In honour of the new Royal baby, well as this is just about the poshest sounding courgette (zucchini) recipe ever I definitely think it is one fit for royalty, I thought I would share my courgette caviar recipe. This was introduced to me by French friends Hélène et Françoise last year we are now hooked - it is so delicious and a real taste of summer aperos.
The flavour combinations are sublime, it is fresh and zingy, plus it is a great way to use up the inevitable courgette glut (that I know so well). It is easy to make and it keeps well in the fridge – it is the perfect recipe. I have also tried freezing it and although it comes back a little watery it works fine.
We have it with our aperos; spread onto toasts or baguette slices, plus as a dip for breadsticks and carrot sticks, or for a lunch we spread it onto grilled vegetables (aubergines, courgettes and squashes) and top them with grated cheese. It is delicious all ways. Go on, give it a go, you won’t regret it.
|Courgette caviar perfect for aperos|
2 small onions
2 garlic cloves
85g black olives (optional)
4 mint leaves
3 large basil leaves
A bunch of parsley
Juice of a lemon
1 tsp of thyme
Natural yoghurt or crème fraiche (optional)
Wash and cut the courgettes into small cubes, drizzle with olive oil, season with salt and pepper and roast until soft.
Stone the olives, if using, and chop finely with the onions, garlic, mint, basil and parsley. When the courgettes are cooked, mix with the herb mixture and leave to chill. Blend when cold then add the lemon juice and thyme and check seasoning. If you would like, add natural yoghurt or crème fraiche just before serving to get the desired spreadable or dip-able consistency.