04 September 2012

courgette gratin. {gluten-free & vegetarian}

4 September 2012

This homey, simple dish is from Jamie Oliver's book, Jamie Does..., in the section dedicated to French Pyrenees cooking. This gratin is a great way to use up the abundance of squash in the garden & overflowing  market bins. We ate this as a main dish, but it would be a lovely side to grilled fish or roasted chicken. 

courgette gratin.
serves 6

2 TBL duck fat (or butter & olive oil)
2 onions, finely sliced
3/4 cup basmati rice
3 courgettes, thinly sliced
2 cups chicken stock or vegetable (to keep it vegetarian)

sea salt & cracked pepper
4 heaped tbsp crème fraiche (or sour cream)
1/2- 3/4 cup grated Emmental or cheddar cheese

  1. Heat the oven to 375 degrees & grease a casserole dish.
  2. Gently soften the onions in fat, adding a splash of water if it looks as if they are going to stick. This will take at least 15 minutes. Add rice and courgettes, mix well, then pour in the heated stock. Cook for five minutes. 
  3. Take off the heat, stir in the crème fraiche and most of the cheese. Season to taste. 
  4. Pour into dish (it will be quite sloppy). Sprinkle with the rest of the cheese. Bake for 40 minutes, by which time the rice will have absorbed the liquid and the cheese will be golden.

happy eatings & cheers!
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