Marinated courgettes with charred chilli + tomato butter - Halen Môn

Marinated courgettes with charred chilli + tomato butter

by | Aug 1, 2022


Serves 4-6 as a side

  • 4 large courgettes (about 800g), we like the contrast of deep and light green, and yellow courgettes cooked together
  • 4 garlic cloves, crushed
  • 1 tablespoon red wine vinegar
  • Juice and zest of ½ a lemon
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon smoky honey mustard
  • ½ teaspoon Pure Sea Salt in a Finer Flake
  • Handful of fresh oregano, marjoram or thyme
  • Pure Sea Salt, to serve

For the chilli butter

  • 2 red chillies
  • 4 garlic cloves
  • 3 sprigs of rosemary
  • 4 ripe tomatoes
  • ½ teaspoon Pure Sea Salt in a Finer Flake
  • ½ teaspoon caster sugar
  • 100g unsalted butter, at room temperature
  • Optional: ½ teaspoon Oak Smoked Water 

Trust us, the chilli butter is something you will want to serve with everything. If you have it, add the Oak Smoked Water for an extra dimension.

When firmer round courgettes and patty pan squash are available, try them alongside standard courgettes on the grill. Slice them into a mixture of wedges and strips to maximise the contrast of textures and shapes – the thinner end of the wedges will take on a smoky crispness while the skin-on side will stay creamy and mild. 

Slice the courgettes into 1cm lengths, then transfer to a large roasting dish with the garlic. Whisk the remaining ingredients for the courgettes together in a jug, then pour over the sliced courgettes and toss to coat with clean hands. Cover and set aside at room temperature for up to 2 hours, or in the fridge for up to 24 hours.

When you’re ready to BBQ, make sure the smoke has died down and the embers are white hot. Char the chillies for the tomato butter until striped black all over, then remove from the heat. Cook the courgettes in batches until each slice is completely tender and marked with the lines from the grill on both sides. Remove to a serving platter and scatter with flaky salt. Keep warm under foil or in a low oven until ready to serve.

To make the tomato butter, finely chop the charred chillies with the garlic and rosemary. Use the largest holes on a box grater to grate the tomatoes into a mixing bowl (discard the skins, or use them in a vegetable stock). Combine the tomatoes with the garlic and chilli mixture, then stir in the salt and sugar. Transfer the tomato mixture to a saucepan and cook over a medium heat for 5-7 minutes until little liquid is left in the pan and the tomatoes have taken on a rusty red colour. Pour into the bowl of a food processor and allow to cool. Add the smoked water, if using.

When the tomato mixture has cooled, add the butter to the food processor and whizz to combine. Transfer to a bowl until ready to serve.

Gently warm the butter before drizzling a few spoonfuls over the courgettes before serving, with the rest in a bowl on the table..

Any extra butter can be used to toss through cooked green beans; drizzled over roasted chicken; spread in a sandwich; stirred into a pasta or risotto just before serving or spread on toast with eggs in the morning.

RECIPE: Anna Shepherd 



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