12
Courgette Ribbons with Pesto
Preparation time: 10 minutes
Serves: 2
Cooking time: 1½ minutes
Ingredients:
• 750g courgettes
• 2 – 3 tbsp pesto
To Serve:
• Side salad
• Rustic bread
Method:
1 Peel the courgettes and spiralize with the finer blade.
2 Cut the ribbons to the required length.
3 Place the courgettes on kitchen paper, pat dry, discarding the
seeds.
4 Preheat a wok or large frying pan over a high heat without adding
any oil. When hot, add the courgettes and dry fry for 1- 1½
minutes only, turning frequently with a wooden spatula.
5 Remove from the heat, drain well through a sieve and lightly press
the ribbons to extract the moisture. Return the ribbons to the wok
or frying pan, stir through the pesto and serve immediately with a
side salad and rustic bread.
Courgette Ribbons in Tomato Sauce
Preparation time: 15 minutes
Serves: 3
Cooking time: 49 minutes
Ingredients:
• 1½ tbsp olive oil
• 120g onion, finely chopped
• 1 garlic clove, crushed
• ¼ tsp crushed dried chillies
• 2 x 400g tins chopped tomatoes
• ½ level tsp mixed herbs
• 1 level tsp oregano
• 1 level tsp sugar
• 6 courgettes, peeled and stalk removed (1kg prepared weight)
• Salt and pepper to taste
To Serve:
• Parmesan Cheese
Method:
1 Heat the olive oil in a large pan for a couple of minutes and then
add the onion, garlic and crushed chillies. Cook gently for
approximately 2 minutes without colouring, stirring occasionally
with a wooden spoon.
2 Add the tinned tomatoes, herbs, sugar and seasoning and bring
up to the boil, then reduce the heat, put a lid on the pan and
simmer for about 45 minutes or until the onions are softened.
3 Using the finer blade spiralize the courgettes, discarding the
seeds.
4 Cut the courgettes to the desired length with scissors and pat dry
with kitchen paper or a clean tea towel.
5 Either, add the courgettes to the sauce, turning them with tongs to
coat and heat through. This should take two minutes only. Serve
immediately. OR preheat a wok or large saucepan and without
adding any oil, dry fry the courgettes for 2 minutes, turning with
tongs. Drain the courgettes through a colander, pat dry and serve
immediately with the sauce spooned over.
Note:
• For a change a little chopped bacon may be added with the
onions and garlic.
• If time is short, substitute your favourite jar of pasta sauce.
FP432020MAUS Rev1.qxp_Morphy Richards Instruction Book 15/11/2016 19:29 Page 12
