How do i cook courgettes HELP ME!?!
Please help me how do i cook prepare courgettes, im making a chicken roast dinner and thought id try them but i don't know what to do with them, im doing the dinner now so quick if you can please!
10 Points to best helper!
Thank you Www@FoodAQ@Com
10 Points to best helper!
Thank you Www@FoodAQ@Com
Answers:
Enija had an answer that will take care of you quickly and easily as it is nearly the same as my own;
My twist is this - in a large saute pan (with lid or spatter screen large enough to cover) start with 1/4 inch thick [approx!. 1/2 the thickness of the tip of your pinkie] slices of onion first as it will take a little longer than the squash (courgette) slices; as soon as the onions begin to soften and give up their liquids, add 1//2 inch thick slices of courgette!. Cover and let cook on medium heat!. You will see the squash has a lot of water that will come out of it!. Stir onions and turn the squash slices over after 3 minutes, cover and continue to cook another 2 or 3 minutes!.
As soon as the squash is nearly cooked to soft; leave off the cover and turn up the heat!. Let most of the juices release from the veggies and cook away!. If you feel you need to, add a small bit of butter to keep things moist as everything begins to naturally colour and caramelise!.
At this point I add a dash of dry vermouth - however few people have this staple in their cupboard as a cooking ingredient so a quick dash of white wine will substitute - but this is totally optional!!.
Do a quick check for seasoning and add salt and fresh cracked pepper to taste!. My final optional addition is a small amount of either fresh snipped dill weed or a generous pinch of dried dill when the dish is nearly finished cooking!.
The key to doing it this way is the flavours you get from the onion and fresh pepper against the sweetness of the natural carmelisation process!.
Hope you enjoy and keep experimenting!
Edit:
PS - You don't have to peel them, just wash well and remove the stem and bottom ends before cutting into even slices!Www@FoodAQ@Com
My twist is this - in a large saute pan (with lid or spatter screen large enough to cover) start with 1/4 inch thick [approx!. 1/2 the thickness of the tip of your pinkie] slices of onion first as it will take a little longer than the squash (courgette) slices; as soon as the onions begin to soften and give up their liquids, add 1//2 inch thick slices of courgette!. Cover and let cook on medium heat!. You will see the squash has a lot of water that will come out of it!. Stir onions and turn the squash slices over after 3 minutes, cover and continue to cook another 2 or 3 minutes!.
As soon as the squash is nearly cooked to soft; leave off the cover and turn up the heat!. Let most of the juices release from the veggies and cook away!. If you feel you need to, add a small bit of butter to keep things moist as everything begins to naturally colour and caramelise!.
At this point I add a dash of dry vermouth - however few people have this staple in their cupboard as a cooking ingredient so a quick dash of white wine will substitute - but this is totally optional!!.
Do a quick check for seasoning and add salt and fresh cracked pepper to taste!. My final optional addition is a small amount of either fresh snipped dill weed or a generous pinch of dried dill when the dish is nearly finished cooking!.
The key to doing it this way is the flavours you get from the onion and fresh pepper against the sweetness of the natural carmelisation process!.
Hope you enjoy and keep experimenting!
Edit:
PS - You don't have to peel them, just wash well and remove the stem and bottom ends before cutting into even slices!Www@FoodAQ@Com
Serves 4-6
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
Ingredients
450g/1lb small courgettes
4 tbsp flour
1 tsp ground cinnamon
?-? tsp cayenne pepper
2 eggs, beaten
90g/3oz fine breadcrumbs
45g/1? parmesan, finely grated
salt
olive oil and/or sunflower oil for frying
lemon wedges, to serve
mayonnaise flavoured with chilli and basil or coriander for dipping
Method
1!. Quarter the courgettes lengthways!. If they are very small and fresh from the garden use them just as they are!. If they are larger cut the quarters into lengths of about 7!.5cm/3inch!.
2!. Spread out in a colander and sprinkle lightly with salt!. Leave for half an hour then rinse and pat dry!.
3!. Mix the flour with the cinnamon, cayenne pepper and a little salt in a shallow dish or plate and place near the hob!. Set the bowl with the beaten egg next to it!.
4!. Mix the breadcrumbs and parmesan in another shallow dish and place next to the eggs!.
5!. Heat a 1cm/0!.5 inch depth of oil in a frying pan over a moderate heat until a cube of bread dropped into the oil frizzles moderately and browns in 45 seconds!. If it browns more quickly, the oil is too hot - add a little cold oil and turn the heat down!.
6!. Take a few of the courgettes at a time and coat each one thoroughly in the seasoned flour, shake off the excess then dip into the beaten egg!. Finally coat in the breadcrumb mixture and slip it gently into the oil!.
7!. Fry for about 4-6 minutes until golden brown, then drain briefly on kitchen paper!.
8!. Serve with wedges of lemon to squeeze over them as a side dish, or with a bowl of chilli mayonnaise for dipping!.
Www@FoodAQ@Com
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
Ingredients
450g/1lb small courgettes
4 tbsp flour
1 tsp ground cinnamon
?-? tsp cayenne pepper
2 eggs, beaten
90g/3oz fine breadcrumbs
45g/1? parmesan, finely grated
salt
olive oil and/or sunflower oil for frying
lemon wedges, to serve
mayonnaise flavoured with chilli and basil or coriander for dipping
Method
1!. Quarter the courgettes lengthways!. If they are very small and fresh from the garden use them just as they are!. If they are larger cut the quarters into lengths of about 7!.5cm/3inch!.
2!. Spread out in a colander and sprinkle lightly with salt!. Leave for half an hour then rinse and pat dry!.
3!. Mix the flour with the cinnamon, cayenne pepper and a little salt in a shallow dish or plate and place near the hob!. Set the bowl with the beaten egg next to it!.
4!. Mix the breadcrumbs and parmesan in another shallow dish and place next to the eggs!.
5!. Heat a 1cm/0!.5 inch depth of oil in a frying pan over a moderate heat until a cube of bread dropped into the oil frizzles moderately and browns in 45 seconds!. If it browns more quickly, the oil is too hot - add a little cold oil and turn the heat down!.
6!. Take a few of the courgettes at a time and coat each one thoroughly in the seasoned flour, shake off the excess then dip into the beaten egg!. Finally coat in the breadcrumb mixture and slip it gently into the oil!.
7!. Fry for about 4-6 minutes until golden brown, then drain briefly on kitchen paper!.
8!. Serve with wedges of lemon to squeeze over them as a side dish, or with a bowl of chilli mayonnaise for dipping!.
Www@FoodAQ@Com
I slice them into 1/2 inch slices, season with salt and pepper!. Saute with garlic and onions in a mix of olive oil and butter!. Use very little oil and butter!. You don't want them greasy!. Only use Extra Virgin olive oil for the flavor!. Leave them a little crunchy, not mushy!.Www@FoodAQ@Com
http://fooddownunder!.com/cgi-bin/recipe!.!.!.!.
Check this!.Www@FoodAQ@Com
Check this!.Www@FoodAQ@Com