Crème of courgette, yoghurt, and allspice
Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.
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Ingredients
|
1200 |
g |
courgette, peeled |
|
1 |
tbsp |
olive oil |
|
2 |
cloves |
garlic |
|
1 |
tsp |
ras el hanout |
|
1 |
tsp |
allspice |
|
1 |
tsp |
curry powder |
|
1 |
tsp |
cumin |
|
1 |
tsp |
lemon compound |
|
100 |
g |
yoghurt |
|
50 |
ml |
soy sauce |
|
1 |
g |
xanthan gum |
|
5 |
g |
Sosa gelcrem thickening agent |
Preparation method
- Cut the courgette in half and grill both halves on the cut side.
- Generously sprinkle the grilled courgette with salt and wrap with the garlic in aluminium foil.
- Bake in an oven at 200°C for 30 minutes.
- Then mix everything together in a blender, adding salt and pepper if required.
Serving suggestions
- Delicious as a dip with spicy dishes.
- As a crème with prawn crackers.
- As a dip for crudités.
- As a crème with Moroccan dishes.