Last night while waiting for my Pad Thai to be laid down in front of me, I conversed over the excitement of expectation. How you must always have something to be excited about, somewhere exciting to visit when you live in London, otherwise the city will swallow you whole and you’ll be another soul wandering the streets speaking to yourself.
The expectation is more often than not sweeter than the experience itself, it’s the waiting, the knowing that what can be a distant experience can in one blink be before you and than you are setting off for an adventure you have waited so patiently for. The biding of time clicked by and the excitement reaches a pinnacle.
Yes, waking up each day thinking, I’m one day closer to my next adventure, whether that be a trip away or noving into better surroundings or a wedding. Expectation and excitement are symbiotic and things we all crave.. And you can tell simply in someone’s demeanor when they don’t have something to be in expectation of. There is a frustration to them, like they are wringing time for more than it can give them.
Speaking of exciting, I was so excited for summer that I came up with this recipe months ago and waited for the warmer weather to appear so ripe tomatoes and in season zucchini’s would be at my market stall.
These stuffed zucchini’s would lend themselves perfectly to being served as appetizers, sliced into quarters and the center scooped out to be filled with this tomato and chorizo stuffing with it’s slight spicy touch and finished with golden melted cheese.
Chorizo Stuffed Zucchini’s
2 medium zucchinis, halved and deseeded
2 medium chorizo’s, finely chopped
2 scallions, finely chopped
1 tablespoon sriricha
1 small tomato, finely chopped
1 handful parsley, finely chopped
1/3 cup hummus
2/3 cup grated mozzarella
Preheat the oven to 180°C/350F.
Place the zucchini’s into a tray with a little olive oil and back cut side down for approximately 10 minutes. Remove and turn over, set aside.
Turn the heat of the oven to grill 190°C/375F
Finely chop 3/4 cup of the zucchini centers and saute in a pan with a little olive oil over low to medium heat until soft, approximately 5 minutes.
Add the chorizo and scallions and cook over medium heat for approximately 5 minutes.
Add in the sriricha, tomato and half the parsley and stir through. Cook for a further 5 minutes or until slight brown.
Pour the chorizo mixture into a bowl and stir the hummus through. Spoon the mixture into the zucchini’s. Sprinkle the cheese and remaining parsley over the top.
Grill until golden, approximately 7 minutes.
Remove and serve immediately.