York

Apples for Eggs Recipe: Courgette Antipasti

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September 23rd, 2013
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The community-based Apples for Eggs food swap event, having taken place last Saturday here in York, introduced the archaic way of swapping food to its participants, hence making food the all-dominant currency. It is a great way to get to know the people offering self-produce next to you, to chat about food and to perhaps even get a secret recipe for the indulgence of your taste buds. It is an outstanding alternative to spending money for food and participating is definitely worth it! Here is one of the recipes Ian, one of the participants, gave to us:

Courgette Antipasti

(Borrow the following ingredients from your Gran…)

2 courgettes

Olive Oil

2 Large cloves of garlic

1 red chilli (can be de-seeded)

1 lemon

1 tsp fennel seeds

Sea salt flakes

Black pepper

The Prep.

Cut the courgettes in to ½cm thick strips, drizzle with a little olive oil.

Finley slice the garlic and chilli. Grate the zest from the great lemon.

The Biz.

Heat a griddle pan until very hot (don’t put your face on it). Cook the courgette in the griddle pan, turning occasionally. When it is nicely charred and soft remove from the pan. You may need to cook the courgette in batches, don’t worry, the courgette won’t mind.

Once the courgette is cooked, on a medium heat, heat 2 tbsp of olive oil in a small pan. Add the garlic, chilli and fennel seeds, cook until the garlic and chilli have softened, but not coloured too much. Pour all this over the courgette, add the lemon zest, and the juice of half the lemon, mix everything together. Season with black pepper and sea salt flakes. It can be eaten warm or leave it to rest for a while, the courgette has no where to be.

The End.

This antipasti can be smushed on to bread (griddled sourdough would make the courgette happy). Or it can be stirred through some spaghetti or tagliatelle with a grating of parmesan.

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