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Now I love garlic, but not necessarily the aftermath of garlic and this is a great dish because the garlic is left in its chemise, in its shirt as they say in France, and poached for about ten or fifteen minutes with the courgettes.
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.
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