As promised on Friday, I’m sharing the recipes to make the food I had with you this week! These absolutely beautiful and delicious courgette swirls are up first. I’m not going to lie to you, this dish is pretty labour intensive. It’s delicious, sure,
but I for one probably shouldn’t have spent about 2 hours in the kitchen to make this (with way too much coursework being due in way too soon and all) AND absolutely worth it!
The recipe itself is very simple, it’s just you know, a lot of work. I got a little fed up with chargrilling courgette slices after about 5 minutes (I’m a little impatient), so I thought I’d just do it with raw slices, but then I tried a stuffed chargrilled courgette swirl and oh my word was it tasty! It’s still delicious, when they’re not chargrilled, so if you’re a bit lazy like me, or if time simply doesn’t allow, just mix and match, chargrill some of your slices and leave others raw (they’ll get cooked in the oven anyway). Or leave all them raw to start with, it tastes good either way, it just won’t have that smoky flavour as much.
RECIPE: Stuffed Antipasti Courgette Swirls in a Fruity Tomato Sauce with Marinated Feta
♧ Marinate 1 package of feta by crumbling it up with a fork and mixing it with good quality olive oil, 1 crushed clove of garlic, pepper, dried thyme and dried oregano. Just do it quantities by feeling, since this depends purely on your taste. It tastes best, if you let this sit in your fridge overnight, but it’ll still be tasty if you do it just before and let the magic happen in the fridge, whilst you get on with the rest of the dish. You probably won’t need all of it to for this dish, but it’s really handy to have in the fridge (there’ll be a couple more recipes over the next couple of days giving you ideas how you can use it!)
♧ Cut off the end bits and use a vegetable peeler to cut 3 courgettes into slices (quite thick considering it’s done with a vegetable peeler, but thinner than you could with a knife.) I don’t use the very first one, because it’s just courgette skin, but then I go until it doesn’t really work anymore and repeat this procedure on each side. Keep the middle bit.
♧ In a bowl, mix your courgette slices with about a tablespoon of olive oil, salt, and pepper.
♧ Heat a griddle pan, and griddle all your courgette slices. If this gets too tedious for you, see above!
♧ Whilst this is happening (told you it’d take a while), get cracking with your filling. Mix about 1/2 pack of cream cheese with 2 heaped tablespoons of sweet corn, 1 crushed clove of garlic, dried oregano, salt, pepper, and some curry powder. Taste to see if you like it and adjust accordingly.
♧ Then (the courgettes are probably still going, if not, just set them aside to cool), make a really simple tomato sauce: Fry 1 chopped up red onion in a little olive oil until softened. Whilst this is happening, chop up the middle bits of your courgettes, then add them to the pan. Once they’ve gotten a little colour, add 1 tin of chopped tomatoes. Play around with the flavour, i.e. maybe add a little balsamic vinegar, maybe some thyme, salt, pepper, curry powder, whatever you fancy!
♧ Preheat your oven to 200° C
♧ Once all your components are ready, get layering! In a fairly small casserole start by covering the base with about half the tomato sauce. Then (if you have kids this is where it’s fun to get them involved) smear a little cream cheese on each courgette slice and roll it up! I find this easiest if I just put a little on half the slice, fold it over and then roll, but it’s up to your preference really.
♧ Cover with the remainder of the tomato sauce, followed by some of the marinated feta.
♧ Put the casserole and 1 half baked ciabatta in the oven until the feta cheese has reached desired consistency and the bread has a lovely golden brown colour.