members recipes

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Ingredients
2 large or 4 medium courgettes
Finely chopped shallots or red onions
1 green chilli pepper
Lardons/chopped bacon pieces
Grated cheese
Seasoning
Garlic...finely chopped
1/2 glass wine or cider
Double cream....1/2 cup

Method
Place Courgettes in boiling salted water for 8/10 minutes.

Remove from water and slice through the middle lengthways. Scoop out the pulp and place in a colander to drain.

Salt the canoe shaped halves and leave upside down on a rack to drain.

Fry the lardons/bacon pieces until just starting to take a little colour then add the chopped onions or shallots....fry for a couple of minutes then add the chilli pepper...finely diced....then add the chopped garlic.

When the onions become translucent add the chopped up pulp from the Courgettes and fry hard for 2 minutes. At this stage add lots of freshly ground black pepper and salt......be careful with the salt as the bacon may have enough salt to season the dish.

Add half a glass of white wine or cider to de-glaze the pan.....keep on a decent heat for a few minutes then add some double cream.

Place the upturned \"canoe\" Courgettes in a baking tray and pour in the \"gloupy\" filling. Top with grated cheese and bake in the oven at 175c for 35/40 mins......or in a WFO for 20/25 mins

The Courgettes will still hold a lot of moisture so they can be served with rice or chips.....or like I did this evening with....fried mushrooms.