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Bugs
Joined: 28 Oct 2004
Posts: 10475
Location: Neither here nor there
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 Posted: Fri Jul 01, 05 9:35 am Post subject: Courgette recipes |
 
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I am hoping to have my first couple of courgettes to pull soon and the plants are looking good, so thought it might be good to start a thread on good uses for courgettes as they usually prove prolific in the garden or cheap to buy (or even get "rehomed" from fellow growers!).
I love the courgette souffle from RC Cook Book and in this month's TKG there's a recipe for courgette soup that uses 5 courgettes to serve 2-4.
What else would you do with them? |
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Behemoth
Joined: 01 Dec 2004
Posts: 14637
Location: Leeds
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| Posted: Fri Jul 01, 05 9:52 am Post subject: |
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Consign them to the fiery pits of hades for they are the devl's work.
However my OH likes them so I'm giving growing them a go this year. The Kitchen Garden soup recipe sounded a decent way of dealing with them, didn't it have a good wedge of garlic in it (linking to another thread)?
I once had them battered and deep fried and almost liked them. |
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Bugs
Joined: 28 Oct 2004
Posts: 10475
Location: Neither here nor there
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| Posted: Fri Jul 01, 05 9:58 am Post subject: |
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| Behemoth wrote: |
| Consign them to the fiery pits of hades for they are the devl's work. |
OK. Well, thanks for that tip. I might try the soup first though.
The KG recipe said two or three cloves, yes, which is a reasonable amount between two. Another use for left over roasted garlic I guess (I'm certainly not putting the oven on for 20 minute just to roast three cloves!).
The souffle recipe also includes a bit of garlic, I suspect you could make most things palatabe if you add enough garlic, or indeed battered and deep fried them (apart from baked beans  ). |
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tahir
Joined: 28 Oct 2004
Posts: 38228
Location: Essex
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| Posted: Fri Jul 01, 05 10:00 am Post subject: |
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They make great tempura, a good stirfry ingredient and pakoras too. |
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cab
Joined: 01 Nov 2004
Posts: 30103
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| Posted: Fri Jul 01, 05 10:25 am Post subject: |
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We used out first courgettes with chops the other day.
For three people, we split a bulb of garlic into cloves and tossed the cloves into a hot stew pan to brown them. Then in went the three pork chops, sealed them off and got them good and brown, added the sliced courgettes to soften a little, and de-glazed the pan with wine. Added chopped lemon balm, sage, thyme and parsley, bunged in the oven for half an hour. The gravy was intensely good, and the courgettes had taken up a fair amount of the marvellous source.
Served that with spuds, peas, cabbage and salad. |
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bernie-woman
Joined: 28 Oct 2004
Posts: 7753
Location: shropshire
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| Posted: Fri Jul 01, 05 10:55 am Post subject: |
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I absolutely love courgettes and grow loads of them - I love HFWs pasta sauce. We make that in batches and freeze them without the cream and cheese, make rataouille (again HFWs idea of cooking all of the veggies seperately works well)
I have a good recipe for courgette bread which is lovely and a new one to try which is a courgette tea bread which at some point I will post here. Another we eat a lot of at the moment is a courgette frittata which is lovely with salad and crusty bread either hot or cold
I also have a good recpe for a summer soup which uses courgettes, peas and lettuce and delia does a good tomato and courgette gratin which I have adapted using all sorts of cheeses - it is particularly nice with feta or goats cheese  |
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Lozzie
Joined: 25 May 2005
Posts: 2595
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| Posted: Fri Jul 01, 05 11:32 am Post subject: |
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Add thickly sliced courgettes to the last 20 minutes cooking time of a stew made of lamb, garlic, new potatoes, carrot, chickpeas, harissa (chilli sauce) fennel seeds and turmeric. Serve with cous-cous.
Also very good in a stew with chorizo, onion, chilli and any type of dried pulses you like - what is called Spanish Baked Beans in this house 
If you have a glut of courgettes you can grate them into spaghetti bolognese sauce at the onion-frying stage (along with any other veggies that need using up). I disguise many vegetables this way to get around my children's picky eating habits. Even put spinach in once!
L xx  |
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Blue Peter
Joined: 21 Mar 2005
Posts: 2171
Location: Milton Keynes
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| Posted: Fri Jul 01, 05 11:55 am Post subject: |
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You can also use them in cakes (similar to carrot cakes, I suppose). Americans do, apparently.
Does anyone have any good courgette cake recipes (I'm sure someone said that they did from an earlier thread)? We have found one, but it's a bit heavy on the sugar,
Peter. |
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Will
Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield
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| Posted: Fri Jul 01, 05 12:11 pm Post subject: |
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Make a frittata - a bit like an omelette.
Grate about one large courgette per person coarsely. Put them in a colander and sprinkle on some salt. Leave for half an hour to let most of the water drip out, then press them gently with a wooden spoon get the rest out.
Fry the courgette gently in olive oil for about 7 minutes with some garlic and onion until soft but not burnt.
Beat some eggs (2 per person) and stir in lots of grated cheese - parmesan works well.
Mix everything together in a bowl and season.
Tip into the frying pan to form a thick omelette-cake thing. Fry gently until solid almost to the top, then stick the pan under a hot grill or in the top oven of an Aga to brown the top.
Serve in slices with salad and cold meat. |
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judith
Downsizer Moderator
Joined: 16 Dec 2004
Posts: 17751
Location: Montgomeryshire
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| Posted: Fri Jul 01, 05 12:33 pm Post subject: |
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If you have some big field mushrooms, dot them with a little butter and season. Then grate enough courgette to fill the indentation. Cover this with a parmesan / breadcrumb mix and dot with a bit more butter. Bake until the mushrooms are tender and the top is browned and crunchy (hopefully the two should coincide!). |
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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 28848
Location: North Devon
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| Posted: Fri Jul 01, 05 12:34 pm Post subject: |
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Cut them lengthways, jiggle them about in some olive oil then cook them on a cast-iron griddle/barbecue. Add some crumbled feta and dress with citrus juice and oil.
You can cut them in half, make 'boats' and fill them with stuff then bake them.
Courgette, leek and walnut sauce for pasta is good too. |
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judith
Downsizer Moderator
Joined: 16 Dec 2004
Posts: 17751
Location: Montgomeryshire
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| Posted: Fri Jul 01, 05 12:49 pm Post subject: |
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Grate, salt and squeeze out excess juice. Season with cumin, a bit of chilli and whatever else grabs your fancy. Them mix in enough gram flour to make a firm consistency. Shape into balls and then fry (deep-fried is best, but shallow is OK) |
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wellington womble
Joined: 08 Nov 2004
Posts: 11287
Location: Bucks
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| Posted: Sun Jul 03, 05 9:54 pm Post subject: |
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A friend of mine reckons you can make courgette jam! If she makes it, I'll report back! the souffle recipe is great (and really easy, too) I substituted half the courgettes with onions (not enought courgettes!) and added a dollopp of mustard, and it was lovely. I'm going to experiment with freezing it though (like delilias twice baked ones) as I think they'd make nice luches, but I haven't timie to make souffle at lunchtime! |
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JonO
Joined: 05 Mar 2005
Posts: 119
Location: South Birmingham
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| Posted: Sun Jul 03, 05 10:58 pm Post subject: |
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Make a gratin, caramalize a chopped red onion with a spoon of salt, spoon of sugar and some olive oil then place at the bottom of a large dish. Slice courgette and tomato and put one row of courgette then off tomato etc, only one layer thick. Drizzle with olive oil, season and bake foe about 45 mins with foil on. Remove the foil and go another 45 mins and add grated parmessan about 5 mins before removing.
Gorgeous dish ! |
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hils
Joined: 08 Mar 2005
Posts: 568
Location: Nottingham
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| Posted: Mon Jul 04, 05 8:13 am Post subject: |
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Roasted with your sunday dinner meat - chuck them in for the last 45 mins. gorgeous
Minus the chicken, my sunday dinner yesterday consisted of everything I have grown. Potatoes, roast courgette, broad beans, boiled beetroot (hey it worked!) and mint sauce -  bit of an odd combo but it was nice. |
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