I bought a bottle of apple balsamic vinegar because it looked intriguing – and then I wondered what to do with it. After concerted experimentation I found it went surprisingly well on courgettes.
This is more a method than a recipe. It’s quick, easy and a bit different. For more about how Liberty Fields make this superb vinegar, follow this link.
This is what to do:
Method for spicing up courgettes with apple balsamic vinegar
- Put about two tablespoons apple balsamic per courgette in a small saucepan and reduce (if you are only using one courgette, you could simply add the vinegar on top of the courgettes to the griddle pan).
- Slice your courgettes thinly, the length of the vegetable. The easiest way of doing this is to use a potato peeler.
- Drizzle or brush with olive oil, or with hazelnut oil
- Fry in a ribbed griddle pan (or if you are keen on grilling – grill). Don’t add salt at this stage – look at Samin Nosrat’s informative vlog below to understand why.
- Drizzle over some apple balsamic vinegar (or thick traditional balsamic vinegar)
- Season – I used some glorious rose-coloured rhubarb Norður sea salt and the usual Indonesian long pepper