Sudo Farms Zucchini Recipe
Smoked Broxburn Farm Red Pepper, Garden Mint Chutney, Hazelnut Dukkah, Fairwinds Farm Goat Feta, Egg Yolk Jam
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Ingredients
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Zucchini
Smoked Broxburn Farm Red Pepper
Garden Mint Chutney
Hazelnut Dukkah
Fairwinds Farm Goat Feta
Egg Yolk Jam
Method
Zucchini Preparation
- 1
Roast the Zucchini
Preheat the oven to 400°F (200°C). Slice the zucchini into rounds and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
Smoked Red Pepper Preparation
- 2
Smoke the Peppers
Char the red bell peppers over an open flame or under a broiler until blackened. Place in a bowl and cover with plastic wrap for 10 minutes. Peel off the skins and blend with smoked paprika, garlic, and olive oil until smooth.
Mint Chutney Preparation
- 3
Make the Mint Chutney
In a food processor, combine fresh mint leaves, lemon juice, sugar, and salt. Blend until smooth and set aside.
Hazelnut Dukkah Preparation
- 4
Prepare the Dukkah
Toast hazelnuts in a dry skillet until golden. In the same skillet, toast coriander seeds, cumin seeds, and sesame seeds until fragrant. Allow to cool, then grind everything together with salt in a food processor.
Egg Yolk Jam Preparation
- 5
Assembly
- 6
Assemble the Dish
On a serving plate, layer the roasted zucchini, smoked red pepper puree, dollops of mint chutney, and crumbled goat feta. Sprinkle with hazelnut dukkah and top with a spoonful of egg yolk jam before serving.