Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: HilaryG on July 14, 2009, 20:07
-
An Italien friend told me this way of preserving courgettes;
Slice courgettes very thinly longways, remove skin bits if you want. Heat olive oil about half inch deep in frying pan and 'flash fry' the courgettes for about 1min in v. hot oil. Make up layers of the courgette, chopped garlic, salt/pepper, bayleaf and dried oregano in plastic container with good lid. Top up with white wine vinegar and the used oil. I'm not sure of the exact ratio of oil to vinegar but it's really tasty as a little starter and keeps for months. ::)
-
Sound intresting i might give this a try )
-
I really like the sound of that. :)
-
That sounds nice. I was wondering what to do with them all! I already have too many. :wub:
-
Well my first two today came off as the slugs had got to them first so I dont think I will end up with too many infact at this rate I wont end up with any at all :ohmy:
-
Wow! This sounds delish --- might have to wait until I have a few more courgettes as only have one right now :(
-
Right im all set to try this tomorrow when i go pick my courgettes :).
Any advice on the oil/white wine vinegar ratio anyone?
-
50:50 works fine to eat straight away, don't know if it's different if you want to keep for longer :unsure:
also look here preserved courgettes recipe (http://www.bbc.co.uk/food/recipes/database/preservedcourgettes_82377.shtml)
-
I very often have too many courgettes until my sister and her family hear about it!! :lol:
But..... sounds a brilliant idea .... will give it a go.
Thanks. :)
-
got some lovly yellow courgettes now and they are sweet , im doing some courgette and ginger jam to the recipie of the marrow jam listed in recipies , gave some to my greek neibough last year and she couldnt guess it was courgette .
chrissie b
-
My courgettes are yellow (green late so only just picked the one). Might have a go at that jam once the holidays start and I have time! :)
-
An Italien friend told me this way of preserving courgettes;
Slice courgettes very thinly longways, remove skin bits if you want. Heat olive oil about half inch deep in frying pan and 'flash fry' the courgettes for about 1min in v. hot oil. Make up layers of the courgette, chopped garlic, salt/pepper, bayleaf and dried oregano in plastic container with good lid. Top up with white wine vinegar and the used oil. I'm not sure of the exact ratio of oil to vinegar but it's really tasty as a little starter and keeps for months. ::)
Right ive just gone and picked some courgettes just for this recipe.
Do we have a name for this dish Hilary? if not i think u should make one up for us all ) .
-
They are called Zucchini alla salamoia, in Italien, which means pickled courgettes. The Italien has a far more exciting ring to it I think!
-
They are called Zucchini alla salamoia, in Italien, which means pickled courgettes. The Italien has a far more exciting ring to it I think!
Literally translated = "Squashes to the brine"
Una lingua di sondaggio meravigliosa.
-
Im enjoying these already eaten half :D
Gona make some more but with more of my garlic i think.
Yummy.
-
keeps for months[/i]. ::)
Oh no it doesn't. :blink: I made quite a big tub full, and they are so delicious i've eaten them all already!! Oops! :blush:
-
They had some kilner style jars in Asda last week for £1 each so I think I might go and pick up a couple to try this and the one posted by mumofstig. Plenty of courgettes for this!
How long do you think they would last if you wanted to keep them? Would be a great addition to the Christmas hampers.
-
50:50 works fine to eat straight away, don't know if it's different if you want to keep for longer :unsure:
also look here preserved courgettes recipe (http://www.bbc.co.uk/food/recipes/database/preservedcourgettes_82377.shtml)
Would never have thought of this :D :D Thanks Mumofstig
Have a way of using up excess courgettes (yes, mine are now producing like mad too :lol: :lol:) by grating them, frying with onion and some garlic, spreading mixture in a shallow dish and pouring beaten egg over. Bake in oven until set ( about 15 mins)
You can eat hot, or sliced cold. Makes a good picnic item too. (Thank you to my friend Kate for NZ for this idea)
-
I have a plan!
Snap th b*ggers off before they're any bigger than your little finger! :D
-
I went off looking for similar recipes and found this one:
--------------------
ZUCCHINI SOTT'OLIO (or Zucchini in Oil)
1o garden fresh zucchini
5 cloves garlic
Table salt
500 mls white wine vinegar
4 tablespoons of oregano (I used my dried oregano instead of fresh)
Olive oil (extra virgin was my choice here)
Slice the zucchini into 3-4 mm slices.
Place slices into a container that has vertical sides (big enough to hold a plate with bricks on top).
Cover each layer liberally with salt and mix well.
Place a plate over them and then top with a weight of about 10 kgs, or 4 house bricks.
Leave zucchini under weights for 24 hours.
Remove the weights and drain the moisture from the zucchini.
Loosen the slices with your hands then pour on good quality white wine vinegar and mix thoroughly. Allow to stand for an hour. The zucchini will seem to absorb the vinegar.
Replace the plate and weights and press for another 12 hours
Again drain the excess vinegar.
Lastly squeeze the strips by hand and place in a bowl.
Mix the pickled and dry zucchini with chopped fresh garlic, home dried oregano and hot chilli to taste, either whole or finely chopped, and either fresh or dried.
Pour 2-3 tablespoons of olive oil into prepared glass jars.
Press the vegetables, garlic and herbs into the jars, adding a small amount of olive oil as you press down, to ensure that the oil is evenly distributed.
Finally, press firmly and cover with olive oil, ensuring that you have no zucchini above the oil level.
Check after 2-3 days to see if the oil needs topping up, as the vegetables will absorb some of the oil. Seal and store.
These stay very crunchy, and are a marvelous addition to any antipasto plate.
-------------
These are now in the jar and I have to say it looks great. I'm maybe going to manage one more week before eating - I'll let you know how they are then.
-
I posted a similar subject recently "Topic: 6 million courgettes from my plot" - some really interesting suggestions...
-
I have a plan!
Snap th b*ggers off before they're any bigger than your little finger! :D
That's the method I'm adopting - get them when they're little.... ;)
....just don't blink or they get to be twice the size in no time!!
-
I have a plan!
Snap th b*ggers off before they're any bigger than your little finger! :D
That's the method I'm adopting - get them when they're little.... ;)
....just don't blink or they get to be twice the size in no time!!
then there's not such a volume to deal with either :lol: :lol: :lol:
-
This is a fantastic recipe! Thank you so much for sharing it!
I can't wait to try it, i have lots of yellow ones and i think it will look lovely. I'm guessing it will be ok in large-mouthed jars.
Excellent. :)
-
Another 6 today but I'm not moaning yet :lol: