This lovely light vegetable dish is adapted to TMX from an Ottolenghi recipe in his new book, Simple.
It is particually suited to the light coloured skinned Zuchinni. The skin on these Zuchinni is more tender than the dark skinned ones. If however you only have the dark green Zuchinni, I suggest that you remove 1/2 the skin.
The stock is prepared in the TMX bowl and then used as the poaching liquid for the Zuchinni, in a dish in the Varoma.
Ingredients
500 g Zuchinni, sliced on the angle
1 cup of stock, vegetable or Chicken.
4 cloves of garlic, sliced
1 Tablespoon of dried Italian or Greek Oregano, or 10 sprigs of fresh Oregano.
EVOO to finish, optional
Method
Place stock, garlic and Oregano into TMX bowl, cook 10 minutes, speed 1, Varoma temperature.
Slice Zuchinni into a dish that will fit into Varoma.
Cover with the hot stock.
Pour 1 litre of water into TMX bowl and place Varoma steamer on top.
Place a Crumpet ring or a couple of wooden skewers in Steamer so steam can circulate.
Place dish with Zuchinni into Steamer and cover with foil or lid.
Cover with steamer lid.
Steam for 30 minutes, Varoma temperature, speed 3.
To serve, lift the Zuchinni out of the liquid.
( can save poaching liquid and use as a base for tomato soup)
Sprinkle with a little Olive oil. Optional.
Place
