Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
8-10 cloves of garlic
salt and pepper
basil and thyme
First step, is to put the courgettes into a large pan of salted boiling water and then about eight to ten cloves of garlic go in there with them.
And we leave that to poach for between about ten and fifteen minutes until they are nice and tender. Take them out and pop them on a tea towel to drain them. The courgettes just need to be sliced in half lengthwise and placed in the gratin dish. Fit them in as snugly as you can.
Fish the garlic cloves out of their skins, place in a bowl and add some lemon juice and some olive oil to them, and just mash the mixture. It looks a bit scary, but there’s a lovely fragrance coming off the mixture.
And then a little bit of salt and pepper and then this lovely purée gets spread over the courgettes. Chop some olives on here just to give it a bit more colour. Now some basil, and some thyme, and that’s the dish.
Poached courgettes with garlic pulp, but I think we’ll stick with the French courgettes á la pulpe d’ail. It sounds a bit better that way.