Tuesday, September 14, 2010

Courgette with lemon, basil, pine nuts and feta

Readers of the blog, my most sincere apologies for the lack of content since last week.  I have been in the North of Ireland observing the elimination of my childhood home and, despite the fact that a replacement will soon take its place, its very strange to see. 
I have also had a nasty tummy bug which my husband is adamant was a hangover (we stand divided on that matter) and coupled by the fact that I also had a job interview this morning, I have not spent a lot of time in the kitchen this past week.

However I guarantee you that this recipe is enough to make up for my absence, I urge you to try this, it tastes amazing and got an astounding amount of praise from the hungry mob here.  It also happened by accident which I find usually yields the best results.


You will need, for two as a side:

4 small organic courgettes
2 tblsps olive oil
1 knob of butter
juice of half a lemon
1 small bunch basil leaves
1 handful of pine nuts, toasted.
good quality feta cheese


Heat the oil and butter in a shallow pan with a lid.  Slice the courgettes on the slight diagonal, and place them into the pan and cook for about 15 minutes with the lid on, shaking every so often to distribute the cooking.  The beauty about this dish is that some courgette will turn golden and others not, I love the unevenness of it, so don't worry if you think it looks a little odd, it tastes better this way I assure you.


After about 12 minutes add the torn basil leaves and cook on a low heat for a further 3.
Squeeze over the lemon juice and turn off the heat.  With a slotted spoon, place the courgette on each plate and spoon over the juice at the bottom.


Sprinkle over the pine nuts and crumble of over the feta.
Eat and enjoy.  We ate this with leftover escalope of chicken (called 'snitchel' by my four year old) and it was delicious.  Its so simple, I cannot wait to make it again.



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