Marinated Courgettes & Mushrooms with fresh herbs
Another dose of quick pickling fun this month - although this isn't a true pickle as such. No cooking required, just a little sitting time.
Courgettes I find can be a bit of a bore. All too often they end up slimy, a pulpy mush relegated to hiding at the bottom of a ratatouille. A rather second rate vegetable it might be said.
Sometimes they can sing - little tiny ones, the size of a finger, split lengthways and barbecued, are a summer treat of the highest order.
Grated, mixed with potato and feta they become fritters worthy of the finest summer feast.
Sliced thin as you can, tossed with a little oil and popped onto a fiercely hot cast-iron griddle, they need only a few minutes to blacken in long lines; dressed with a splash of a fruity oil, a drizzle of dark balsamic and a handful of chopped mint.
Maybe it's that they need recipes that do them justice. More than that they require us to do them justice by buying them in season.
If you've got a garden, do try growing your own - they are one of the simplest vegetables to grow. Just try and pick them before they turn into marrows!
Marinated Courgettes & Mushrooms with fresh herbs - serves 2 as a side salad
Cooking time: 5 minutes, plus 1 hour marinating. Equipment Needed: Swivel Peeler.
Ingredient
- 1 courgette
- Handful of chestnut mushrooms
- Olive oil
- White wine vinegar
- Few sprigs fresh rosemary
- Teaspoon of fresh thyme leaves (don't use dried)
- Teaspoon of wholegrain mustard
Note: You could change the vinegar for balsamic or lemon juice.
Take your courgette and lie it on your chopping board. Using your peeler, take long slivers, the length of the courgette. Do this until you have used the whole thing.
Clean the mushrooms if they need it with kitchen paper, no water - they absorb it. Halve the mushrooms and place them with the courgette in a bowl. Finely chop the rosemary and thyme and add this.
Mix the mustard, oil and vinegar, season with salt and pepper, mix well and pour over the vegetables and fungi. Cover and pop the bowl in the fridge for an hour (it won't matter if you leave it for a while longer).
To serve, let everything come up to room temperature. Brilliant with a barbecue!
To follow Will's food adventures, please visit: theboydonefood.blogspot.com