This week our Junior Chefs will be working hard and having fun cooking the wonderfully versatile Romesco sauce from sunny Spain.
Our Junior Chefs will be roasting tomatoes, garlic and red pepper before blending with toasted almonds and croutons. We will be serving this over grilled chicken, and serving alongside courgetti infused with garlic and rosemary.
Keeping in line with seasonality this is one of our last chances to use courgettes at their best between June and September. This vegetable is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon.
Courgette also known as Zucchini to some, is the most popular of the squash family, its culinary uses are many and it is an easy ingredient to cook providing you don’t boil them turning them mushy and flavourless, instead pan fry or steam, or eat raw.
When buying choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, and oversized courgettes.
Courgettes do not need peeling. Slice off each end and prepare as per recipe.
In this weeks dish we will be using the following skills:
Weighing, measuring, roasting, combining, blending, pureeing, frying and grilling, spiralizing, sauteing.
