Ingredients: 2 small courgettes, 2 small dried chillies, 1 glove garlic, olive oil, butter, lemon, sea salt, freshly ground black pepper.
Note: I halved the ingredients to serve 2 people.
Slice the courgettes into 1/4 inch rounds making sure they’re uniformly cut.
Heat a large frying pan or saucepan and add a glug of olive oil, the sliced garlic and the crushed dry chillies. Add the courgettes and fry for 2-3 minutes until they start to brown.
Once browned add a knob of butter, the juice of a 1/4 – 1/2 a lemon and season with sea salt and freshly ground black pepper. Cook for another 2-3 minutes and serve!
The recipe clearly states that the courgettes should be sliced evenly and be roughly 1/4 inch thick. I was worried about getting the consistency with a knife so I decided to use a cheese grater on the cutting surface, something that worked really well I think.
I like the fact that I’m starting to adapt and question the recipes… One of the things I’ve learnt throughout this challenge is that the recipe isn’t always right – little variations in temperature, surface, speed and kitchenware make all the difference. I’ve learnt to experiment, try something new and trust my senses – does it look, smell, taste right – and I’m really pleased with my progress.
This recipe was really tasty, the chilli gave a dish that could of been bland a lovely kick and the garlic was subtle but not overpowering. The courgettes were sweet and soft and worked well with the chilli.
My one criticism of the recipe was the amount of butter/oil that coated the courgettes but that could be my mistake rather than the recipe’s.
I enjoyed this recipe so much I made it again 2 days later – give it a go!