Ingredients
2 tbspn dried currants
60ml Verjuice
450g zucchini cut into 3cm thick rounds
To season sea salt
To season freshly ground black pepper
2 tbspn pine nut
1 onion finely chopped
2 cloves of garlic finely chopped
2 tbspn mint roughly chopped
2 tbspn dried currants
60ml Verjuice
450g zucchini cut into 3cm thick rounds
To season sea salt
To season freshly ground black pepper
2 tbspn pine nut
1 onion finely chopped
2 cloves of garlic finely chopped
2 tbspn mint roughly chopped
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Methods
1
Place the currants and Verjuice in a small bowl and leave to soak for 1 hour.
2
Spread the zucchini rounds on a wire rack, sprinkle lightly with sea salt and black pepper and leave for 1 hour.
3
Rinse the zucchini and dry really well with paper towel, pressing down lightly to draw out any remaining moisture.
4
Preheat a fan-forced oven to 180C.
5
Place the pine nuts on a baking tray and roast for 6-7 minutes or until golden, checking them frequently to make sure they don’t burn. Set aside.
6
Heat the oil in a fry pan with a tight fitting lid over medium heat. Add the onion and sauté for 5 minutes, then add the garlic and cook until golden brown.
7
Add the zucchini and cover the pan with the lid. Reduce the heat to low and cook for 15 minutes, turning the zucchini halfway through the cooking time.
8
Remove the lid and increase the heat to medium–high. Add the currants and any Verjuice not absorbed and cook for 1 minute or until the liquid has reduced by half and the zucchini is tender.
9
Transfer to a serving platter and sprinkle over the pine nuts. Scatter the chopped mint at the very last moment.
1
Place the currants and Verjuice in a small bowl and leave to soak for 1 hour.
2
Spread the zucchini rounds on a wire rack, sprinkle lightly with sea salt and black pepper and leave for 1 hour.
3
Rinse the zucchini and dry really well with paper towel, pressing down lightly to draw out any remaining moisture.
4
Preheat a fan-forced oven to 180C.
5
Place the pine nuts on a baking tray and roast for 6-7 minutes or until golden, checking them frequently to make sure they don’t burn. Set aside.
6
Heat the oil in a fry pan with a tight fitting lid over medium heat. Add the onion and sauté for 5 minutes, then add the garlic and cook until golden brown.
7
Add the zucchini and cover the pan with the lid. Reduce the heat to low and cook for 15 minutes, turning the zucchini halfway through the cooking time.
8
Remove the lid and increase the heat to medium–high. Add the currants and any Verjuice not absorbed and cook for 1 minute or until the liquid has reduced by half and the zucchini is tender.
9
Transfer to a serving platter and sprinkle over the pine nuts. Scatter the chopped mint at the very last moment.
