Tom Kerridge's Courgettes with Whipped Goat's Cheese
Creamy goats cheese and the crunch of toasted sourdough alongside juicy courgettes make this dish a textural delight. It packs a real flavour punch too.
Ingredients
For the Sourdough Crumb:
To Serve:
Method
- Place all the ingredients for the whipped goat's cheese into a small food processor and blend until smooth. Season to taste.
- Heat the olive oil and butter in a small frying pan over a medium heat. When the butter is foaming, add the sourdough crumbs along with a good pinch of salt and cook for 4-5 minutes or until the crumbs are golden brown. Remove the pan from the heat and stir in the parsley and chilli, then leave to cool.
- Put one tablespoon of the olive oil into a large non-stick frying pan on a high heat. Add the courgettes and cook with a pinch of salt until lightly browned, then add the garlic and continue to cook for 3-4 minutes. Remove from the heat, pour over the sherry vinegar and stir well.
- To serve, spoon the whipped goat's cheese into the centre of a serving plate, top with the courgettes and their juices and sprinkle over half of the sourdough crumb. Grate the zest of the remaining half a lemon over the courgettes and drizzle with extra virgin olive oil to serve. Serve the remaining sourdough crumb in a separate bowl alongside.
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