June's in full swing and we're welcoming the season of the courgette! Making their This Morning cookery debut are sisters Jasmine and Melissa Hemsley.
They're sisters with a big passion for good, home-cooked food and one of the hottest trends right now, spiralising. They'll be showing us how to make the most of a seasonal star, courgettes, in the dish of the moment - beef ragu and courgetti, with some baked courgette fries on the side.
2 tbsp of ghee or butter
2 onions, finely chopped
4 garlic cloves, diced
2 dried bay leaves
¼ tsp mixed spice (or try a pinch of nutmeg)
2tsp dried oregano
400g minced beef (chuck or braising steak and don’t go for lean meat)
250g chicken livers, finely diced (optional)
A large glass of red wine about 250g (check label to ensure gluten free)
14 large tomatoes, roughly chopped, or 2 tins of chopped tomatoes or 800g passata
2tsp of tomato puree
200 ml bone broth or water (you wont need as much if you use chopped tomatoes)
2 large carrots, finely grated
1 large handful of fresh parsley, finely chopped
4 large courgettes
Sea salt and black pepper
Heat the ghee or butter in a large saucepan and gently fry the onion over a low heat until softened, but not browned (about 10 minutes). Add the garlic, bay leaves, mixed spice, oregano (and any other herbs that you choose) and fry for a further 2 minutes.
Increase the heat and add the beef to the pan, using a wooden spatula to break it up as you cook
After 5 minutes, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato puree and bone broth or water
Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 2 ½ hours until rich and thickened. It is even better after 3-4 hours – keep an eye on it and add more liquid if needed.
Add the grated carrots 15 minutes before the end of cooking. Turn up the heat to a medium simmer and season with salt, a good grind of pepper and the fresh parsley.
Meanwhile, use a spiralizer or julienne peeler to make the courgettei. Or use a regular vegetable peeler to slice the courgette length ways into very wide ribbons, which you can then slice in half. You might want to cut the long strands in half to make them easier to eat.
Soften the courgette in a pan with a little butter, stirring over a low heat for 3 minutes
Alternatively save washing up another pan by just running some of the hot sauce through your spirals- the heat and salt in the sauce will soften them
Drizzle each bowl of ragu and courgette with extra virgin olive oil and serve with Parmesan for everyone to help themselves
Baked courgette fries
2 large courgettes
50g ground almond
30g Parmesan, grated
Some herbs and spices (1/2 tsp dried oregano and a small pinch of cayenne pepper)
Preheat oven to fan 220ºC / gas mark 9
Slice the ends of the courgettes, halve them and slice each half lengthways. Slice each length into French-fry style strips. You want your courgette fries to be slightly larger than normal French fries size. Season them with sea salt.
Mix the ground almond, grated Parmesan and your chosen herbs and spices in a bowl
Beat the egg, dip each courgette piece into the egg, and then into the herb-and-spice mix to coat evenly
Lay the courgette fries in a single layer on a baking sheet and bake for 10 minutes until golden brown
Enjoy them hot and crispy
Recipes taken from The Art of Eating Well by Jasmine and Melissa Hemsley