Radio New Zealand - Te Reo Irirangi o Aotearoa

Baked Baby Courgettes with Preserved Lemon

Chef: Kate Fraser (editor of Zest, The Press) as heard on Nine To Noon Tuesday 23 February 2010

Tags: starter, courgette, zucchini

(Serves 4)

Ingredients

• eight finger-sized courgettes
• 2 cloves garlic crushed
• 1 small preserved lemon, peel only (discard the pulpy flesh), diced
• 1 Tbsp lemon juice
• 2-3 Tbsp olive oil,
• Handful of coriander leaves, (or parsley) chopped.

Method

Preheat oven to 180°C.

Oil an oven dish.

Put garlic, diced preserved lemon and lemon juice in a bowl (or use mortar and pestle) and pound to a paste. Add sufficient oil to make a sludge, and use your hands to coat each courgette before placing in the oven dish. Top with any remaining sludge and or oil and bake uncovered for 20 minutes or until vegetables are soft and beginning to brown. Add chopped herbs to serve.

John Hawkesby’s wine recommendation

Pinot Noir
Alexander 2008

Merlot
Man O' War Merlot Cabernet Franc 2008