Sometimes things
just happen. Today I stood on the
biggest pig poop imaginable. Then I
tried to rescue 11 brand new Pekin ducklings from the pond and got beaten up
not once, not twice but three times by the mother duck. Then there are times when you make something
for dinner and forget to serve it. Sometimes that is good, sometimes it is bad.
It is courgette (zucchini)
season. I repeat, it is courgette
(zucchini) season. It is the time of the
year when anyone who has a garden approaches everyone else with a “would you
like some courgettes?”
We enjoy them raw
when they are small, so I had prepared some and then forgotten to serve
them. The next night, they were
superb. Now they are called Marinated
courgettes!
Marinated Courgettes
For 6 small or 12
really small courgettes:
3T lemon juice
(about that from 2 lemons)
the finely grated
zest of the 2 lemons
a large pinch of
salt
freshly ground
black pepper
about 100 ml good
quality olive oil
Whisk together
the lemon juice, the zest, salt and pepper, then slowly whisk in the oil.
Slice the
courgettes as thinly as possible. Use a
potato peeler or a cheese slicer. Place
the slices in a flat dish and pour over the marinade. Cover with cling film or an up-turned plate
and leave to marinate for at least an hour.
Turn the slices occasionally.
Arrange the
slices on a serving dish and drizzle a little of the marinade over the top.
As I have already
been out this morning and picked an armful of the things, watch this space!
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