Posted: 30/07/2015 at 18:21
Courgette and herb rissotto by Sophie Grigson, just google that
Courgette Clafoutis; from Annie Bell's book; Gorgeous Greens;
110 plain flour,sifted. 1/2 tsp sea salt
2 med eggs. 150ml milk. 150 ml water
2 tsp Dijon mustard. 2 tsp wholegrain mustard.
3 courgettes ends trimmed, sliced lengthways
virgin olive oil, sea salt, black pepper
200g rindless smokey bacon diced OR medium mature goat's cheese.
1 tblsp finely chopped fresh rosemary
Whizz all batter ingredients in a blender till smooth, rest for 30 mins
heat a ridged griddle pan over medium heat. Brush both sides of sliced courgettes with olive oil, season and cook on ridged pan for 3 mins, flip over then 2 mins. They need to colour without being too dark. Cook them in batches. In another pan cookthe bacon on medium heat 7-8 mins, stir sometimes.
Halfway through resting batter, preheat oven; 200 (fan), 220 or gas mark 7
Take a 30cm oval gratin dish or similar, add 2 tblsp oil and put in oven for 10 mins.
Pour chilled batter into bowl, plus rosemary and half the bacon; stir.
Pour this into the hot dish then scatter over the courgette slices, pushing down so about half of them are submerged. Scatter over remaining bacon and bake for 30 mins until batter is risen and golden. Serve straight away.