Cut both the courgettes with a small Parisienne drill. You could also cut them into a nice dice, but I love the little ball shape.
Then season some boiling water with a generous amount of salt and blanch the balls for about 30 seconds to a minute. Once blanched directly cool them down in ice water. When blanching multiple colors of vegetables always start with the light color and work your way to the dark color. So in this case first the yellow and then the green.
Now we are not throwing anything away, so use the trimmings for another recipe like a filling, cream or sauce.
Then mix the vadouvan spices with the water and the salt. Bring this to a simmer for 30 seconds. Then turn off the heat and let it cool down completely.
Once it has cooled down pass the liquid through a fine sieve.
Now divide the marinade on both the yellow and green courgette balls. Let it marinade in your fridge for a couple of hours or use a vacuum to properly marinade in a couple of minutes. I use my Henkelman Aura vacuum chamber which has a great marinate program. Henkelman is also a partner of the channel.
