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.
- 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
- Toss courgette and salt together in a large colander and place in sink to drain for 10 minutes. Then Squeeze to drain even further.
- Mix pecorino, panko, crushed garlic, the egg and pepper in a large bowl; and stir in the drained shredded courgette.
- Scoop a table spoon of ‘dough’ and drop onto a large greased baking sheet, roughly shaping each into a log.
- Bake in a 200°C oven for 20-22 minutes, turning halfway through.
- Dipping Sauce:
- Stir chopped chives and basil into sour cream.
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.
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.