INGREDIENTS
4 courgettes, medium even sized
Olive oil
Salt and pepper
Anchovy paste
4 fillets of white anchovies
1 tsp black olives, finely chopped
2 tsp chopped oregano,
finely chopped
4 cloves black garlic crushed
½ cup olive oil
Pickled shallots
2 large shallots, thinly sliced
200ml chardonnay vinegar
METHOD
Courgettes
1. Pre-heat Oven on Fan Plus at 200°C.
2. Slice courgettes on a 45 degree angle, 1 inch thickness, then with a sharp knife,
score the courgettes in a criss-cross pattern.
3. Brush with oil and season with salt and pepper.
4. Heat a griddle plate on high heat, Induction setting 8, place the courgettes into the
dish scored side down. Cook for 2 minutes until lightly caramelised.
5. Place courgettes into the Oven on shelf position 2 for 6 minutes to finish cooking.
Anchovy paste
1. Mix together the anchovies, olives, chopped herbs and the garlic. Add enough oil
to make a paste.
Pickled shallots
1. Place the vinegar in a small saucepan and bring to the boil on high heat, Induction setting 9.
2. Remove vinegar from the heat and add the shallots. Place to the side and leave to cool.
To serve
1. Spoon anchovy paste on top of the courgettes, scored side up, and top with
a few pickled shallots.
Hints and tips
• Anchovy paste and pickled shallots can be made 2 days ahead and stored in the refrigerator.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of the Mr. Morris restaurant in Auckland. This modern Pacific restaurant also features a private dining room known as “Mrs. Morris”, where guests can experience culinary delights created with Miele appliances. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America - spending time in New York, Melbourne, Sydney and Auckland’s best. Michael has won a slew of awards for his previous restaurant Meredith’s, including Cuisine’s NZ Restaurant of the Year Award 2011 and Outstanding Chef of the Year Awards.
