Caviardecourgetteszucchinicaviar Recipes

CAVIAR DE COURGETTES - ZUCCHINI CAVIAR

Steps:

• Cut the courgettes into 1/2" thick slices.
• Cook them in simmering salted water for 15 minutes.
• During this time, take the pips out of the olives, and chop them up with the onions, garlic, mint, basil and parsley.
• Drain the courgettes as soon as they are soft and mashable.
• Blend the herb/onion mixture with the courgettes.
• Let cool. When it's cool, whizz it up in a processor, or press it through a food mill.
• Add the fresh lemon juice and the thyme.
• Salt and pepper this, according to your own taste, but making sure there is enough of this seasoning to bring out the flavor of the food.
• At the last minute, add the liquid creme fraiche, using a whisk to blend and get the right consistency (spreadable - dippable).
• Keep this cool and serve with toast fingers or sliced French bread.

ZUCCHINI AND TOMATO CAVIAR

Steps:

• Bring a large pot of water to boil.
• Add tomatoes and blanch 20 seconds.
• Drain.
• Peel, seed and chop tomatoes.
• Heat oil in a heavy large skillet over medium-high heat.
• Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes.
• Stir in tomatoes, Worcestershire and lemon peel.
• Season to taste with salt and pepper.
• Refrigerate until well chilled, at least 3 hours and up to 8 hours.
• Drain off excess liquid.
• Add lemon juice and toss gently.
• Transfer to bowl.
• Serve with toasted pita bread.