Courgette and Corn Pirate Boats
- For the boats
- 4 medium courgettes, hollowed out, flesh reserved and chopped
- For the filling
- 2 strips bacon, chopped
- 1/2 cup finely minced onion
- Salt and freshly ground black pepper
- 1 garlic clove, minced
- 2 vine-ripened tomatoes, seeded and chopped
- 2 cups fresh corn kernels (from about 2 ears of corn)
- 2 small courgettes, diced into 1/4-inch pieces
- 2 tablespoons chopped fresh coriander leaves
- For the masts
- 8 small cherry tomatoes
- 4 (4 to 6-inch) skewers
- 2 courgette slices, halved
- 2 spring onions, green parts only
Boats: Bring a medium saucepan with salted water to a boil over medium-high heat. Add the courgette and cook for 3 minutes until slightly tender. Remove the courgette and set them aside to cool. Carefully scoop out the insides of the courgette halves with a small spoon. Reserve the cored halves and the insides for the boat's filling.
Filling: Preheat a medium, heavy saute pan over medium heat. Add the bacon and cook for 5 minutes. Using a slotted spoon, transfer the bacon to paper towel lined plate. Remove all but 2 1/2 tablespoons of bacon drippings from the pan.
Add the onion and cook it until translucent. Add the reserved courgette filling and cubed courgette and cook for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, coriander, tomato and stir occasionally until courgette is tender, about 5 minutes. Stir in bacon. Season with salt and pepper, to taste. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato, corn, diced courgette and reserved courgette flesh and stir occasionally until the courgette is tender, about 5 minutes. Stir in the coriander and bacon. Season with salt and pepper, to taste.
Masts: Thread 2 cherry tomatoes onto each skewer and top with a half slice of courgette. and a little piece of green onion.
Fill the courgette boats with the filling and insert a mast in the end of each boat. Arrange the boats on a serving platter and serve.