Okay! First off, this is focusing nigh exclusively on the vegetables or 'side dishes' on the plate. I -loathe- zuccini. Ugh. It's the vilest most despicable vegetable on the earth, in close competition with aubergine for repulsiveness. So, this was my attempt to make it an 'edible' part of my meal. Why, you ask, if I hate it with such a passion? Because we have a garden. The garden has vegetables. One of those vegetables growing are zuccini. And tomatoes. MY GOD. So many tomatoes. Avalanche of tomatoes! In any case, to the meal! For this you will need:
1 rolled roast
1-2 cups bow tie pasta
4-5 tomatoes
2-3 tsp sour cream
1 large brown onion
2 tsp tumeric
1-2 cups finely chopped zuccini
1-2 spring onions
1-2 Tbsp oil (vegetable or olive)
2 tsp garlic powder
1 tsp oregano
2 tsp powdered chicken stock
1/2-1 cup of grated cheese
Complicated list huh? But don't worry! It will aaaaaaaall make sense in a few moments. First, top, tail, peel and slice the onion. Slice, not dice. The difference is that you have half-moons of onion rings, you can cut them in half again if you wish, but the idea is to have fairly long 'strings' of the onion. Put the oil in a wok (if you have one, if not a large frying pan would do just as well) let it heat up and then toss the onions in. You want them to start to brown.
While they're doing the cooking thing, and you've broken them up into the individual layers with some deft applications of bashery with a spoon or pair of tongs. Slice and dice the zuccini (leave the skin on) into around 1cm cubes, or there about. Put the water on to boil, add some more oil so that the pasta doesn't stick together. Chicken stock and garlic powder in the oil and the water, add the oregano to the water as well. Once it is boiling add in the pasta.
Your onions ought to be real nice by now, and three quarters cooked, add in the zuccini. (Remember to turn your roast whatever) Dice and chop up your spring onion. To do this, slice off the roots and perhaps a half inch above, peel off any 'dead' leaves, or brown layers around the outside (should only need to do one or two) then slice even rings off of the spring onion. Toss it in with the Zuccini and onion, making sure that it is all stirred through and left to cook and soften and absorb delicious flavour.
At this point, add the tumeric, and some salt and pepper if you desire. Stir through so that everything coated evenly. When the pasta is cooked, turn off the water, and drain it. Yes, drain before the rest of the meal is done. Slice the top off of the tomatoes, and dice them into even squares and pieces. Put the cold tomato into the warm past, stir through with the sour cream and cheese, leave to cool/warm/whatever.
Take your roast out, snip and peel off the string (if you used a rolled one, like I did) and carve, put on a plate with the zuccini onion mix and the pasta salad. The pasta tomato thing tastes best warm. Not hot, not cold, but warm, enough for the tomato and stuff to be 'cool' and for the sour cream to be slightly melted.
The best thing about the way I cooked the zuccini? It gained the flavour of the onion and spring onion, which is what the plant is best for, and made it taste nice! The pasta was my favourite part as for me, the beef was a little undercooked (oops, my bad) but my father loved it all. So for that, I can say that this one is again;
Deliciousness Delivered.
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