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A couple of things I whipped up recently -
ZUCCHINI STEAKS WITH CREAMY ONION AND NECTARINE SAUCE
For this recipe it helps to have some of those huge zucchinis that seem to be everywhere at the moment.
Conscious of the fact that I had no meat in the house, I substituted with thick, lengthways slices of zucchini, lightly seasoned and soused in oil for a while, then grilled on my wonderful cast-iron grill plate, about 4-5 min per side (that's because I like my zucchini soft; however as it's one of many things that can be eaten raw, cooking time is entirely a matter of preference). Also, this sauce would work just as well with simply grilled chicken breast or steak.
For the sauce -
1 medium-sized onion, roughly chopped
2 small white nectarines, cut into hunks
1/4 cup fresh cream
1/2 teaspoon crushed garlic (or half a clove, if you're a purist)
Fry the onion with the garlic in a little oil and butter until soft and lightly browned.
Add the nectarine and continue to cook until just starting to go a bit mushy.
Add the cream, and stir to blend. No need to let this boil, just make sure the cream is heated through.
Serve over the grilled zucchini steaks.
I accompanied this with some potatoes, cut into small cubes, tossed in a frypan for a few minutes with a little oil, seasoned with salt, pepper, mustard powder and demerara sugar (yes, I am decadent) and roasted for 35 minutes. This makes them crisp on the outside and beautifully soft inside.
All very easy, and very, very delicious.
ZUCCHINI STEAKS WITH CREAMY ONION AND NECTARINE SAUCE
For this recipe it helps to have some of those huge zucchinis that seem to be everywhere at the moment.
Conscious of the fact that I had no meat in the house, I substituted with thick, lengthways slices of zucchini, lightly seasoned and soused in oil for a while, then grilled on my wonderful cast-iron grill plate, about 4-5 min per side (that's because I like my zucchini soft; however as it's one of many things that can be eaten raw, cooking time is entirely a matter of preference). Also, this sauce would work just as well with simply grilled chicken breast or steak.
For the sauce -
1 medium-sized onion, roughly chopped
2 small white nectarines, cut into hunks
1/4 cup fresh cream
1/2 teaspoon crushed garlic (or half a clove, if you're a purist)
Fry the onion with the garlic in a little oil and butter until soft and lightly browned.
Add the nectarine and continue to cook until just starting to go a bit mushy.
Add the cream, and stir to blend. No need to let this boil, just make sure the cream is heated through.
Serve over the grilled zucchini steaks.
I accompanied this with some potatoes, cut into small cubes, tossed in a frypan for a few minutes with a little oil, seasoned with salt, pepper, mustard powder and demerara sugar (yes, I am decadent) and roasted for 35 minutes. This makes them crisp on the outside and beautifully soft inside.
All very easy, and very, very delicious.
