This spectacularly easy dish has a delicate flavour combining the sweet scent of cloves and cinnamon with a little bite from the chillies. Very delicious with rice or some grilled fish.
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Calabacitas con crema (Courgettes in Cream)
Serves 4-6
Ingredients
700g courgettes, cut into smallish cubes
500ml tomatoes (tinned are fine)
6 peppercorns
4 sprigs of coriander
2cm length of cinnamon stick
4 cloves
2 whole green chillies
100ml creme fraiche or soured cream
salt to taste
Preparation
Put all the ingredients into a sturdy pan with a lid. Cook over low heat, covered, for about half an hour, or until the vegetables are very soft and tender. Stir it from time to time to ensure it’s not sticking at the bottom. Add some water if it looks very dry. Once the vegetables are soft and toothsome it’s ready to eat.
(Recipe adapted from Diana Kennedy, The Essential Cuisines of Mexico.)
Courgettes sautéed with sweet spices and coriander against a satisfying backdrop of warm bulgur wheat. This simple recipe is much greater than the sum of its parts. I think it’s the cinnamon.
The proportions are pretty flexible.
serves 3-4.
Ingredients
2 cloves of garlic, or more to taste
1 bunch (or a big handful) of coriander, stalks removed
about 2 tablespoons olive oil
3-4 courgettes, chopped into fairly small pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
about 600ml water or stock
200g fine bulgur wheat (aka crushed wheat or cracked wheat)
salt and pepper to taste
Preparation
Grind the garlic and coriander together, or chop them fine. Heat the olive oil in a pan and fry the garlic-coriander paste for a minute or two.
Add the courgettes, and after a minute add the cinnamon and freshly-grated nutmeg. Continue to fry for a few more minutes.
Add 500ml of the water or stock, and bring to a simmer. Simmer for 4 minutes.
Add the bulgur wheat, bring back to a simmer, and simmer for 5-10 more minutes, until the wheat is tender and liquid is absorbed. Taste it occasionally: if the bulgur isn’t tender enough add some more of the water or stock and let it cook a little longer. Season to taste with salt and pepper. Serve the lovely, pale green mixture in a blue bowl.
(Recipe courtesy of Mona Whitbread.)
Two modest servings.
Ingredients
750 ml of good stock
2 courgettes
salt and pepper to taste
optional garnishes: yoghurt, cubes of fresh tomato, chopped coriander
Preparation
Heat the stock in a pan. Meanwhile shred the courgettes (coarse or fine, depending on which variant you prefer) and add them to the soup. I usually just shred them into the pan as the stock heats.
Bring to a gentle boil and simmer for a few minutes, or until the courgettes are tender. This will not take long at all.
Once the courgettes are pleasantly tender, salt and pepper to taste, and serve topped with some or all of the optional garnishes. I think this version is best with finely shredded courgette.
A Creamier Variation
You can create a creamier texture (without adding cream) by using a hand blender to purée some or all of the courgette before serving with the optional toppings. Coarsely shredded courgettes are fine for this version.
A Coconut Variation
You can replace some of the stock with coconut milk.