Monday, 2 July 2007
Recipe: Sweet-and-Sour Courgettes
Ingredients: 1 kg Courgettes (or Zucchini, for non UK cooks); 2 tablespoons Olive Oil; 30g Butter; Salt; generous pinch of Cinnamon; freshly ground Black Pepper; 4 tablespoons of Wine Vinegar; 2 tablespoons of Sugar (or sweetener).
1. Slice the Courgettes into half-inch rounds, place in a colander and sprinkle with salt; leave for an hour to sweat out their water.
2. Melt the Butter in a saute pan along with the Oil. After the Courgettes have finished 'sweating', cook them over a medium heat in the Oil/Butter mixture for about twenty minutes or so, until tender.
3. Add the Cinnamon (sprinkle it across all the Courgettes to avoid it just sticking in one 'glob'), a generous amount of Pepper, Vinegar and Sugar, and continue to cook for a few more minutes, turning the slices in the cooking juices. When they are done, the courgettes should be nicely browned, and the cooking juices should be quite syrupy.
I think this is originally Elizabeth David, as interpreted by Jane Grigson....