Another guest post from my friend Annabel who reviewed the Judge Mandoline Food Slicer for me.
In this beautiful weather we want nothing more than some picnic/snack like food. I love courgettes and they can be made into neat bite size food when sliced long ways.
What better way to slice the courgettes than with the Judge Mandoline Food Slicer. This mandoline comes with a main slicing blade with two thicknesses)( and two additional blades. One to chip and the other to create julienne sided segments. These products must always come with a “mind your fingers” warning. The blades are sharp and the safety food holder should always be used when slicing anything. The mandoline is dishwasher safe in the top shelf and all the blades neatly store safely away in the container when it is not in use. the mandolin is built to last with a 25 year guarantee.
This recipe is of Italian extraction, and as with any of the recipes I part follow, the ingredients have been changed from the original list to suit my own palette. Which means you can change it to suit yours.
Recipe: Roasted Courgette Rolls with the Judge Mandoline Food Slicer
- 2-3 medium courgettes sliced
- sundried tomatoes
- 4 tbsp Olive oil
- A large clove of garlic finely chopped
- Feta cheese – about half a block
- cocktail sticks (optional)
- Set up the mandoline with the 4mm insert. Slice the courgettes and place on a board so that you can salt them to draw out the juices. Whilst the courgettes are seeping, make up your marinade. Combine the garlic and olive oil in a bowl with a sprinkling of ground black pepper and set aside.
- Pat dry the courgettes with a tea towel or kitchen towel. Place on a lightly greased tray(s). Now brush the courgettes with the marinade and place in a preheated oven – 160C/gas 4. Cook for 40 minutes, turn and brush with remaining marinade and cook for a further 5 minutes. Leave to cool.
- This whole section above can be done in advance, ideal if you are serving these at a drinks party.
- Gather together the rest of the ingredients. Cut the feta into chunks and halve some of the Bresola and sundried tomatoes. Now layer up the ingredients onto the courgettes.
- Bresola, tomato, feta and then roll up. I secured my rolls with a cocktail stick, but this is not necessary
- Bresola, olive and roll. Really you can use any combination that you like.
- Arrange on a plate and serve immediately with a crisp white wine.
- Other ingredients you could use are, mozzarella, Gorgonzola, Parma ham / prosciutto. Basil can be torn up and included as well. Anything you like really, experiment you will be amazed at what combinations you can create.
It was a blisteringly hot day when I made mine. I sat in the sun and consumed these with my neighbours.
My next adventure with the Judge Mandoline Food Slicer will be to make home made crisps, as this needs nice thin slices. The 2.5mm blade will be put to good use against the humble beetroot, parsnip, carrot and potato. Can’t wait!
Thank you again to Helen for the opportunity to have fun with cooking and be able to share another recipe.
Fuss Free Flavours received a Mandoline food slicer from Judge for review. All opinions are our own and we were not required to write a positive review. Many thanks to Annabel for many years of friendship and her review.
I have a Pampered Chef mandolins but it is the same. I use it all the time to thinly slice radishes, potatoes, onions, courgettes and more (it has three thicknesses so I can slice paper thin)
Yummmm this is delicious, nice photos too!