Courgette Recipe Jamie Oliver Recipe Fo Recipe For Chili

AMAZING PICKLED AND MARINATED VEGETABLES

Steps:

• Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
• Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
• Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
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• Choose 1 of the following vegetable and herb options: .

COURGETTE / ZUCCHINI PASTA WITH CHILI, GARLIC & PARMESAN

Steps:

• In a large pan of salted water, put the pasta on to boil.
• Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
• Melt the teaspoon of butter in a large frying pan and add the garlic.
• Cook for a couple of minutes and then add the chilli and courgette/zucchini.
• Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
• Remove from the heat and stir in the parmesan.
• When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
• Plate up the pasta and serve with the courgette/zucchini mixture on top.

BEAUTIFUL ZUCCHINI

Steps:

• Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
• Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.