Thursday, November 12, 2015

This week's recipe: Courgette chips

We love to use "in season" vegetables and at the moment courgettes are looking superb. These are not main courses but make wonderful accompaniments to any dish
Courgette chips
Top and tail some larger courgettes and slice in half lengthways (about 14 or 15 cm long). Allow about 4 or 5 per person. Put some foil on a large ovenproof tray and heat the oven to 180 ⁰C. Sprinkle some extra virgin olive oil and some dried herbs and seasoning over the courgettes and make sure they are well covered. Lay the courgettes cut side down on the foil and cook for about 20 minutes. When you turn them over they should be quite soft but browning slightly. Put them back into the oven until they are nice and crisp on the edges. You will find they shrink quite a bit, but the flavours concentrate so well. Serve as you would chips
© John & Lynne Ford, Adamastor & Bacchus 2015

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