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Braised Courgettes
Who has braised a courgette or marrow before? Unlikely these days, as I figure most people assume this method of cooking will make them mushy and tasteless, but actually the opposite is true. I first came across courgettes cooked this way in an ‘ingredients-led’ Italian restaurant, served with nothing more than really good olive oil and salt. It was a revelation. Here, the courgettes hold their weight and stay firm, while retaining the added flavours of chilli, lemon juice and mint. I like to serve this with grilled fish or roast lamb as a side dish, or as a central salad in a multitude of ways, such as with crumbled feta and mint, ricotta and oregano, or burrata and basil.
SERVES 4 as a side dish or large salad
Preparation time 5 minutes
Cooking time 15 minutes
3 tbsp olive oil
1 dried chilli
4 courgettes (ideally a mixture of green, yellow and white)
½ tsp sea salt, plus extra to serve
100ml water
grated zest and juice of 1 lemon
handful of mint leaves, chopped
Heat the olive oil in a wide lidded saucepan over a high heat. Crumble the chilli (you can leave out some of the seeds, depending on how hot you like it) and add it to the pan, allowing it to infuse in the oil for a minute or two. Now put the largest courgettes into the pan and cook for 2 minutes, followed by the smaller ones. Add the salt and water to the pan, cover with a lid and cook for a further 2 minutes. Turn the courgettes over with a pair of tongs, re-cover and braise for a further 2 minutes. Repeat this a few times, replacing the lid after each turn, until they are cooked but still firm – this will take about 15 minutes in total. You definitely don’t want them to be mushy!
Remove from the heat and allow to cool a little so you can handle them. Cut them into 2–3cm-thick slices and place in a serving dish, squeeze over the lemon juice and sprinkle the lemon zest and mint leaves across the top. Season with a little more salt. These are equally delicious served hot or cold.
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