Recipe

Chorizo Courgettes

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Courgette ribbons & chorizo coated in a sage & garlic cream sauce, topped with hard cheese.

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serves 2

½
2
1 tsp
1 clove
125ml
4
30g

serves 4

1
4
2 tsp
2 cloves
250ml
8
60g

ingredients

onion – peel & chop finely
chorizo sausages – slice at an angle (½ cm)
dried sage
garlic – peel, grate finely & chop
cream
courgettes – trim ends
hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

½ x onion – peel & chop finely
2 x chorizo sausages – slice at an angle (½ cm)
1 tsp x dried sage
1 clove x garlic – peel, grate finely & chop
125ml x cream
4 x courgettes – trim ends
30g x hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

1 x onion – peel & chop finely
4 x chorizo sausages – slice at an angle (½ cm)
2 tsp x dried sage
2 cloves x garlic – peel, grate finely & chop
250ml x cream
8 x courgettes – trim ends
60g x hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Courgette ribbons: Use a potato peeler to carefully slice the courgettes lengthways into long, thin ribbons.

Step 3

Chorizo courgette mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion, chorizo and sage with a pinch of salt and sauté for 5 minutes until golden. Add the garlic in the last minute, then add water (4 tbsp for 4; 2 tbsp for 2) to deglaze the pan. Pour in the cream and let it simmer (gently boil) for 1 minute before mixing through the courgette ribbons. Simmer for another minute, then season with salt and pepper.