ZUCCHINI PROVENCAL
My sister created this recipe and shared it with me. She has a huge vegetable garden and each year works with her abundant yield, combining her vegetables in many different ways. Somehow, she always seems to come up with a new dish that's both colorful and delicious!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.
Nutrition Facts :
COD PROVENçAL
Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
- Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
- Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
- Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
- Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
- Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 5.33 milligram of sodium
STUFFED COURGETTE ROLLS
Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter
Time 20m
Yield Makes 24 rolls
Number Of Ingredients 7
Steps:
- Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
- Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.
Nutrition Facts : Calories 49 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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