INGREDIENTS
4 medium courgettes/zucchini
Olive oil
Salt and pepper
Anchovy paste
4 white anchovy fillets, finely chopped
1 tsp black olives, finely chopped
2 tsp chopped oregano, finely chopped
4 cloves black garlic crushed
½ cup olive oil, approximately
Pickled shallots
200 ml chardonnay vinegar
2 large shallots, thinly sliced
To serve
Dill fronds
METHOD
Courgettes
1. Preheat the Oven on Fan Plus at 200°C.
2. Halve the corgettes lenthways and score the courgettes in a criss-cross pattern.
3. Brush with oil and season with salt and pepper.
4. Heat a griddle plate on high heat, Induction setting 8, place the courgettes into the dish scored side down. Cook for 2 minutes until lightly caramelised.
5. Place courgettes into the oven on shelf level 2 for 6 minutes to finish cooking.
Anchovy paste
1. Mix together the anchovies, olives, chopped herbs and the garlic. Add enough oil to make a paste.
Pickled shallots
1. Place the vinegar in a small saucepan and bring to the boil on high heat, Induction setting 9.
2. Remove vinegar from the heat and add the shallots. Place to the side and leave to cool.
To serve
1. Spoon anchovy paste on top of the courgettes and top with a few pickled shallots and some dill fronds.
Hints and tips
• Anchovy paste and pickled shallots can be made 2 days ahead and stored in the refrigerator.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
