Sweet and sour courgette compote
Creation by Maurice Sijbers, Boschmolenplas restaurant, Heel, the Netherlands.
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Ingredients
|
2 |
|
green courgettes |
|
1 |
|
lemon zest |
|
150 |
g |
sugar |
|
167 |
g |
vinegar |
|
100 |
ml |
water |
|
50 |
g |
lemon juice |
|
2 |
g |
salt |
Preparation method
- Mix all the ingredients, except for the courgettes, and heat the mixture.
- Cut the courgettes to the desired size.
- When the liquid has been heated, add the courgette and leave to cook slowly in the liquid.
- Cook the courgette until al dente. Preparation time depends on the size of the chopped courgette.
- Remove the courgette from the liquid and leave to cool.
- Reduce the liquid until it has the desired consistency and leave to cool.
- When both have cooled down, add the courgette and the liquid together.
Serving suggestions
- As a sweet and sour component in a salad, e.g. with lamb's ham.
- As a sweet and sour component in a salad with pan-fried scallops.
- As a sweet and sour accompaniment to main dishes.