove the slices to a large serving plate, reserving their cooking juices. Warm the oil in a deep pan. Enough for 2. After 12 months I couldnt look at another for years, and even now there is something of a relentlessness about them. Baked aubergines, stuffed with chickpeas and pumpkin seeds. New potatoes, broad beans and butter sauce. A dish of baked peppers, tomatoes and shallots with eggs. Pasta with green and yellow courgettes, bacon, parsley and capers. Peel the garlic and add to the ginger. 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. Roughly chop 250g of tomatoes, set aside, then chop a large handful of parsley leaves. Wipe the courgettes and slice them thickly (1cm coins) then put them in a bowl. It felt a fitting end to their season. We could cut others into rounds and cook them in a shallow pan with olive oil and, at the last minute, a shower of torn basil leaves. A salad for autumn. If you prefer use a little dried thyme in the flour instead of the zaatar. I seem to turn my back for five minutes and another one appears as if by magic. Try courgettes preserved in vinegar, made into fritters or stirred into risotto. Wipe 300g of courgettes and slice them into thin coins, roughly half a centimetre in thickness. amp.theguardian.com Jaloma. The kitchen doors are open wide, held in place by terracotta pots of rosemary. Each programme takes us through a week's worth of simple suppers. The mushrooms are the common brown chestnut variety. Deep fried courgette flowers with ricotta and grated courgette. Allow the dressing to crisp lightly on the courgettes: baked courgettes with lemongrass and coconut cream. A crunchy salad of pomegranate, chickpeas, cucumber, almonds and puffed rice. 0 Response to "Nigel Slater's recipes for crab soup and raspberry oat cake - The Guardian" Post a Comment. Remove from the heat, tip the seeds into a spice grinder or mortar and process to a fine powder. Put the courgettes in a serving dish,. Courgette Fritters with Burrata and cherry Tomatoes. Let the courgettes cool a little. Serves 6, orange 1, smalllemon 1, smalloloroso sherry 75mlcaster sugar 75gdouble cream 300mlTo serve:cantaloupe melon 1, ripe. Baked peppers, basil and mustard sauce, Cannelini beans. Raise a toast: courgette confit with goats milk cheese. Set the mixture aside (it will keep for several days, tightly covered, in the fridge). Here's a nice, simple idea for using them up, says Nigel Slater The Guardian 919k followers More information 'As an alternative, slice large, ripe tomatoes in half round their middle, then stuff and bake': Nigel Slater on another option. Serve in bowls with the steamed rice. Stir in the confit and half the parmesan, then divide between 2 warm bowls. Trim the spring onions, discarding the roots and the tough, dark green tip of the shoots and roughly chop them. Read about our approach to external linking. Salted with generosity, they are moreish enough, but serve them with an imaginative dressing and you have a real feast. Slice the melon into 6 and serve with the ice-cream. This time, we made them into a confit, a slow-cooked and chutney-textured preserve with lemon, black peppercorns and garlic. We have hundreds of courgette recipes to make use of this endlessly versatile vegetable. Crisp pickles of cucumber, sauerkraut and radishes. Baked Peppers, Cannelllini and basil sauce , Crisp fried courgettes with a tahini and yoghurt sauce, Crumbed, fried aubergines with red peppers and basil, Bulgur wheat with summer carrots, peas and herbs, Roast red peppers, green lentils and cherry tomatoes, Baked chicken wings with lemongrass, ginger and coconut, Omelette with dill, spring onions, tarragon and feta, Baked ripe peppers with new potatoes, garlic and rosemary, Orecchiette with broad beans, broad bean pure and peashoots, Roast chicken, herb mayonnaise, cucumber and brioche buns, Crisp fried globe artichokes, quick basil mayonnaise, Summer carrots and herbs in a green curry sauce. Stir until the sugar has dissolved then set aside for a good 2 hours. 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. Put 4 tbsp Nigel Slater - Recipes - Summer - Midweek Dinners Recipes Summer Midweek Dinners Courgettes with Tahini Sauce Crisp fried courgettes with a tahini and yoghurt sauce Aubergines, Peppers Crumbed, fried aubergines with red peppers and basil Green Pea and Kimchi Soup recipe coming soon Bulgur, Carrots, Peas Return the courgettes to the pan and stir together until they are hot and coated in spices. Crisp fried courgettes with a yoghurt and tahini sauce. Serves 2-3 with rice, ginger 35ggarlic 4 cloveslemongrass 2 fat stalksbirds eye chillies 2ground turmeric 1 tspsea salt flakes tspgroundnut oil 6 tbspcourgettes 500gpak choi 2 plump headsspring onions 3coconut cream 200ml. Rinse the. After six minutes of frying, finish under the grill until golden on top and serve. 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. Peas, Burrata and a basil and olive oil dressing. Nigel Slater's recipe for courgettes, tomatoes and ham A tasty dish to team with brown rice Nigel Slater Tue 17 Aug 2021 07.00 EDT W ipe 300g of courgettes and slice them into thin. Meanwhile, cut each head of pak choi into 4 down the length and finely chop the spring onions. New potatoes, with smoked trout, rocket and butter. yogurt 500gcourgette 1, largegarlic 2 cloveslemon thyme leaves 2 tspolive oil 4 tbspgolden sesame seeds 1 tspblack sesame seeds 1 tspparsley, chives, tarragon 3 tbsp, mixed and chopped. 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. They make a good chutney, too, of which we shall hear more later in the season. Use it with discretion if you are not to overpower the light character of the squash. An iced soup of almonds, caramelised garlic and black grapes. Thinly slice 2 large courgettes (about the thickness of 2 x 1 coins, roughly half a centimetre). Pears, cheese, bitter salad leaves, sprouted seeds, yoghurt dressing. (You can keep this warm for a while, with a last-minute stir before serving.). We could cut others into rounds and cook them in a shallow pan with olive oil and, at the last minute, a shower of torn basil leaves. Grate the parmesan. I usually prefer to grill or saut courgettes. Peas, beans, courgettes, mild tomato and garlic sauce. Baked courgettes, Wirth basil, olive oil and Feta. I slice it only at the last minute. Stir them into the dressing and taste for salt. 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. Do this the day before if you wish. Add the floured courgettes and let them fry until pale gold a matter of 3 or 4 minutes then turn and cook the other side. Add the paste and toss to lightly cover the courgettes then place them in the foil-lined roasting tin. Of course, you could always lightly flour and fry them, then serve the golden coins with cream cheese speckled with chopped tarragon. Courgettes can be poached, blanched, hollowed out and stuffed, baked, fried, steamed or stewed, and taste great combined with goats' cheese or garden herbs. 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. Spoon the courgette mixture into the hollows. We just need some good ways to use them. 4 courgettes (approx. 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. KoboNigel Slater "A Cook's Book(The Essential Nigel Slater [A Cookbook])" The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food. Make the dressing: using a food processor or by hand, finely chop the olives and put them in a mixing bowl. Tonight, a pan of green and yellow courgettes and mushrooms, cooked with olives, basil and fat cloves of summer garlic. Peel and finely chop the shallots. Wipe the courgette and cut into diagonal slices cm thick. This is best when you allow the dressing to crisp lightly on the courgettes. 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. Then leave to cool and refrigerate. courgette confit (above) 6 heaped tbspbaguette 1, smallgoats milk cheese 8 slices. (If you are using a food mixer, use the mixer bowl.) Put 4 tbsp of light tahini in a mixing bowl. Peel and add the garlic, then process to a smooth, soft paste with . The thin slices are suitable candidates for frying in batter. If they have seeds inside, slice them in half lengthways and scoop out the woolly core with a teaspoon before slicing. Litigators tenaciously protect Nigel Slater's rights. Let them cook over a moderate heat for 7-10 minutes, until their edges are pale gold and their flesh translucent. 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. When it starts to sizzle add the eggs. Or we could halve the thinnest lengthways and grill them before putting them on the table with a bowl of mustard and tarragon mayonnaise. Spoon into two 500ml freezer tubs and leave in the freezer for 6 hours. Warm a thin pool of olive oil in a shallow pan. Squeeze in the juice of half a lemon and, perhaps, a little salt. Sift the flour into a large basin then add the oil and water, beating slowly to a thick paste. There are dark, slightly malevolent ones growing in terracotta pots in the basement; cucumber-green and speckled versions on the market stalls; others striped and the length of my little finger in the vegetable patch. Lip-gloss shiny, firm to the touch and with the faintest fuzz of blond hairs A courgette tastes of the sun and makes for a perfectly simple summer supper, Original reporting and incisive analysis, direct from the Guardian every morning, Courgette fritters with tomato and rosemary. Picked in this diminutive state, their flesh is sweet and waxy, their skin thin and pale. You can slice them thinly into tiny coins and marinate them with olive oil, lemon juice and basil leaves for an effortless salad. If stuffing courgettes, pre-cook them for a few minutes in salted water before baking with their filling. Method. Baked courgettes with lemongrass and coconut cream This is best when you allow the dressing to crisp lightly on the courgettes. (Unless, of course, it meets one of the enormous brown slugs that nature seems to be throwing at us right now.) a recipe for an autumn evening. Look for small, firm, unblemished courgettes whose skin has a healthy glow. You can shave a large courgette into ribbons with a vegetable peeler and brand it on the griddle then dress with chopped anchovies, olive oil and finely chopped and seeded tomatoes. Vegan food and drink. Drain the chickpeas, then tip them into the bowl of a food processor. A quiet and elegant late summer dish. That said, a little care is needed. 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. Eat the fritters while they are hot and crisp with the dressing. Please try again later. Gentle flavours and a sweet treat for a high summer lunch, Original reporting and incisive analysis, direct from the Guardian every morning, Even the largest courgettes are good cooked with olive oil and garlic: courgettes and mushrooms. 1 tbsp tahini. Wipe the courgettes, slice them into rounds roughly the thickness of 1 coin, and add them to the pan. You could add a shake of paprika, too: courgettes with tahini. Slice the cheese and place on top of the toasts. 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. 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. Crisp cake of potato and courgette with crunchy summer salad. Courgettes make a decent meal of any storecupboard ingredient. Serves 4For the dressing6 anchovy fillets1 tbsp olive oil1 small sprig of rosemary1 single clove of garlic16 cherry tomatoes100ml olive oilFor the fritters100g plain flour2 tbsp sunflower oil175ml sparkling mineral water1 egg whiteoil for deep frying4 large or 8 small courgettes.