COURGETTE AND CORIANDER GOUGERE

Preparation Method :

• Put the butter, water, salt, cayenne and cumin in a saucepan and stir until the butter has melted. Bring just to the boil and remove from the heat.
• Add the flour all at once and beat vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Beat for 1 minute over a very low heat, then allow to cool slightly.
• Lightly beat the eggs and egg white together. Gradually beat into the mixture with the cheese until very smooth and glossy.
• Using a plain 1 cm / ½ inch nozzle, pipe 2 circles of mixture, one on top of the other, round the edge of four 14 cm / 5 ½ inch diameter greased ovenproof dishes.
• Bake at 220°C/425°F/gas mark 7 for about 25 minutes until golden and puffed.
• Meanwhile, melt the butter in a saucepan and gently fry the shallots and garlic for 5 minutes. Add the flour and turmeric. Cook, stirring for 1 minute.
• Add the milk, bring to the boil, stirring constantly until thickened. Simmer for 5 minutes over a very low heat, stirring. Add the lemon juice and coriander and season to taste.
• Steam the courgette slices over boiling water for 5 minutes until just tender. Arrange them in the choux rings. Pour over the sauce and serve immediately.