Zucchini (Courgette) Timbales with Pimiento Sauce Time: 40 minutes
This makes a lovely presentation for a first course and is simple to make. The sauce is made from purchased whole pimientos. You can substitute sliced pimentos or 'roasted red peppers', which, I think, are the same thing; just a marketing difference!
1 1/3 cup shredded courgette, 1 smallish one 7 - 8" (20cm) no need to peel
1 egg
2 tsp Dijon mustard
1/2 cup shredded cheese (2oz, 60gr)
1 tbs snipped fresh chives
1 tsp snipped fresh thyme
Prepare timbale dishes (ramekins or small custard baking dishes): Butter the bottom, then line with buttered parchment (wax) paper. Make two additional circles of buttered paper for the tops.
Shred zucchini using medium holes on the trusty box grater. Snip herbs. Whisk together egg and mustard. Add rest of ingredients and mix well. Spoon into timbale dishes. Cover top with remaining circles of buttered parchment paper. Set into a pan of very hot water that comes half way up the sides of the dishes. Put into a pre-heated 400F (200C) oven and bake 25 - 30 minutes, until set. Remove top paper and slide a knife around the sides to loosen. Invert on to the serving plate and remove bottom paper. Spoon some Pimiento Sauce on top and around the timbales and serve.
Pimiento Sauce Time: 10 minutes
Sometimes I just feel the need to do things the easy way!
1 4oz (160gr) jar pimiento (pimento) or roasted red peppers
1 tsp garlic powder
1 tsp oregano
1/4 tsp chili powder
2 tsp Balsamic vinegar
1 cup (8oz, 240gr) tomato sauce
Put all of the ingredients into a small saucepan and heat to a simmer. Simmer a minute or two, just to blend the flavors. Remove from heat and puree in a blender until smooth. Use about 1/3 of the sauce for the timbales and refrigerate the rest.
Or, alternatively
Red Pepper Sauce Time: 25 minutes
1 red pepper no need to peel
1 shallot, chopped
1 tbs olive oil
1/3 cup chicken stock
1 tbs tomato paste
Clean pepper and cut into big pieces. Sauté shallot in olive oil in a small saucepan until tender. Add pepper chunks and chicken stock. Cover, reduce heat and simmer until pepper is very tender, about 20 minutes. Remove from heat and puree, using as much chicken stock as needed to make a thick sauce. Add tomato paste and stir well. Can be used hot, warm or cold.
Cooking for Two? Or more?
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