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Zucchini caviar with caramelised onions in a balsamic vinegar glaze

Zucchini caviar with caramelised onions in a balsamic vinegar glaze, Prescriptions, Any category, Appetizers, Any kitchen, Russian cuisine, Zucchini caviar

Ingredients portion 10

Zucchini 600 g

Onions 1 head

Tomatoes 300 g

Garlic 1 head

Salt to taste

Ground black pepper to taste

Vegetable oil to taste

Balsamic vinegar 100ml

Cooking instructions 40 minutes

1 Slice all the vegetables coarsely and randomly and place them on the oiled baking tray.

2 Oil the garlic, cut off the tops, salt and pepper it and add it to the vegetables (I always cover the tray with well-oiled baking paper). Season with salt and pepper and drizzle with about 100 grams of balsamic vinegar.

3 Put into a well-heated oven and bake until the onions have caramelised.

4 Remove, cool, squeeze out the garlic, and – into the food processor on the pulse for 3 counts – ie. coarsely. Chill in the refrigerator.

Tip for the recipe Author’s recipe. The tomatoes can be added fresh rather than baked. What happens in the oven? The balsamic evaporates and adds sweetness to the vegetables. I make aubergine caviar in the same way, but I bake the peppers instead of tomatoes and add fresh tomatoes. If courgette are young, don’t peel them. Bon appetit!

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .