Zucchini, goat’s cheese & ymerdrys

Zucchini, goat’s cheese & ymerdrys

By
From
Nordic Light
Serves
4
Prep
5 mins
Photographer
Simon Bajada

Traditionally used in classical French cookery to remove bitterness from eggplants, degorging is the process of drawing moisture from a vegetable by applying salt. It can also be used to soften vegetables and give them a less raw texture, which makes it a great technique for those wanting to look at cooking their food less – here I have adapted it a little to do its thing in water before refreshing the zucchini and serving.

Ingredients

Quantity Ingredient
1 tablespoon salt
1 lemon, juiced
300g zucchini, cut into 4 mm matchsticks
1 tablespoon olive oil
50g toasted pepitas
100g goat's cheese or creamy feta
Red cabbage chutney, (or honey), to serve

Ymerdrys

Quantity Ingredient
200g authentic waxy danish rye bread, broken into large chunks
2 tablespoons brown sugar

Method

  1. To make the ymerdrys, pulse the bread in a food processor, gradually adding the sugar, until the consistency resembles loose soil. Spread the mixture out over the prepared baking tray and bake in the oven for 10–15 minutes, until it takes on a rich brown colour. Watch closely in the last 5 minutes to make sure it doesn’t burn. Remove from the oven and allow to cool on the tray. You will only need 100 g of the ymerdrys for this recipe.
  2. Add the salt and half the lemon juice to a large bowl together with 1 litre of water. Stir gently to dissolve the salt, then add the zucchini pieces and leave to degorge for 10 minutes.
  3. Drain the water from the bowl and fill it again with very cold water (add a few ice cubes here if necessary). Leave the zucchini pieces to refresh for a further 10 minutes, then drain the water and pour over the oil and remaining lemon juice.
  4. Divide the zucchini pieces between bowls, top with the ymerdrys and pepitas and crumble over the goat’s cheese or feta. For a little extra sweetness, serve with some red cabbage chutney or a drizzle of honey.
Tags:
simon
bajada
new nordic
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