1 3/4 lb (800 g) baby courgettes
5 fl oz (150 ml) single cream
1 tbsp chopped parsley
1 tbsp chopped mint
plain flour
2 oz (50 g) butter
2 tbsp sunflower oil
salt and pepper
5 fl oz (150 ml) single cream
1 tbsp chopped parsley
1 tbsp chopped mint
plain flour
2 oz (50 g) butter
2 tbsp sunflower oil
salt and pepper
method
1. Trim off the ends of the courgettes. Wash and dry them and cut into thick rounds. Place these in a bowl, dust with flour and coat all the pieces, turning them over and mixing by hand.
2. Tap the bottom of the bowl on the work surface to make any excess flour fall to the bottom.
3. Heat the butter with the oil in a large frying pan and when very hot add the courgette rounds, leaving the unwanted flour behind in the bowl; fry over a moderately high heat for 2 - 3 minutes, stirring continuously.
4. Reduce the heat to low, cover and cook gently for about 10 minutes, stirring occasionally, until the courgettes are tender but still crisp.
5. Season with a little salt and pepper, pour in the cream, add the parsley and mint and continue cooking while stirring gently over a low heat for 1-2 minutes.
6. Serve very hot.
2. Tap the bottom of the bowl on the work surface to make any excess flour fall to the bottom.
3. Heat the butter with the oil in a large frying pan and when very hot add the courgette rounds, leaving the unwanted flour behind in the bowl; fry over a moderately high heat for 2 - 3 minutes, stirring continuously.
4. Reduce the heat to low, cover and cook gently for about 10 minutes, stirring occasionally, until the courgettes are tender but still crisp.
5. Season with a little salt and pepper, pour in the cream, add the parsley and mint and continue cooking while stirring gently over a low heat for 1-2 minutes.
6. Serve very hot.
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