News Categories

Culinary News (167)
Herbs and Spices (66)
Recipe Ideas (54)
All (880)

Back

Dried herb flavours brought out in courgette dish

Courgettes bring out herb flavours

Chefs looking for new flavour ideas to accompany a lamb or chicken dish may be interested in Yotam Ottolenghi's crushed courgette recipe.

Mr Ottolenghi - chef and patron of the Ottolenghi and NOPI restaurants in London - described the "minty pulp" as his "favourite accompaniment to lamb or chicken".

Outlining the recipe in his weekly column for the Guardian, Mr Ottolenghi said to add dried mint, thyme, salt, black pepper and oil into a bowl of courgettes and garlic cloves, before mixing the ingredients together and placing them in a medium-sized baking dish.

The benefit of courgette dishes, he explained, is that the vegetables "soak up other flavours and accentuate them in an easy, elegant way".

He noted the courgettes and herbs should be baked in the oven, left to cool for around half an hour and then blended together.

Finally, the cloves of garlic should be squeezed from their skins and all the ingredients mashed together in a mixing bowl, stirred in with fresh mint and dill. 

Related Products: Cracked Black Pepper, Sea Salt, Thyme, Mint Sauce

The news feeds on this site are independently provided by Adfero Limited © and do not represent the views or opinions of McCormick UK Ltd