‘POLYPHONY’ COUR­GETTES

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 4 tbsp sun­flower oil 4 shal­lots or small onions, halved 2 cour­gettes, cut into 2cm rounds 5 gar­lic cloves, cut in half ver­ti­cally 2 long green chill­ies, bruised but left whole Hand­ful of fresh sour cher­ries and/or red­cur­rants Sea salt flakes and freshly ground black pep­per To serve: Sour­dough bread METHOD Heat the oil in a large fry­ing pan, add the shal­lots or onions and cook over a medium-low heat un­til they soften and start turn­ing golden. Re­move from the pan. Add the cour­gette rounds and brown on each side.

Re­duce the heat, add the gar­lic and chill­ies and sea­son ev­ery­thing re­ally well. Cook for three min­utes.

At the very end, add the sour cher­ries and/or red­cur­rants and switch off the heat. Taste again and sea­son with some ex­tra salt and pep­per if it needs it.

Serve with sour­dough bread or as part of a big­ger feast. SERVES 4 AS A SIDE

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