These Ottolenghi Preserved Lemons are so easy to make and will become your new favorite flavor addition in your kitchen pantry. Turn off the heat and cover the pan. Put the courgette filling in the centre of the pie and even it out with a spoon. © 2020 Guardian News & Media Limited or its affiliated companies. As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Heat the oven to 200C/390F/gas mark 6. Put the courgettes, lemon juice, chilli and garlic in a large bowl, then toss gently with 25g basil, three tablespoons of olive oil and three-quarters of a teaspoon of salt. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun. This needs to be dished up the moment its made, before the courgettes start ‘weeping’ and losing their freshness, so don’t let it sit around for too long. I love to make it deep in the Summer as an alternative to Caprese.Plenty is a vegetarian cookbook full of gorgeous vegetable centered dishes. 1 tsp ground cumin. Serves six as a first course. 50g unsalted butter5 garlic cloves, peeled and thinly sliced1.2kg large courgettes (ie, about 6-7), trimmed, cut in half lengthways, then thinly sliced widthways Salt and black pepper200g frozen peas, defrosted25g basil leaves, roughly shredded15g tarragon leavesFinely grated zest of 1 lemon50g pine nuts, lightly toasted1 tbsp olive oil, to serve, For the semolina porridge600g whole milk180g semolina100g pecorino, finely shaved. Yotam Ottolenghi’s herby courgettes and peas with semolina porridge. 60ml olive oil100g unsalted butter5 garlic cloves, thinly sliced10 courgettes, trimmed, cut in half lengthways, then into 2mm-wide slicesSalt and freshly ground black pepper25g whole basil leaves 25g tarragon leaves3 large potatoes, peeled and cut into 3-4cm chunks100ml whole milk40g parmesan reggiano, finely grated¼ tsp freshly ground nutmeg1 egg, beaten50g walnut halves, roughly chopped into 1cm pieces. Top with another piece of filo, rotating it slightly so the excess hangs at a different angle, brush with oil, then repeat three more times, until you have used up five sheets in all. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Yotam Ottolenghi’s courgette recipes. 60g self-raising flour. If you’d rather not deep-fry, just omit the freekeh altogether; the marinated courgettes are lovely as they are, or sprinkled with chopped toasted almonds. 2 eggs, lightly beaten. Bring to a boil on a medium-high heat, then add the semolina and whisk continuously for three to four minutes, until smooth and thick, like porridge. Start with the sauce. Make the Yogurt Sauce Combine all ingredients. 4 Place a 20cm x 25cm baking dish in the oven for 5 minutes, until hot. If you grow your own courgettes and have a glut, this is a wonderful way to use them up, being both summery and comforting all at once. zucchini, garlic, cayenne pepper, lemon, green onions, canola oil and 15 more Yotam Ottolenghi and Sami Tamimi’s Basic Hummus Some Kitchen Stories dried chickpeas, tahini, toasted pine nuts, garlic, water, baking soda and 4 more Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. I wish I had paid more attention to the reviews about the fennel; I found the seeds were intrusive and didn’t add a lot of flavor (a new jar no less). 2 Place the grated courgettes in a colander and sprinkle over 1 teaspoon salt. For the sauce3 tbsp olive oil2 garlic cloves, finely sliced3 tbsp oregano leaves3 large green courgettes, cut lengthways into quarters, then finely sliced Salt and black pepper150g feta, broken up into rough chunks100ml vegetable stock, For the pasta and courgette ribbons30g unsalted butter80g pine nuts, roughly crushed2 courgettes (ideally 1 yellow and 1 green)300g pappardelle egg pastaFinely shaved zest of 1 lemon, plus 1 tbsp lemon juice25g basil leaves, roughly shredded. Put an extra-large saute pan for which you have a lid (or use two smaller pans) on a medium-high heat, and melt the oil and 40g butter. Transfer the tin to an oven tray and bake for 50 minutes. Add fried zucchini and any juices, basil-parsley oil, … Many chefs I’ve worked with have held such negative opinions about these little moisture-packed cucurbits that my reaction has become reflex. Add the feta and stock, bring to a boil, then turn the heat to medium-low and leave to cook for 25 minutes, until the courgettes are soft, the feta has melted and the sauce is creamy. 5 large zucchini … Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different effect: maximise courgettes’ freshness by serving them raw, marinated, pickled or grilled; or roast or slow-cook for a creamier result. Combine 60ml olive oil with two teaspoons of lemon zest and a quarter-teaspoon of salt. 2 garlic cloves, crushed. 1 tbsp rose harissa (adjust according to the brand you are using) Overall it is simple, tasty and very beautiful. Ottolenghi first broils the zucchini, which … Heat the oil in a large saute pan on a medium-high heat, then fry the garlic and oregano for one to two minutes, until the garlic just to starts to brown. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with ¾ teaspoon of salt … Drop in the potatoes and boil for 17-18 minutes, until cooked through, then drain. Grill the courgettes and asparagus, turning after a minute and making sure you have mice, clear char marks on all sides. A spanakopita-like filo pie with courgette instead of the usual spinach, and shaved raw courgettes that add bite to a seasonal salad, Last modified on Tue 9 Jul 2019 09.29 BST. Wrap the courgettes in batches in a clean tea towel and wring tightly, to extract as much liquid as possible – you should end up with about 520g courgette flesh. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead o Finish with the pine nuts, a sprinkling of the remaining pecorino and a drizzle of oil. Set aside or refrigerate for up to 3 days, until needed. Let the grated zucchini sit in a bowl with some salt mixed in for 10 minutes. Fold over the overhanging filo, crinkling it up to leave a crumpled top, brush with more oil and sprinkle with the nigella seeds. Drain, refresh under running cold water, then spread out on a plate lined with kitchen paper and leave to dry. Serves six. Put the butter in a large saute pan for which you have a lid, and put it on a medium-high heat. Peel the yellow and green courgettes into long, thin strips (ideally, using a mandoline or potato peeler): you need 300g, so save any excess ribbons and add them to your next salad. 1 large courgette, coarsely grated (about 200g in total) 40g spring onions, thinly sliced. 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