Zucchini With Cumin And Coriander Recipes

ZUCCHINI WITH CUMIN AND CORIANDER

Steps:

• Heat the butter and oil together in a saute pan, over high heat and add the zucchini.
• Sprinkle the cumin and coriander over the vegetables and toss lightly as they cook.
• Season with the sea salt and black pepper and serve at once, garnishing with the chopped cilantro.

CARROT, CUMIN AND CORIANDER SOUP

Steps:

• Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown.
• In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute.
• Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish). Blend untill smooth.
• Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion.
• Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre).
• Add salt and pepper to taste.

GRILLED ZUCCHINI AND FETA TOASTS

Steps:

• Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
• With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
• While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
• While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
• Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.

GRILLED ZUCCHINI WITH CUMIN

Steps:

• Cut zucchini in half lengthwise.
• Make criss-cross hatches into the cut side of the flesh.
• Season with salt and pepper.
• Drizzle with olive oil.
• Sprinkle with cumin.
• Grill on medium hot grill for about 5 minutes on each side, or until desired tenderness.

ZUCCHINI WITH CUMIN

Steps:

• Wash and slice zucchini quarter-inch thick. Saute in hot oil until golden, turning.
• Add tomato puree, cumin and season with salt and pepper (if fresh tomato is used, chop coarsely.
• Reduce heat; cover and cook about 10 minutes. Serve.

ZUCCHINI CORIANDER SOUP

Steps:

• In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.