Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: wighty on July 13, 2008, 10:22
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Courgete Puff Pie
slice 1 lb courgettes onto a tray, dribble with oil and roast 10 mins. Roll out a pack of puff pastry and put on baking sheet. Crack 1 egg into bowl and mix in 2 tbsp creme fraich and 2 oz gruyere, 2 tdp garlic and some parsley. Put courgetts down middle pastry and pour egg mix over. Scatter with 2 oz breadcrumbs and 1 oz cheese. Roll up sides of pastry. Beat another egg and brush pastry. Bake 30 mins.
Courgette and Chorizo Pie
Slice 1 french stick and toast both sides. Heat 2 tbsp olive oil and fry 1 onion and 6 oz chorizo. Add 1 lb courgettes and 1 tbsp rosemary, fry 2 mins. Add 1 lb toms skinned and salt and pepper, simmer 5 mins. Put half mix in dish, cover with half bread then rest of courgette mix. Top with bread. Pour over 1/2 pt cheese sauce and sprinkle with parmesan. Bake 25 mins.
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So far I've had one flaming courgette this year!
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We've been giving them away already
Variety Defender.
Took a chance and stuck them out early
Four plants, probably had 40 'fruits' so far
Had our first yellow ones today, really good flavour, tiny though
The Italian 'Tromboncino' are also really prolific
Did a really simple dish the other night
Olive oil, generous slurp, go on...give it another go
Slices of garlic, the big rosy stuff
Gently warm for 10 mins, just to soften & flavour
Add courgettes, chopped roughly, anyhow which way
Salt & pepper
Stew for 30 mins
When soft and broken down leave off heat for 10 mins
This is really good with grilled fish, meat or ......revalation for us 'On Its Own!
Indulge in the best of the crop
Then fill ya face with some red meat!!!!
And then a Pavlova, cheers Nog, nice one
Alex 98
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Great recipes wighty, thanks.
My courgettes, after a slow start, are now producing more than we can eat.
Think I wrote last year that at the end of the season I was willing the darn things to die.
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I like to chop mine up and sweat them down with a bit of garlic and chilli.
When they are a nice mush, I put them on toasted circles of French bread, and top with a bit of parmesan...delightful.
Also, I saw a recipe on a website somewhere, where you add grated courgette to a thick pancake mix and make drop scones. Haven't tried this yet but it sounds like a winner.
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Have just made an amazing courgette souffle out of the river cottage cookbook. You gently cook about 4 chopped courgettes with garlic, then roughly mash. Make about half a pint of thick cheese sauce, add to the courgettes and then mix in 3 egg yolks. Whisk 4 egg whites until stiff, then fold into the mixture. Bake at 190c for about half an hour This makes a pretty big souffle - or several individual ones (reduce cooking time).
We used our own eggs and served it with our own new potatoes, French beans, romanesco broccoli and baby carrots. Almost a completely free meal - only had to buy milk and cheese! :D
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that sounds lovely :D I have that book but no courgettes yet but will give that one a go probably this weekend as there are some promising fruits in the offing :D
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So far I've had one flaming courgette this year!
Whose the lucky one then???? We hav'nt had any!!!!! :)
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More gettes tonight, TROBONCINO
In Tempura batter
With rosmary & garlic charlottes, purple and yellow beans
And.........................
SAUSAGES, MMMMMMMMMMMMMMMMMMMM
and some cheap Aussie juice, cheers Skip
Alex 98
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Alex,
could you explain a bit more about tempura, and how you do your garlic and rosemary charlottes?
Ta
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another couple for you to try
Courgette and feta filo pie
heat 2 tbsp olive oil and 1 oz butter and fry 2 sliced leeks, 2 sliced courg and 2 tsp garlic for 15 mins, cool. Whisk three eggs with 7 oz greek yog, stir in leeek mix, 4 oz feta and 9 oz cottage cheese and some mint. Brush 8 filo sheets with butter and layer in dish with it overlapping the dish (to make a lid ), put filling in and pull over filo. brush with more butter and bake 40 mins 180 C or gas 4.
courgette and fennel bake
heat 2 tbsp oilive oil and cook 1 sliced red onion, some garlic, 2 sliced fennel bulbs and 1 tsp fennel seeds, zest 1 lemon and juice of half for 10 mins. Add 3 med courg sliced. add a tin of cannellini beans (if you haven't grown your own of course) and heat thro. Heat grill to hit, in pan warm 200ml creme fraiche and 2 oz parmesan. Put veg in dish and pour over creme fraiche. Dot with 5 oz goats cheese and grill until melted.
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courgette fritters are gorgeous
I make "carrot" cake with my yellow courgettes. No-one notices the difference 8)
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This is being cooked regularly at this time of year. A great one for the freezer and one of my favourite curries. The tinned tomatoes can be the supermarket cheapies. Chillis can be fresh, frozen or dried.
* 4 - 6 tbsp olive oil
* 4 tsp cumin seeds
* 1kg courgettes (5mm slices)
* 2 tsp chilli powder
* 4 tsp ground coriander
* 2 tsp turmeric powder
* 1 tin chopped tomatoes
* 4 - 6 chillies, halved
Heat the oil and add the cumin seeds. When they start to crackle (put your hearing aids in if needed), add the courgettes. Stir and add the dried spices, mixing well. Add the tomatoes, salt to taste and fresh chillies.
Cover and cook until tender. 20 - 30 minutes.
Even Mr Numpty, who thinks every plate should have meat on, likes this one.
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I love a curry
Ratatouille and veg chilli on the menu weekly now til the glut gets used up. Mind you no glut yet but it won't be far off
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courgette fritters are gorgeous
Recipe???
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Compost Queen , you want curry well here's courgette and parsnips in Moghlai sauce
heat 1 tbsp oil and fry 5 oz onions and then ad 2 tbsp korma paste and cook 4 - 5 mins. Stir in 284ml single cream and 3 fl ox water and 7 o\ cooked parsnips diced. Add 7 oz diced courgettes simer 3-5 mins add 1-2 tbsp corainder and mix, sprinkle over 1 tbssp flaked almonds and serve with rice and naan.
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Wighty, that sounds absolutely fab. Can I just check, does o/cook mean completely cooked?
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sorry, must have been a slip of the finger, it's supposed to be 7 oz cooked parsnips.
While I'm here, here's a recipe for aubergine, courgette and Dolcelatte pie,. Heat 1 tbsp oil and fry 1 red onion and 1 tsp garlic till soft. Add 1 red pepper chopped, 1 aubergine cubed and 1 courg cubed, cook 15 mins till soft. Roll out pack of puff pastry and spoon veg on one half and dot with cheese. Dampen edges with water and fold over. Make 4 slashes on top. Brush with egg, sprinkly with sesame seed and bake gas 6 200 C for 20-25 mins.
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ooh that sounds gorgeous and one I will definitely try.When you say dot with cheese....how much dolcelatte do you use?
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Must get my fingers organised better. Sorry. 4 oz Dolcelatte.
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My italian mother in law does the following with aubergines but i find it works equally well with courgettes and keeps for ages in the fridge as a cold side dish, excellent at bbq,s/picnics.
slice courgettes thinly lengthways and chargrill both sides on griddle pan and layer in a serving dish.
crush 4 cloves of garlic, good glug of white wine vinager, bit of water to dilute, salt, black pepper, teaspoon of sugar and a large handfull of parsley chopped up. heat in pan until hot and sugar disolved and pour over courgettes. cover with cling film and let cool before storing in fridge.
this tastes better the following day as all the flavours are marinated into the veg. i sometimes alternate layers of aubergine with courgette....YUM.
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made courgette and lotty veg pakora last night and a quiche today :D
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barbecued courgettes with tahini dressing
this is what i do with my courgettes, its an absolute revelation as i've never been a huge fan of courgettes. its a hugh f-w recipe from the guardian a few weeks ago. i tend to just griddle the courgettes and then serve them in the flatbread. i actually did these at a bbq a few weeks back and they went down a treat
http://www.guardian.co.uk/lifeandstyle/2008/jul/05/recipe.foodanddrink2