Following advice from Meike in Germany and Lee in Queensland, Australia, I set about preparing the medium-sized courgette. First I cut it into fairly thick slices. Then I dipped them. First in plain flour I had seasoned in the green bowl. Then into the egg mixture. Then over into the white bowl where I had some oven-dried white breadcrumbs
The courgette slices were then placed on an oven tray that I had brushed with olive oil...
Then onto the plate along with new potatoes, buttered asparagus and three caramelised onion and pork sausages
It made for a very nice meal. The courgette slices were crunchy on the outside and rather creamy on the inside. It would be nice to play around with different levels of seasoning and herbs in the flour mixture. It's a question of balance . I think I got it right last evening. It would be easy to overdo or under do the seasoning element.
Great meal. I've used zucchini in salads and just plain fried.
ReplyDeleteCourgette (NOT zucchini!) does become more flavoursome when fried or roasted in oil.
DeleteSounds delicious!
ReplyDeleteIt was.
DeleteThe courgette idea sounds great. Have to say though, the end plate of food looked rather dry and unappealing with no gravy or something similar.
ReplyDeleteThere was a lot of moisture in the courgettes slices and the asparagus too. Sometimes gravy can interfere with tastes - overwhelming the meal.
DeleteNice to see my suggestion was picked up by this chef! The meal looks great in my opinion :-)
ReplyDeleteIt was very nice.
DeleteWhen can I pop over for a taste?
ReplyDeleteSorry, there's none left ADDY. You'll have to make your own.
DeleteA lot of work for one courgette! Another idea is to add to veg soup which is going to be liquidised.
ReplyDeleteIt was only an extra five minutes to deal with the courgette. I would do it again. Thanks for the soup tip.
DeleteQuite made my mouth water and only 10 am... Mary Berry better watch out!
ReplyDeleteI look nothing like Mary Berry!
DeleteThat looks interesting, maybe with a sprinkle of cheese on top.
ReplyDeleteMaybe next time I will try that.
DeleteSomething crazy is going on! I wrote and published a comment a couple of hours ago...but it's not here!
ReplyDeleteI wrote that your meal looks delicious...and I asked if you had read the further comment I'd left on your previous post. :)
Drinking vast quantities of Australian wine when blogging can addle the memory.
DeleteI guess you're talking from experience, Yorkie. :)
DeleteThat looks like a nice, balanced meal there. I'd order that off a menu.
ReplyDeleteDown at The Yorkshire Pudding Bistro, I would charge you $45 for that meal. Don't forget a generous gratuity for your waiter!
DeleteIt looks very good.
ReplyDeleteAsk your cook to make you some.
DeleteExcellent! Glad you were able to make use of it!
ReplyDeleteIt was the medium one, not the big one. Our oven's not big enough for that!
DeleteOh, I have to have a go at these, they look yummy.
ReplyDeleteBriony
x
Well worth a try Briony.
DeleteI shall try those courgette slices - they sound really good.
ReplyDeleteHalf an hour in a hot oven should do it. The seasoning is key.
DeleteLooks good to me..
ReplyDeleteThanks Graham.
DeleteYum! That looks like a great meal! I love courgettes but I've never called them that. :)
ReplyDeleteI guess you are another member of the Zucchini tribe!
DeleteLooks good. It's nice to try something different from the usual. I don't think anyone mentioned stuffing a larger one with cooked ground (minced) beef and tomato sauce (and seasonings if you like). My mother used to use the larger ones for this. Bake in the oven until the veg is tender, adding shredded cheese a few minutes before removing from oven. Kind of like lasagna but with zucchini instead of noodles, and not layered :)
ReplyDeleteZucchini posts seem to be popular at the moment: Sightlines might amuse you.
ReplyDelete