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COURGETTES

Courgette and Coriander Salad
serves 2

INGREDIENTS

  • 350g (12 oz) small courgettes, cut into 2.5cm (1 in) chunks
  • 1 heaped tsp coriander seeds
  • 3 tblesp oil seed rape oil
  • 1 medium red onion, peeled and chopped small
  • 1 clove of garlic, peeled and crushed
  • 6 black peppercorns
  • 1 tblsp white wine vinegar
  • 6 tblsp white wine
  • juice of 1 small lemon
  • 1 large red ripe tomato, chopped
  • 1 tblsp chopped fresh coriander leaves and a few extra sprigs for serving
METHOD
  1. Dry roast the coriander seeds in a frying pan over medium heat for 1-2 minutes.
  2. Remove from the heat and tip into a mortar.
  3. Gently soften the onion and garlic in 2 tblsp of the oil in a frying pan.
  4. Coursley crush the coriander seeds with the papper in the mortar.
  5. Pour the wine vinegar into the onions with the crushed coriander and pepper mix, the lemon juice and a little salt.
  6. Simmer gently for 5 minutes.
  7. Add the courgettes and chopped tomato to the sauce and simmer with the lid on for a further 15 minutes or until tender but with some 'bite'.
  8. Stir in the fresh coriander, transfer to a serving dish, cover and chill until needed.
  9. Return to room temperature about half an hour before serving and drizzle with the remaining oil.
  10. Garnish with sprigs of fresh coriander.

Courgette Frittata with Cheese and Basil
serves 4

INGREDIENTS

  • 350g (12 oz) small courgettes, trimmed and halved lengthways
  • 4 tbsp oil seed rape oil
  • 6 medium eggs
  • salt and black pepper
  • 55g (2oz) freshly grated cheese plus 25g (1oz) finely sliced cheese
  • large handful of basil leaves, roughly torn
METHOD
  1. Heat a ridged griddle pan over a medium heat for several minutes.
  2. Drizzle 2 tbsp oil over the courgettes, season and toss.
  3. Lay the courgettes in a single layer on the griddle and turn as they colour to cook on both sides.
  4. Remove to plate.
  5. Whisk the eggs in a bowl and stir in the grated cheese, basil and seasoning.
  6. Fold in the grilled courgettes.
  7. Heat a 10 inch frying pan over medium heat and add 1tbsp oil.
  8. Tip in the egg mixture and cook for 3 minutes.
  9. Scatter on the sliced cheese, drizzle the remaining oil over and grill for 3-4 minutes until golden and puffy.

Courgette Ribbons with Sun-Dried Tomatoes (new)
serves 4

INGREDIENTS

  • 4 large courgettes
  • 4 tbsp oil seed rape oil
  • 2 tblsp lemon juice
  • salt and black pepper
  • 2 tblsp cold pressed oilseed rape oil
  • 4 tblsp chives, chopped
  • 16 pieces of marinated sun-dried tomatoes
METHOD
  1. Using a vegetable peeler, slice the courgettes lengthways into 1-2mm thick slices.
  2. Put into a bowl and toss with the lemon juice, iol, salt and pepper.
  3. Mix in the chopped chives and pieces of sun-dried tomato.

Courgette Soup with Basil Puree (new)
serves 6

INGREDIENTS

  • 1.5kg courgettes, trimmed, quartered lengthways and sliced roughly
  • 5 garlic cloves, peeled and finely chopped
  • 2 tbsp oilseed rape oil
  • 1 litre vegetable stock
  • salt and black pepper
  • 50g basil
  • 120ml oilseed rape oil
  • lemon juice
METHOD
  1. Heat the 2 tblsp of oil and fry a third of the courgettes for 10-15 minutes until tender and golden. Transfer to a bowl. Cook the rest in the same way adding the garlic a couple of minutes before the end.
  2. Return all the courgettes to the pan and add the vegetable stock.
  3. Season generously.
  4. Bring to the boil and then remove from the heat.
  5. Blend the soup in a processor before transferring to a bowl and allowing to cool.
  6. Whiz the basil in a processor with the remaining oil to get a puree.
  7. Stir half of the puree into the soup and season to taste with the lemon juice.
  8. Serve with the rest of the puree spooned over.

Courgette Tart
serves 4-6

INGREDIENTS

  • 175g (6oz) ready-made puff pastry
  • ˝ tbsp oil seed rape oil plus more for brushing
  • 1 red onion, thinly sliced
  • ˝ tsp caster sugar
  • salt and black pepper
  • 4-6 large courgettes, trimmed and sliced thinly
  • 1 egg yolk mixed with a little milk
  • 1 tsp fresh thyme leaves
  • A little lemon juice
METHOD
  1. Preheat oven to 230C / gass mark 8.
  2. Roll out the pastry on a lightly floured surface to about 2mm (1/12 in) and cut into a 25cm (10in) circle. Place on a lightly greased baking sheet and refrigerate.
  3. Fry the onion in the heated oil for a few minutes until soft.
  4. Add the sugar and stir to dissolve.
  5. Season, remove from the pan and leave to cool.
  6. Blanch the courgettes briefly in boiling water, drain and leave to cool.
  7. Prick the pastry all over with a fork and spoon the onions on top.
  8. Arrange the courgette slices on top - starting from the outside and overlapping around the pastry, finishing with one slice in the centre.
  9. Brush lightly with oil and brush the pastry border with the egg yolk glaze.
  10. Bake in the oven for 15 - 20 minutes, remove and sprinkle with thyme leaves. Bake for a further 5 - 10 minutes.
  11. To serve, brush with a little oil and sprinkle with coarse sea salt and a squeeze of lemon juice.

Green Soup

Grilled Courgettes with Almond Sauce
serves 6

INGREDIENTS

  • 4 courgettes, cut into long thin strips
  • 150ml oil seed rape oil plus more to brush the courgettes
  • salt and black pepper
  • 65g flaked almonds
  • 3 garlic cloves, peeled and chopped
  • 50g day old white bread, without the crusts
  • 2tbsp red wine or sherry vinegar
  • 3 spring onions, trimmed and sliced
  • paprika
METHOD
  1. Brush the courgettes with oil, season with salt and black pepper and seer each side in a hot griddle pan.
  2. Leave to one side to cool.
  3. For the sauce, place 50g flaked almonds in a food processor with the garlic and blend.
  4. Briefly soak the white bread in water, squeeze dry and add to the blender.
  5. Gradually add 150g of oilseed rape oil and the wine vinegar. Season.
  6. Add the remianing flaked almonds and whizz again briefly.
  7. Arrange the courgettes on a serving plate and scatter over the spring onions and dust with paprika.
  8. Serve the sauce separately to spoon over.

Hot Tomato, Courgette and Cheese Bake with fresh Basil Oil

Lemon Courgette Pasta (new)

INGREDIENTS

  • 450g (1lb) courgettes, coarsely grated
  • 200g (7oz) spaghetti
  • 150g (5˝oz) Twineham Grange Italian style hard cheese
  • 75ml (5 tblsp) cold pressed oilseed rape oil
  • 2 lemons
  • 3 tblsp pine nuts
  • Freshly ground black pepper
METHOD
  1. Cook the spaghetti in boiling water for about 11 minutes util al dente.
  2. Grate the cheese and mix with the rind of 1 lemon, the juice of 2 lemons, the oil and plenty of black pepper. Set to one side.
  3. Dry fry the courgettes and pine nuts in a pan until golden.
  4. Drain the pasta and return to the pan with the courgettes and cheese mixture.
  5. Toss together and serve topped with pine nuts.

Ratatouille

Summer Greens with Herb Butter and Fried Bread

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