Courgette and Pecorino Fritters.

Serves 3-4       preparation time 15 minutes       baking time 20-22 minutes
Turn your bumper courgette crop into satisfying snacks, delicious hot and/or cold.

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Courgette and Pecorino Fritters (3)

  • 250g courgette; shredded
  • 1 large egg
  • 70-100g grated pecorino (an Italian cheese made from ewes’ milk)
  • 100g Panko (or 80g polenta for gluten free)
  • 1 clove garlic (crushed with press)
  • ½ tsp pepper
  • 2 tbsp olive oil, for greasing the baking sheet
  1. Toss courgette and salt together in a large colander and place in sink to drain for 10 minutes. Then Squeeze to drain even further.
  2. Mix pecorino, panko, crushed garlic, the egg and pepper in a large bowl; and stir in the drained shredded courgette.
  3. Scoop a table spoon of ‘dough’ and drop onto a large greased baking sheet, roughly shaping each into a log.
  4. Bake in a 200°C oven for 20-22 minutes, turning halfway through.
  • Dipping Sauce:
    • Stir chopped chives and basil into sour cream.
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1 rotisserie chicken – 7 different meals

Today I purchased one rotisserie chicken; which of course, for one person, is rather extravagant. I decided to dissect the chicken into: 1 portion of deboned chicken legs; 2 portions of skin-less chicken breast; scrape and cut all remains of chicken meat off the carcasses and bones, split this in 2 portions roughly ¼ and ¾; and finally place all the bones, skin and carcasses in a large saucepan for stock.

chicken

    For the stock (makes upto 4 portions):

  • the bones, skin and carcasse
  • 1.5-2 ltr water
  • 1-2 roughly cut onions,
  • 2-4 chopped carrots,
  • 1-2 potato roughly cut
  • Herbs to taste
  • 200g green/mixed lentils
  • Let it simmer gently for 1-2 hours.
  • What I also did was hang a strainer into the pot/stock placing the lentils in the strainer; thus still part of the stock but without them getting mixed into the stock
  • Drain the stock; then add the lentils and set aside to cool.
  • Portion into 4 small containers; freeze when cool enough

As I had a portion of Bombay cooked lentils I use the ¾ chicken bits and mixed it to the lentils, added some spices, and had my lunch.

The ¼ portion of chicken meat went into a chicken mayo, spiced with garlic and chilli powder and a drop of lemon, ready for spreading tomorrow.

The 2 portions of chicken breast went straight into a small freezer bags each, and when they are cold enough, place them in my freezer.

Now – I ask – am I still extravagant? No, I think not. For £4 for the chicken & £1 for the vegetables getting food for 5-7 people depending what I do with the chicken breasts; not bad if I say so myself.