courgette & jalapeño bake
seared marrow w/ juicy charred onions in a smooth luxurious garlic & herb sauce lifted by spicy jalapeño notes all topped w/ cheese & tomato
IngredientsMakes: 1530g (6)
| 200g | hotdog onions lite | (recipe below) | |
| 635g | seared marrow | (recipe below) | |
| 20g | olive oil | ||
| 110g | pickled jalapeño | ||
| 625g | garlic cheese white sauce | (recipe below) | |
| 160g | ripe tomatoes | ||
| 50g | mature cheddar |
Method
| Using up courgettes that escaped your attention and got a bit bigger than you'd like! |
| Prep the ingredients in the order listed, you can do the onions and marrow / courgette in parallel! |
| Then assemble layers of marrow, onion, jalapeño & sauce. |
| Repeat until bake tray is near the top, this was just right for 26cm x 19cm baking dish. |
| Top with sliced tomatoes & cheese & bake 170C / 30mins. |
| If some folk don't like spiciness like the kids or mums you can leave the jalapeños out & serve w/ green tabasco sauce. |
hotdog onions lite
slow cooked thick cut onions - soft & slightly charred
IngredientsMakes: 200g
| 10g | olive oil | ||
| 400g | (3) | onions | |
| 2g | salt |
Method
| Peel the onions, then cut them in half north pole to south & then in thirds. |
| Keep the thirds in one piece for cooking. |
| Heat the oil on a medium heat & add the onions in whole thirds covering the bottom of the pan. |
| Season, turn the heat down to minimum and place a lid on top. |
| Cook for about 30mins - checking after 20mins - until they are soft & nicely charred on the bottom. |
| Carefully turn them over & cook for another 10mins with the lid on. |
| Put to one side and use when required. |
seared marrow
sliced seared marrow
IngredientsMakes: 635g (4)
| 1100g | courgette | ||
| 60g | olive oil | ||
| 4g | salt |
Method
| Slice up the courgette into sub centimeter slices so you can remove any fully formed seeds. |
| Remove them, then dust liberally w/ salt, turn them over & repeat the dusting. |
| This will stop the bake coming out too sloppy and tasteless. |
| Leave them for about an hour so the salt draws water out of the courgette. |
| Rinse them under cold water the pat them dry. |
| Brush w/ olive oil and sear until golden. While they sear brush the top ready to flip them. |
| Sear ~2m30sec each side on high. |
| Black pepper is quite a nice addition too! |
garlic cheese white sauce
smooth cheesy luxurious sauce - think mac n cheese / moussaka
IngredientsMakes: 625g
| 66g | butter | ||
| 47g | plain flour | ||
| 426g | semi skimmed milk | ||
| 2g | salt | ||
| 90g | garlic and herb roule |
Method
| Makes a nice thick smooth herb garlic cheese sauce! |
| Melt the butter over a medium high heat. |
| Add the flour and whisk until smooth. |
| Add the milk keep whisking until the sauce has thickened |
| Remove from the heat, break the cheese into smallish lumps. |
| Add them to the sauce and whisk until smooth. |
| Loosen with veg or chicken stock if required. |
| If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for! |
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