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default Appreciating the Courgette glut

Post by Guest on 9th July 2010, 6:55 pm

Now that courgettes are probably no longer a grateful sign of summer but a bit more of a "oh no not more courgettes" here are some ideas that are not so obvious.

Courgette is a real find for me. It is good enough to eat as a meal for the family with home made tomato ketchup. It serves well with a vegetable curry for large numbers of people. It can be eaten cold. It can be frozen on metal trays and used as a quick meal in the winter months (keep as long as you would any product containing egg and cheese).

Courgettine

1kg Courgettes
150gm rice
200ml Crème fresh (cream)
3 beaten eggs
5ml spn (tsp) cumin
salt and pepper
150gm grated cheese
300ml bouillon (stock)

Grate the courgettes and put into 3.5l bowl with rice and stock. Leave for 20mins.
Add other ingredients to rice mix. Stir in well.
Put into shallow dish. Bake at 180degC for about 50-60 mins.


Courgette Chutney

This matures really well as is a very good chuncky chutney.
Makes 1.8 kg

1kg fresh courgettes, medium sized, diced to 1cm
4 large red onion diced
3 large garlic cloves crushed
75g root ginger finely chopped
2 tsp black mustard seeds
1 tsp coarsely ground coriander seeds
500ml cider vinegar
200g sultanas
350g white granulated sugar
1 tbsp salt
4 tbsp chopped fresh dill or fennel

Combine all the ingredients in a large pan except the sugar, salt and fresh herbs. Bring to boil and simmer gently for 10 – 15 mins until the vegetables have softened.
Add the sugar and salt and continue to simmer for a further 15mins but not until the fluid is lost.
Add the fresh herbs and cook for 2 - 3mins or until the desire consistence has been reaches.
Pot into hot, sterilised jars.


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default Re: Appreciating the Courgette glut

Post by Compostwoman on 9th July 2010, 7:14 pm

I open freeze slices on trays so I can just get a few out.

We like them lightly fried in olive oil with mushrooms and sun dried toms,

also baked with garlic, tomatos with a mozarella and breadcrumb topping and more cheese grated on top...
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Post by polgara on 9th July 2010, 10:22 pm

I had sort of plans like yours CW, also I thought of stuffing them. I am growng the round ones but at the moment only one is still there, so if all else fails will slice & freeze to add to the soup.

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Post by Dandelion on 9th July 2010, 10:33 pm

Zoe - for the Courgettine, is the rice already cooked?

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Post by Guest on 10th July 2010, 3:51 pm

Dandelion - no! It really is that simple Appreciating the Courgette glut Icon_bounce
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Post by Jaded Green on 10th July 2010, 5:15 pm

We're not growing courgettes this year. WE were planning to buy them as plants and our local garden centre never had any when we went in.
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default Re: Appreciating the Courgette glut

Post by Lakshmi on 10th July 2010, 5:28 pm

courgettes:
I use the vegetable peeler to "peel" thin stripes of courgettes and dry them in my food dehydrator. (am a bit of a less is more when it comes to drying so don't add anything to them. no lemon no nothing). I peel the skin of the courgettes first.

I make courgette fritters with grated courgettes that have been left to purge some of their water with salt in a sieve for at least 30 minutes and some feta that has been mushed with a fork... and some pepper. again minimalist.

a family favourite when I was growing up is a "courgette with attitude"/ marrow quickly softened in oil and then you add a tomato sauce on top and just before serving grated cheese to taste... mmmmhhhh goo! serve on top of boiled potatoes or boiled rice and you have a happily full family.
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