I’m terribly sorry I have not posted anything for the past 10 months. Life has changed a lot and there’s no excuse because I’m obviously still cooking.. just not writing down the recipes and posting them on my beloved blog.
I’ve got a new job which I’m in love with, lucky to work close from home and doing a bunch of traveling this year!
Anyway let’s get to why we are here! Courgette fries! I went to Granger and Co last week with some friends and had courgette fries there… however.. they were undercooked.. but I’m always too damn nice to send my food back, so I just chewed through tough rubbery fried disks.
I had some baby courgettes in the fridge during this weekend, so decided to make it at home.
For this beautiful recipe:
- 8 baby courgettes (cut lengthwise in quarter)
- 1/2 cup plain flour
- 1/2 cup cornstarch
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1/2 cup milk
- 1 egg
I am lucky enough (or not… depending if you’re a doctor or not haha) to have a deep fryer at home, turn your fryer to 180C.
In a bowl, mix all of your dry ingridrients (flour, cornstarch, seasoning), slowly add the milk to the dry mix, making sure to whisk well, then add the egg. Make sure the batter is well combined.
Dip the courgette in the batter and fry it until golden brown. If you don’t have a deep fryer, use a pan deep enough to fry your courgette fries.
Once the fries are ready to come out of the oil make sure you use kitchen towel to drain any excess oil. Season with sea salt to taste.
Fantastic on its own, or with a tangy dip.
Hello my fellow foodies! I hope you are all well – I have to say that this past month has been quite a good month for me and that I have been inspired to cook and pursue my passion. Everything becomes quite easy when you have people that believe in you.
This recipe is the bomb and you should definitely try it.
- 2 duck legs
- 2 tablespoons coconut oil
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 400ml chicken stock
- 100ml red wine
- 2 cans of butter bean
- 2 small courgette chopped in batons
- 1 bunch of asparagus tips
- dried rosemary
- salt and pepper
Preheat the oven to gas mark 4 and season duck legs with salt and pepper.
In a large oven proof pan heat the coconut oil and fry the legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin is crips.Turn legs over and cook until browned on the other side, about 2 minutes. Add the onions, garlic, red wine and chicken stock.
Put the pan in the oven and let it braise for 1 hour (total cooking time is 2 hours). Once they have cooked for 1 hour add the two cans of butter bean and let it cook in the oven for half an hour. Finally add the courgette, asparagus and the rosemary- you might have to remove some of the liquid/stock out, just leaving enough to cover the beans.
After another half an hour of cooking, the duck legs should be extremely tender. Serve duck legs with some of the sauce, butter beans and vegetables.
Let me know what you think!
Day before payday… I decided to treat myself for some steak.. Ribeye steak hmmm! Good thing about living in my area is the millions of butchers.
My favorite of the area is Baldwins Butcher!
I could seriously eat this dish everyday! I love this courgette salad that goes with it!
I bought an amazing tool for peeling vegetables! I got the Benriner and if I could use it in all vegetables I would, I mean I am a real pasta/noodle fan, so anything in pasta or noodle shape will do for me. This little tool is so easy to use and clean.. I definitely recommend it.
For the courgette salad, I used chilli powder, fresh garlic, truffle salt, ground black pepper and a big splash of toasted sesame oil! This automatically gives more of an Asian taste to the salad.
For the steak, I usually have mine medium rare or rare – This will usually depend on if I forget the steak in the pan and I’m doing something else.. like chatting away with my housemates!
I hope you get the chance to try the salad at least!