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Recipe for :

Fried Courgettes with Cucumber and Yogurt
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

3 - 4 courgettes,
60g (2oz) flour, for coating
vegetable oil, for frying
salt and black pepper
Tzatziki (see below)

Method
  • Choose fresh and firm courgettes, otherwise they look and taste "droopy", once they have been fried.
  • Top and tail the courgettes. Lightly scrape them under running water. Slice them lengthways in medium slices, about 3 - 4 slices each courgette.
  • Spread them out and sprinkle salt and pepper over them.
  • Coat them lightly in flour and fry briefly in hot oil, turning them once, if they are being shallow-fried, so they acquire a light golden color on both sides.
  • They should be served very hot and eaten after having being dipped in the Tzatziki.

Serves 4

Tzatziki (Cucumber and Yogurt Salad)

Ingredients

1 tablespoon olive oil
1 teaspoon vinegar
1 clove garlic, peeled and crushed
300gr (10 oz) Greek or Greekstyle natural yogurt
1 big cucumber, peeled and coarsely grated
a pinch of dried mint
a little salt and black pepper
olives, to garnish

Method

  • Mix the olive oil, vinegar and garlic in a small bowl.
  • Add the yogurt and mix well.
  • Drain the cucumber and add to the yogurt with the mint, the salt and pepper and mix again.
  • Leave the mixture 1 - 2 hours in the refrigerator.
  • Garnish with a few black olives.

Serve lightly chilled, with crispy slices of courgettes, or slices of fried aubergines. It can be also served as an accompaniment to roast meat or roast chicken.

Martin James

 
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