HomeRecepten Ottolenghi’s courgettes van de kamado

Ottolenghi’s courgettes van de kamado

Posted in : Recepten on by : boudewijn Tags: , ,

Ottolenghi’s gerechten verschijnen hier vaak op tafel. Sommige eenmalig en sommige vaker (shakshuka, pasta-met-walnoot-en-salie, gamba’s met ouzo, ananas-met-tamarindepeper en kokosijs) en de gevulde courgettes zijn er daar ook een van.

Het recept staat al online, en heb ik voor het gemak onderaan de pagina gecopieerd.

Mijn twist was de pijnboompitten vervangen door hazelnoten, en de citroen door de zelfingelegde pekelcitroen (https://www.gatheringofkoks.nl/2020/05/12/pekelcitroenen/) .

De hazelnoot was lekker maar niet per se beter dan de pijnboompitten, maar de pekelcitroen gaf hem echt een prachtige kick!

Gezien ik sinds vorige week een nieuwe kamado heb was het uiteraard de bedoeling om de hele maaltijd op de kamado te garen:

  • Kamado: direct vuur, rond de 180C in de dome.
  • 20-25 mins courgettes. Gewoon op de gietijzeren grillroosters.
  • 30 mins aardappeltjes. Krieltjes, boter, salie, rozemarijn, tijm. Dit in een laag grillpannetje. Eerste 15 mins ingepakt in aluminiumfolie, daarna bloot.
  • 5 mins kipfilet, gemarineerd zoals Jeff Keasberry dat aanraadt.

Stuffed courgettes with oregano and pine nut salsa

Serves two as a main course, or four as a side dish.

450g courgettes (ie, 2 medium ones), green or yellow, cut in half lengthways
½ garlic clove, peeled and crushed
1 large egg, beaten
40g pecorino, finely grated
40g fresh sourdough breadcrumbs
Salt
100g cherry tomatoes, quartered
1 lemon – zest finely grated, to get 2 tsp, and juiced, to get 1 tbsp
4 tbsp finely chopped oregano leaves
35g pine nuts, lightly toasted
3 tbsp olive oil

Heat the oven to its highest setting. Using a dessert spoon, scoop out the courgette flesh, but not all of it: you want 1cm of flesh left all around the sides, so the courgettes hold their shape. You’ll end up with four courgette “canoes”. Transfer the flesh to a sieve and squeeze out as much liquid as you can: you should be left with about 100g flesh. Put this in a bowl and mix in the garlic, egg, pecorino, breadcrumbs and a quarter-teaspoon of salt. Crush the tomatoes with your hands, then stir into the courgette mixture.

In a second bowl, mix the lemon zest, oregano and pine nuts. Stir half of this into the courgette mixture and save the rest for the salsa.

Lay the hollowed courgettes cut side up on a medium oven tray lined with baking paper. Drizzle a tablespoon of oil over the top and season with an eighth of a teaspoon of salt. Spoon the courgette filling into the hollows, and bake for 15 minutes, until the filling is set and golden-brown.

While the courgettes are baking, make the salsa. Mix the lemon juice, remaining two tablespoons of oil and an eighth of a teaspoon of salt into the oregano and pine nut bowl.

Once the courgettes are cooked, let them cool a little before serving, with the salsa drizzled over the top.

https://www.theguardian.com/lifeandstyle/2017/oct/07/stuffed-vegetables-recipes-courgette-tomato-pepper-beef-rice-salsa-yotam-ottolenghi

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