Stuffed Courgettes Food

STUFFED COURGETTE FLOWERS

Steps:

• To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside.
• In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside.
• Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don't have a deep-fryer, see right.) Working in batches so you don't overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.

ITALIAN STUFFED COURGETTES

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
• To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
• Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.

STUFFED COURGETTE ROLLS

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.

SAUSAGE & HERB STUFFED COURGETTES

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
• Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
• Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
• Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins - cover towards the end if browning - until the courgettes are tender and the filling is golden. Serve with a salad, if you like.

STUFFED COURGETTES

Steps:

• Slice the courgettes length ways, 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 minutes. Can be prepared up to 6 hrs ahead.
• Mix the ricotta with lemon juice and seasoning to taste.
• 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.