Courgette Bacon Brie Gratin Recipes

COURGETTE, BACON & BRIE GRATIN

Steps:

• Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.
• Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.
• Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.
• Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.

COURGETTE GRATIN

Steps:

• Preheat the oven to 200C/Fan 180C/Gas 6
• Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.
• Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.
• Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes - it will not be enough to completely cover the courgettes, but this is fine - it will bubble up when cooking.
• Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling.