Latest news with #courgettes
Telegraph
30-06-2025
- General
- Telegraph
Courgette and feta frittata
This frittata is the perfect thing to eat now, as courgettes are bang in season. Get the Romana variety if you can, they're tastier. Overview Prep time 10 mins Cook time 15 mins Serves 2 Ingredients 4 tbsp olive oil 2 courgettes, sliced into 1-2cm-thick discs (cut these into half-moons if your courgettes are particularly large) pinch of chilli flakes 1 garlic clove, grated 3 large eggs, beaten and seasoned 1 tbsp chopped parsley 100g feta, diced handful of rocket, to serve (optional) Method Step In a sauté pan that has a lid, heat 2 tbsp of olive oil. Step Add the 2 sliced courgettes, a pinch of chilli flakes, 1 grated clove of garlic and a pinch of salt, and sauté over a medium heat to colour. Step Add a few teaspoons of water and cover with the lid. Step Cook over a medium heat for 2-3 minutes, until just cooked – you want the courgettes to be soft but still retain their colour. Remove from the pan. Step Gently heat the remaining 2 tbsp of olive oil in a small, ovenproof non-stick frying pan (about 20cm; still large enough to hold 3 eggs). Step Allow the eggs to settle, then gently stir to cook the eggs but not scramble – you want just to start the cooking process. Stir a couple of times then allow the eggs to settle again. Step Cook over a low heat until only a thin layer of uncooked egg remains on the top of the frittata. You want it to set but only with a slight wobble. Step Meanwhile, preheat the grill. Step Place the pan under the grill and cook the frittata for 1-2 minutes, just until the surface of the eggs is cooked and the feta has just started to caramelise. Serve immediately with a handful of rocket leaves on top if you like.
Telegraph
25-06-2025
- General
- Telegraph
Pork medallions with charred courgettes and courgette salsa
If you grow your own courgettes you'll know the feeling – one minute there are none, and the next you've got a glut and no clue what to do with them all. Here we're grilling some lovely round discs of courgette, which just so happen to be the perfect size to match chunks of pork fillet. Also shaved raw, they make a great salad or a fresh little garnish alongside, and whatever's left goes into a zingy salsa. Nothing wasted.
BreakingNews.ie
23-06-2025
- General
- BreakingNews.ie
Sami Tamimi's courgette and leek ijeh – Arabic frittata
'What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs,' explains chef Sami Tamimi. 'In Palestine, it's often made with finely chopped herbs and onions. I like the addition of fresh mint, dried mint and dill or fennel seeds.' Advertisement Courgette and leek ijeh (Ijehet Kousa w Kurrath) Ingredients (Serves 4-6) 250g frozen peas, defrosted 2 courgettes (300g) 1 small onion (150g) 1 large leek, finely chopped (175g) 50g plain flour 15g fresh parsley, finely chopped 10g fresh mint leaves, thinly shredded 1¼tsp dried mint 1tsp Aleppo chilli flakes (or regular chilli flakes) ½tsp ground turmeric 1tsp dill or fennel seeds, slightly crushed 3 large eggs, lightly beaten Salt and black pepper 3tbsp olive oil To serve: lemon wedges sour cream (Ola O. Smit/PA) Method 1. Put the peas into a food processor and blitz for a few seconds – you want them to be slightly crushed but not mushy. Place in a mixing bowl and leave aside. 2. Trim the courgettes and peel the onion, then, using the coarse side of a box grater, grate them on to a clean tea towel or muslin. Gather the ends of the tea towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated courgette and onion to the peas, along with the leek, flour, herbs, spices, eggs, 1¾ teaspoons of salt and a good grind of black pepper. Mix well to form a uniform batter. Advertisement 3. Place a large (28cm) shallow non-stick pan (with a lid) on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan and cook for about 17 minutes on a low heat, shaking the pan a few times to make sure it doesn't stick at the bottom, and running a rubber spatula around the sides, until the edges start to get golden brown. Get a large flat plate and it place over the pan. 4. Carefully invert the pan, plate and all, so that the ijeh ends up on the plate. Slide it back into the pan to cook uncovered for 15 minutes, until it is firm and cooked through. When ready to serve, slide the ijeh on to a serving plate, squeeze over a little lemon juice and serve with lemon wedges and sour cream on the side. (Ebury/PA) Boustany by Sami Tamimi is published in hardback by Ebury. Photography by Ola O Smit. Available now
Telegraph
18-06-2025
- General
- Telegraph
Tagliatelle with courgettes, peas, feta and dill
For this, you want to cook the courgettes until they become a little golden but not so much that they get soft and collapse. Getting courgettes really soft is right for some dishes but not this one. The seasoning should be assertive. Linguine can be used instead of tagliatelle. You can also make quite a different but delicious version using the same recipe but adding hot smoked flaked trout or salmon instead of the feta. Ingredients 2 tbsp olive oil 235g courgettes, cut into slices (about ½cm thickness) 75g sugar snap peas, cut in half along their length 1 garlic clove, grated to a purée 200g tagliatelle 60g peas, defrosted if frozen finely grated zest of ½ lemon 75g feta, crumbled 4 tbsp Greek yoghurt 1 tbsp chopped dill 1 tbsp chopped parsley 2 tbsp lemon juice, or to taste grated Parmesan, plus more to serve (optional) Method Step Heat a large frying pan set over a medium heat with 2 tbsp olive oil and sauté 235g sliced courgettes, cut into slices, cooking them on both sides until they are golden in patches – about 5-6 minutes each side, but be guided by the colour. Step Just before they get to that stage, add 75g halved sugar snap peas and a pureed clove of garlic and continue to cook until the courgettes no longer look raw but are still crispy – about 1-2 minutes. Step Meanwhile, cook 200g tagliatelle in a pan of boiling salted water until it's ready, or according to the packet instructions. Drain – keep a cupful of the water – and put the pasta back in the pan in which it was cooked. Step Add the vegetables to the pasta, including 60g peas, along with the finely grated zest of ½ lemon and 25ml of the pasta cooking water. Step Warm through on a medium heat, turning the pasta and vegetables over with tongs – the water, yoghurt and feta should come together and thicken a little. Step Remove from the heat. Stir through 1 tbsp each of chopped dill and parsley, 2 tbsp lemon juice (added to taste), and season well. Step Serve immediately. I don't add Parmesan but do so if you want to.
