Friday, 30 October 2009
For example, if you are making ratatouille, then dicing the courgette probably isn't a great idea as it just turns to mush in the sauce. On the other hand slicing the courgette tends to result in the middle turning to mush leaving you with polo mint like rings of skin. Surely there must be a better way?
When we were on Skye courgettes featured in one of the meals and I learnt a new and brilliant way of chopping them up. Basically you cut at 45 degrees to the courgette and between each chop you turn the courgette by 90 degrees. If that didn't make any sense then try the video which shows me cutting up a courgette for dinner earlier this week.
This method leaves you with chunks of courgette that have just about the right ratio of skin to middle and tend to hold their shape when cooked.