Courgette fries with truffle mayonnaise
SocialJoy
Welcome to my June blog and all the news from this month. I hope we are all making the most of going out socialising again for summer.
The veggies have gone wild with the climate and been using my nasturtium flowers on salads, which are very pretty and of course edible. There is an abundance of different lettuce leaves and can tomatoes. I am now picking my courgette flowers, which are lovely stuffed and baked which is healthier than deep fried. Recipe below and as per photo above.
We seem to have a few more new restaurants opening locally in Chiswick and tried the new Lebanese www.grilandia.com on Turnham Green Terrace which does delicious small plates.
I was a lucky girl and went to Petersham Nurseries for a belated birthday dinner. It has always been on my bucket list and it reached all expectations. Such a lovely setting near Richmond and great ambience. For tasters we were served roasted courgettes with fried bayleaves and a strawberry bellini, followed by starters of crab linguine & scallop ceviche. We both went for meat mains of lamb and short rib beef and finished with almond & peach tart + chocolate torte. Not disappointed in anyway!!
As we have had lockdown restrictions, I finished my birthday celebrations with a bottomless bubbles brunch at Meghan’s in Chiswick with x10 girlies the last Sunday of the month, which was fun, sitting outside laughing and enjoying good company, food and fizz.
WorkJoy
I have been working with Chefs for foodies https://chefsforfoodies.com/ who are working with various chefs offering recipe boxes delivered to your door. A film shoot in a Parsons Green studio with Planet Eat https://planeteat.com/ last week in the height of the heat over one day where we filmed x6 dishes for the recipe boxes from Korean Chicken with sesame sprinkle, Salmon with Japanese miso glaze, broccoli falafel’s, rye, hazelnut and pumpkin bread, cauliflower tabbelouh to vegan chocolate & orange mousse. Had to double up on dishes, as had to “prepare one earlier” and then bring out the finished product out of the oven for filming. It was a really fun but very hot day, but we could eat most of the foods I cooked in the day!
I made some new dishes, cauliflower and halloumi fritters, masssaman butternut squash curry and Asian pork wrapped in iceberg lettuce leaves. But my favourite dish was courgette fries which were actually roasted in the oven, so quite healthy and in season. I served it with a truffle mayonnaise but ailoi or a chilli dip would go well with this starter to share.
KitchenJoy
More physical classes at KitchenJoy, with No Sugar and numerous vegan classes in person and online.
Worked with Google UK online with an interactive vegan class. The clients mirrored me online making cauliflower buffalo wings, hoisin mushroom pancakes and chocolate mousse.
As we had to adapt online after lockdown, it just shows you how far afield you can reach people as I now working weekly with a client in Perth, Australia on a 121 on anti-inflammatory. I love the scope of reaching people virtually across the globe!
Please contact me for more details if you are interested in any other types of medicinal cookery classes or 121 tuition. This also applies to online private cookery classes and team work building sessions.
COURGETTE FRIES
Serves 3-4
Ingredients
olive oil spray
2 large courgettes (abut 400g) cut into 6 cm length batons
2 tbsp cornflour
salt & pepper
80g panko breadcrumbs
40g parmesan, grated
1.5 tsp dried oregano
1/2 tsp garlic granules
2 egg whites
Preheat oven to 200c/ 180c fan. Line a large baking tray with parchment paper and spray evenly with a little olive oil spray.
Pat the courgette batons dry with kitchen paper. Place the cornflour on a plate and season with salt & pepper. Mix together the panko breadcrumbs, grated parmesan, oregano and garlic granules and place on another plate.
Whisk the egg whites a little in a small bowl until foamy.
Dust the courgette batons in the cornflour then dip in the egg whites and roll in the panko breadcrumbs to evenly coat. Place the courgettes on the prepared baking tray.
When all the courgette batons are coated, spray the tops with the olive oil spray and bake in the oven for 20-25 mins or until golden brown and crispy. Serve straight with with garlic mayo or a chilli dip.
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Enjoy ……..
