Friday, 26 August 2016

Wood Oven Week - Courgettes with Feta

It's the final post on wood oven week and I've saved my favourite dish til last.

Courgettes baked in loads of olive oil, herbs and spices. Variations of this dish seem to feature in every out door meal we cook (and some indoors!) - I will cook it on the barbecue, in the wood oven, on the stove top or in the conventional oven. I add chilli, sometimes it's mint, I often add lemon and have been known to include strips of smokey bacon - but the combination we have the most is with loads and loads of feta cheese.

And it's also probably no coincidence that the usual time we cook outside is when there is a glut of courgettes in the garden ..............

Recipe - enough for 2

for the courgettes....
4 small to medium courgettes
2 tablespoons extra virgin olive oil
Pinch salt
Large pinch chilli flakes
Pinch ground black peppercorns

for the feta
100g Greek feta
1 red chilli - chopped and de-seeded
zest of a lime
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
salt and pepper

Juice of the lime to finish

First you need to prepare your feta to give it time to marinate before adding to the courgettes.

Cut the feta into cubes, pour over the olive oil and add the lime zest, chopped chilli, oregano, salt and pepper. Gently fold the herbs and spices in so all the feta is coated. Cover and set the dish to one side - do not put in the fridge it makes the olive oil cloudy and stops the flavours maturing.

Now cut up you courgettes into approx 5mm thick rings. Place in a heavy based - cast iron is best - oven dish. Pour over the olive oil and coat all the rings. Sprinkle over the dried chilli, salt and pepper and place in the oven

They will take about 20 minutes to cook - you want them very soft almost breaking apart before you add the feta. Give them a gentle stir every once in a while to stop sticking and to re-coat with the oil.

Once your courgettes have softened and coloured add the feta. Spoon the feta and oil over the courgettes making sure you evenly distribute the herbs and chilli. Continue to cook for a further 10 minutes so that the feta is firm and just coloured on the outside but soft and creamy in the middle.

Before serving remove from the heat and squeeze over the juice of a lime (or a lemon)

This dish can easily be cooked on the hob, on the barbecue and in a conventional oven (200C/Gas6) Just remember if the heat is coming from the base stir the courgettes more to stop them catching and burning.

Hope you all have a brilliant bank holiday weekend
Love Lizx

 Wood Oven Courgettes