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Zucchini custards with roasted pepper dressing

Method

  • Grate the zucchini, put it in a colander and scatter salt on top. Set aside for 1 hour. Then squeeze dry and drain well on sheets of good quality kitchen paper towels. 
  • When ready, preheat oven to 150°C fan forced (170°C normal). 
  • Melt 25 gm butter in a heavy-bottomed pan and gently sauté the zucchini with a decent amount of ground pepper for 5-10 mins until the mixture is dry. Set aside to cool a little. 
  • Then put ½ crushed garlic clove with the dill, chives, crème fraiche, parmesan and eggs into a large bowl. Lightly mix using a spoon and also set aside.
  • To make the dressing, combine the capsicum, olive oil, sherry vinegar, Tabasco, hot water and mustard in a food processor until smooth, adding a little more oil if needed. Taste for seasoning and transfer to a jug. 
  • Add the zucchini to the egg mixture and mix well.
  • Brush 6 ramekins (or dariole moulds) with melted butter and put a round of baking paper in the base. Then fill to the brim with the zucchini mixture and place in a heavy-bottomed baking tray. Pour in boiling water to come half way up the sides and cook in the oven for about 20-30 mins until the puddings are set, but still a little wobbly in the centre. 
  • Set aside to cool for 10 mins, before unmoulding with a knife and serving on top of the dressing with a simple salad on the side as a light lunch or an entrée.
  • from "Waitrose Food Illustrated" magazine

Ingredients

  • 500 gm zucchini, trimmed
  • 1 heaped tbsp sea salt
  • 25 gm+ butter
  • freshly ground pepper
  • 1½ garlic cloves
  • 2 tbsp finely chopped dill
  • 2 tspn finely snipped chives
  • 200 gm crème fraiche (or sour cream)
  • 1 heaped tbsp freshly grated parmesan
  • 2 eggs + 1 egg yolk, lightly beaten
  • 75 gm roasted capsicum
  • about 5 tbsp olive oil
  • 1-2 tspn sherry vinegar
  • 3-4 drops Tabasco
  • 1 tbsp boiled water
  • 1 tspn Dijon mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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