Courgette Bake Recipe Jamie Oliver Food

ITALIAN FRIED COURGETTE FLOWERS

Italian Fried Courgette flowers image

Provided by Jamie Oliver

Time 43m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup self-raising flour
1 cup beer
Sea salt
1 egg white, whisked
8 baby courgettes (zucchini) with flowers
Vegetable oil, for frying
2 red chiles, finely chopped, seeds removed
A handful of fresh mint leaves, finely sliced
A drizzle of good quality herb vinegar

Steps:

Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar.

JAMIE OLIVER'S BAKED FRUIT

Jamie Oliver's Baked Fruit image

Jamie Oliver via Toronto's STAR newspaper. Serve with vanilla icecream, whipped cream, or yogurt cheese sweetened with a little maple syrup.(I liked my still-warm plums, nectarines and bananas with just a drizzle of brandy over-the-top.)

Provided by Gerry sans Sanddunes

Categories Dessert

Time 17m

Yield 8-10 serving(s)

Number Of Ingredients 3

Ingredients

1 vanilla pod, cut in quarters
1 cup granulated sugar
4 lbs mixed fresh tender fruit (e.g. plums, nectarines, peaches, figs, apricots, strawberries, firm bananas)

Steps:

Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
Wash fruit.
Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
Place fruit in a single layer on baking sheet (s).
Sprinkle with about 1/2 cup of vanilla sugar.
(Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
Serves 8-10.

Nutrition Facts : Calories 96.8, Carbohydrate 25, Sugar 25

BEAUTIFUL ZUCCHINI

Beautiful Zucchini image

I enjoyed a taste of this colourful bowlful at the old fruit and veg market on the outskirts of Rome. It's a hectic place, but boy is everyone friendly. What I love is how such a simple combo of good ingredients really allows each one to sing. It's cheap, tasty, honest food and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta or even baked in a frittata.

Provided by Jamie Oliver

Categories side-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 8

Ingredients

Olive oil
1 clove of garlic
50-gram (1.8-ounce) piece of higher-welfare guanciale (cured pig's cheek) or smoked pancetta
4 firm zucchini
200 grams (7 ounces) ripe cherry tomatoes, on the vine
4 sprigs of fresh flat-leaf parsley
Sea salt
Freshly ground black pepper

Steps:

Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.

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