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Zucchini Caviar 'Finger-Licking Good'
Instructions
I lay out on the table the products for making this wonderful zucchini caviar.
For convenience, I prepare all the vegetables at once, starting with the zucchini. It's best to take young zucchini – with thin skin and small, undeveloped seeds. With such zucchini there's less waste and less fuss. After washing the fruit, I dry them, cut off the stems and slice. The shape of the cut doesn't matter, as the zucchini will be blended later. If you cut them into circles, they fry faster and better. The optimal thickness for the circles is about 0.7 cm.
I pour refined oil into a frying pan and fry the zucchini until golden brown.
I put the fried vegetable circles into a small pot.
I add 1 tbsp of water, cover with a lid and simmer for 20 minutes.
I peel the onion and chop it fairly coarsely and freely. I peel the carrot and grate it on the large holes of a grater.
I sauté the onion over low heat until soft, without browning it. I add the carrot to it as well. I stew the vegetables together so the carrot becomes softer.
I combine the prepared ingredients.
I blend the cooled vegetable mixture in a blender.
I transfer the vegetable purée from the blender into a thick-bottomed cooking pot, so the purée doesn't burn. A small cauldron is handy to use. I set it over low heat. Stirring the mass, I start to stew it.
I add 1 slightly heaped tbsp of tomato paste. I stew the mass for 10-15 minutes under a lid until it thickens.
At this stage I add the salt and sugar and mix everything thoroughly and carefully.
I grind the peppercorns in a mill and pour the ground pepper into the pot with the caviar. After mixing, I simmer for another 3-5 minutes, stirring constantly. I do this carefully, as the thickened mass starts to bubble and throw out hot drops. I bring the caviar to the thickness I want and remove it from the heat. The "Finger-licking good" caviar is practically ready. I take it out to a cool place to cool down.
I serve the caviar chilled. For a little zing, you can add finely chopped garlic.Zucchini caviar "Finger-licking good" made by this recipe can be served on a slice of bread for a snack – it holds its shape perfectly and doesn't spread out. Enjoy your meal!
Tips
- 1
USE YOUNG ZUCCHINI – with thin skin and small seeds. Overgrown ones have a coarse skin and large, "watery" seeds, and the texture will suffer.
- 2
FRY THE ZUCCHINI UNTIL GOLDEN – this gives a deep, "smoky" flavour. Without frying you get bland, "boiled" caviar.
- 3
USE ONLY FRESHLY GROUND PEPPER – at the end, when the caviar is ready. Ready-ground pepper gives a flat aroma, while freshly ground gives full fragrance.
- 4
GARLIC IS OPTIONAL – for a little zing. Add it to the cooled caviar, otherwise it loses its aroma during cooking. The same principle works in other kinds of vegetable caviar.
FAQ
Which zucchini are suitable? +
Ideal are young courgettes or zucchini with thin green/yellow skin and small seeds. The size should be up to 25 cm long, with a diameter of 5-7 cm. Such zucchini don't need to be peeled or seeded. Overgrown ones (30+ cm) will have to be peeled and seeded, with a smaller yield of product. Pattypan squash is an alternative, with a denser texture. Pumpkin makes "pumpkin caviar" instead, which is a different recipe. Check that the skin is shiny, firm and free of "wrinkles". A white bloom on the zucchini is normal – it's a protective layer from the sun, so don't remove it ahead of cooking time.
What can replace tomato paste? +
Alternatives: 2 large tomatoes without skin, puréed (a summer option); 2 tbsp of tomato sauce; tomatoes canned in their own juice (chopped); 1 tbsp of ketchup (a sweeter option). Tomato paste at 25% is a concentrate that gives a rich flavour and a red colour. Homemade tomato paste from fresh tomatoes is better than shop-bought. If you have no paste, add a pinch of sugar and ½ tsp of lemon juice for the "tang" of tomato. Check the brands: "Kuban", "Pomidorka", "Lukashinskie", "Heinz" – without artificial additives or preservatives.
How long does the caviar keep? +
In the fridge in a glass jar – up to 5 days. On the second day the flavour "matures" and the aromas come together. To preserve it for winter, divide it among sterilised jars, seal them with lids and sterilise for 15 minutes. Caviar like this keeps for up to 1 year in a cool pantry. In the freezer – up to 3 months, in portions in containers, but the texture after thawing is less ideal. For "freshness" when serving, add a drop of olive oil and fresh herbs. An opened jar should be eaten within 3 days; don't leave it at room temperature for longer than 2 hours.
What to serve the caviar with? +
The classics: on a slice of black or grey bread as an appetizer (open sandwiches), with boiled potatoes and sour cream, or as a side dish for meat dishes. On toast or crackers – for a buffet. With boiled eggs and fresh herbs – a hearty breakfast. With pasta – an unusual sauce with garlic and cheese. For a "snack" – with crunchy toast and a cheese like mascarpone. In salads – add a couple of spoonfuls as a dressing. For a diet or healthy eating – with boiled chicken or baked fish. With beer or a light white wine. Garnish with a drop of olive oil, a sprig of parsley or some pomegranate seeds for an attractive look.
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