Tag Archive | courgettes

Courgette Fritters With Fiery Onion Jam

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In 2013, Jo and I took our two girls for a one month vacation to beautiful Madrid. Ostensibly this was meant to be a little “educational trip” for Bianca to look at fashion (she is now a qualified Fashion Designer) and for Andrea to look at Architecture; she too has since qualified and is working as well.

One of the Studios/Salons Bianca and I visited was to this very beautiful Store of “Adolfo Domínguez“ (for more details look at my blog entry of 23.06.2013 – Fashion for comfort & love!). After our “work” we always made our way to the top floor where, to put it simply, we felt a bit like inside the world of “The Devil Wears Prada”. Sometimes it seemed to us, that every woman there nibbling on a lettuce leaf and/or having their glass of delicious wine, had walked straight out of pages of VOGUE. In retrospect I would have liked to eat (and photograph!) my way through Chef’s small but very delicious looking menu.

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(Pic. Above: Inside the top-floor Cafeteria at “Adolfo Domínguez” – a little heaven amidst the noise and hectic of Madrid.)

But one item from his blackboard I really loved and in the end he very kindly shared the recipe with me.

I have altered it a little bit – in order to suit our own pallet giving it a little bit more ‘kick’ especially re the spices -.

This is lovely for Snacky food served on a bed of beautifully crisp green salad with the Onion Jam as an accompaniment and when made smaller and a bit thicker also as cocktail party food.

So, why not give those little Fritters a try – maybe you too end up liking them as we do in my own little family.

Little Courgette Fritters with fiery onion jam

Recuerdos de Madrid – Memories of Madrid

Right at the beginning a little word of advice, when you make the onion jam, make double or even treble the amount you want for your fritters, this thick chutney like jam is so Moorish, it keeps well in your fridge up to a week – you also might want to have it with your favourite cheese!!!

I used the following:

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Appr. 1 lb courgettes (yellow or green), top and tailed, coarsely grated and kept aside in a bowl
A small chunk of hard cheese (either freshly! grated Parmesan or Cheddar), kept aside

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2 eggs, slightly beaten with a fork
App. 4 Tbsp of Besan (yellow) flour also known as garbanzo bean flour, chickpea flour (or plain)
Salt and pepper (you will need a bit more salt here than usual)
¾ Tbsp of Kashmiri Chilli powder
½ tsp of fennel powder
½ tsp of cumin powder
Small bunch of Spring onions (use the green part only!)
Vegetable Oil for frying
1 very clean cheese clothes
A few sheets of kitchen paper towel

To make the onion jam I used the following:

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4 large onion, thinly sliced
½ Tbsp Oil
3 green chillies
5 small garlic pods
1 Tbsp (maximum) soft brown sugar
½ tsp of dry red chilli flakes
Heat oil in a wide pan, add your onions and the garlic, stir and on low heat and cook this for the next 20 minutes, approx.. or until onions are very soft.

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When done let this cool down quickly and transfer to your Blender with the chillies, sugar and the chilli flakes and “blitz” until everything is very smooth.
Return to the pan and once again on very low flame cook for an additional 10 minutes. Done! And ready to be used with the fritters.

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Tip the grated Courgettes onto the cheesecloth and wring out as much of the liquid, which will have appeared, and move to a large mixing bowl. Now add the eggs, cheese, flour and all the spices and the spring onion greens and mix well. Check seasoning.

Take your pan, add just enough oil to cover the pan and heat on medium flame. When hot add dollops of your fritter mixture with a big spoon carefully into the oil, flatten the fritters slightly and gently fry for 3-4 minutes on either side. A word of warning: do not take your eyes off them for a second – they can turn dark very quickly (see my own disastrous first attempt: delicious but near cinder top and bottom!!)

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Remove and keep on the sheets of kitchen paper to lose some of the oil (do not cover). If you make a large batch, keep them on a baking sheet inside your oven on very low heat to keep warm.

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When you finished making all your fritters, bring them to your table with the beautiful jam in a separate bowl and enjoy!!

Carina

Notes: You can of course also use half/half (yellow/green) courgettes.
The amount of chillies used is suited for our own pallet; tone it down if you want, but……you do want ‘the kick
’!

Risotto Primavera alla Cipriani

-Cipriani’s Spring Risotto-

With many of you starting to send out posts about the first signs of spring, which I sadly cannot do since I live in a tropical climate, I like to take you with me instead on a short journey ‘down memory lane’ to the beautiful city of Venice.

Andrea-Venice

One of the domes of the Basilica di San Marco, Venice

Many many years ago a number of our international friends and I had a very noisy, and I confess, slightly boozy, but, oh so enjoyable Lunch at the world famous Harry’s Bar in Venice.

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…..preparing our Bellinis

In fact it was one of those wonderful impromptu get-togethers one really cannot organise – they just happen!! And certainly nobody wants them to end quickly.

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(Andrea outside Harry’s Bar)

The original plan that day was for all of us to meet at “Harry’s”, have refreshments and take Cipriani’s own boat out to the Island of Torcello to their beautiful and romantic Locanda – one of those wonderful little honeymoon locations , where we all were going to have lunch. But, one way or the other, we never made it to Torcello that day but remained in Venice until closing time! I of course now cannot, by the best will in the world, remember what each and everyone had ordered that day, except I do remember, that I had “Risotto primavera” (Spring Risotto) making use of many of the vegetables grown near the Locanda on Torcello. This dish was created and recommended to me by Arrigo Cipriani himself – so how could I refuse? It was a dish so divine, that I never, with all my travels around the world, have forgotten the smell and taste of this exceptional Risotto. He very kindly gave me permission to use this recipe in my own blog or book. And before I forget let me tell you – this dish is really very easy to prepare, so do not be put off by the length of the ingredients list. I hope that you enjoy this risotto as much as I did then and in fact once again only two days ago when I tried to recreate this for my post here.

For: 6
For the spring vegetables you need:
1 Tbsp olive oil
1 large clove of garlic, crushed
250 g of shiitake mushrooms; thinly sliced (I used button mushrooms)
3 small artichokes, thinly sliced (were not available)
1 tsp onion, finely chopped
4 small zucchini, diced (I used green ones)
12 asparagus spears cut into short lengths
1 large slice of red capsicum, cut into pieces
1 small leek, white part only, cut into short lengths
Salt and pepper, to taste

For the Risotto you need:
1 Tbsp olive oil
1 small onion, chopped
150 g risotto rice (I used Arborio)
1.5 l chicken stock
40 g butter
3 Tbsp. freshly grated Parmesan cheese, plus extra for serving
Salt and pepper

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To prepare the vegetables: heat the olive oil in a large frying pan over a medium heat, add the garlic and cook for about 30 seconds, then remove it from the pan and discard. Add the artichokes and cook for 8-10 minutes, then add the onion and cook for a further 2 minutes. Finally, add the Zucchinis (courgettes), asparagus, red pepper and leek, increase the heat to high and cook for 10 minutes, stirring frequently. Season to taste with salt and pepper, then remove the pan from the heat and set aside.

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To prepare the Risotto: heat the olive oil in a large saucepan, add the onion and cook over a medium heat, stirring occasionally, for 3-5 minutes. Stirring the rice, lower the heat, add about 120 ml of the stock and bring to the boil, stirring constantly. Gradually add more stock as each addition is absorbed. After about 15 minutes, when the risotto is half-cooked, add the vegetables and continue to cook for a further 10-15 minutes until the rice is tender and creamy. Remove the pan from the heat and stir in the butter and Parmesan. Season with salt and pepper to taste.
For a softer risotto stir in a few more tablespoons of stock.
Serve with extra grated Parmesan.

And the next time Jo and I are in Venice, maybe we find the time to once again enjoy Cipriani’s splendid hospitality.

Ciao Carina