Starter Recipes > Courgettes with a Lemon Cashew Centre
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemongrass
finely grated rind and juice of half a lemon
4oz cooked long grain rice
6oz cherry tomatoes, halved
2 tablespoons toasted cashews
salt and pepper
(see measure conversions for more information)
- Chop flesh finely and put to one side.
- Blanch the scooped out courgettes in boiling water for 1 minute.
- Drain well.
- Put the courgette flesh into a pan with the oil and garlic.
- Soften over a medium heat.
- Stir over moderate heat until softened.
- Add the lemongrass, lemon rind and juice, rice, tomatoes and cashews.
- Season well and spoon into the scooped out courgettes.
- Place the shells in a baking tin and cover with foil.
- Bake for 25 – 30 minutes or until the courgettes are tender.
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Comment Script
This recipe is part of the September 2007 Recipes Menu
Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake
How to make courgettes with a lemon and cashew centre:
If you have grown courgettes this year here is a delicious way to use them up. These vegetables, which are known as zucchini in the US, are really baby marrows.
Ingredients
4 courgettes cut in half lengthways1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemongrass
finely grated rind and juice of half a lemon
4oz cooked long grain rice
6oz cherry tomatoes, halved
2 tablespoons toasted cashews
salt and pepper
(see measure conversions for more information)
Method
- Scoop out the courgette flesh.- Chop flesh finely and put to one side.
- Blanch the scooped out courgettes in boiling water for 1 minute.
- Drain well.
- Put the courgette flesh into a pan with the oil and garlic.
- Soften over a medium heat.
- Stir over moderate heat until softened.
- Add the lemongrass, lemon rind and juice, rice, tomatoes and cashews.
- Season well and spoon into the scooped out courgettes.
- Place the shells in a baking tin and cover with foil.
- Bake for 25 – 30 minutes or until the courgettes are tender.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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