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Courgette recipes

Last post 01-09-2009 9:25 PM by Phot's-Moll. 11 replies.

• 25/08/2009 01:50 PM

  miranda Location: Oxfordshire Joined on: 17 Nov 2004 Posts: 2,976

  Reply | Contact From reading around it seems that some of us are still in the courgette glut zone, so thought it would be an idea to share some recipes around. Here's the first - Courgette jam - jam always uses up a fair bit of produce. Courgette jam Makes about 5lb. 3lb of peeled courgettes Finely grated peel and juice of two lemons 1 1/5 oz grated root ginger 3lb sugar 1/5 oz butter Cube the courgette and steam for 20 minutes and then tip into a non-metallic bowl. Add the ginger, lemon juice and peel, cover and leave to stand for 24 hours. Transfer to a large saucepan and heat slowly. Add the sugar and stir till it has dissolved. Bring to the boil and boil for 30-45 minutes or until the mixture is thick and syrupy. Stir in the butter. Pour the mix into hot clean jars and lid straight away.

• 25/08/2009 03:27 PM

  In reply to

  BB Location: Hereford Joined on: 12 May 2009 Posts: 572

  Reply | Contact Great idea Miranda, here's my favourite:- Courgette, onion and tomato gratin. Ingredients:- 1 onion peeled and sliced; 4 large tomatoes; 2 courgettes sliced; 1 pint cheese sauce; 1oz butter, grated cheese and breadcrumbs for topping; salt&pepper. Fry onions gently in butter until soft. Put a layer of onion then courgette then tomato into an ovenproof dish. Pour over a layer of cheese sauce then repeat the process until all ingredients are used up ending with a layer of cheese sauce. Sprinkle the mixed cheese and breadcrumbs on top. Bake at 180´C for 30 mins. Enjoy BB

• 26/08/2009 01:59 PM

  In reply to

  miranda Location: Oxfordshire Joined on: 17 Nov 2004 Posts: 2,976

  Reply | Contact That sounds really good, BB. I've added to my collection.  Here's another. Haven't actually tried this one yet, but it looks like it could be tasty.   Courgette fritters with tomato and feta salad 3 medium courgettes, grated 1 large chilli, finely chopped 125g SR flour 1 red onion, finely chopped 2 eggs 1tsp cumin seeds Olive oil for frying Mix the eggs into the flour, then add the courgette, onion and spices. Season and mix well. Heat the oil in a heavy-based pan and gently fry tablespoons of the mix, turning a few times, until the fritters are cooked through and golden brown. Set aside to drain in a warm place and then serve with the salad. For the salad, quarter some cherry tomatoes and mix with some crumbled feta. Chop a few mint leaves and sprinkle them over the mix and then squeeze on the juice of half a lemon.

• 26/08/2009 02:17 PM

  In reply to

  BB Location: Hereford Joined on: 12 May 2009 Posts: 572

  Reply | Contact If you like salt & vinegar crisps you'll like this:-   4 medium courgettes, cut into rounds as thin as possible Olive oil, for frying 1 clove garlic, 1tsp salt (or more to taste) , 1tsbp red wine vinegar, 4tbsp olive oil , 1tbsp chopped fresh mint   Preheat a frying pan with a generous splash of olive oil. Fry a few courgette slices at a time, being careful not to overcrowd the pan. Cook until the slices start to turn golden and their edges turn up. As they’re cooked, remove the slices to a couple of sheets of kitchen towel so they can drain and crisp up.   When all the courgettes are cooked, make the dressing. Crush the garlic with the salt until you have a smooth paste; stir in the vinegar and then whisk in the olive oil. Whisk until the dressing is emulsified and taste it for seasoning. Now spread the courgette slices on a large plate and sprinkle with the dressing. Finish with the finely-chopped mint and serve at room temperature. BB

• 26/08/2009 04:33 PM	In reply to
  miranda Location: Oxfordshire Joined on: 17 Nov 2004 Posts: 2,976	Reply | Contact Reckon I could get through a fair bit of that one, BB.

• 26/08/2009 06:24 PM	In reply to
  Phot's-Moll Location: The sunny South coast. Joined on: 06 Jan 2007 Posts: 3,347	Reply | Contact  Roasted courgettes. Slice lengthways, rub with olive oil, or baste with meat juices if they're to acompany a roast joint, sprinkle with salt and pepper (plus thyme or savoury if you have any) and bake in the oven for about 15 mins.   Whether you think you can do a thing, or think you cannot, you are right.

• 26/08/2009 11:53 PM

  In reply to

  jude Location: kent Joined on: 25 Feb 2007 Posts: 6

  Reply | Contact Great recipes - thanx. I reckon you could add all sorts of spices and things to the courgette jam to make some interesting chutneys. I've tried a small amount so far and it works. Good for using those ambitious courgettes that lurk under leaves til they're too big for normal recipes. If you quarter them lengthways, you can scoop out the pithy centre. What's left is just as good as the smaller ones - stir-fry, microwave, bake etc. I'm now testing the best way to freeze them. so far, I chop or slice, microwave for 2-3 mins, cool, bag and freeze. They seem to be ok in ratatouille and mousaka-type dishes.

• 28/08/2009 03:38 PM	In reply to
  miranda Location: Oxfordshire Joined on: 17 Nov 2004 Posts: 2,976	Reply | Contact  I'd love to see more of your ideas, jude. Got any favourites you can post?

• 30/08/2009 08:49 PM	In reply to
  Phot's-Moll Location: The sunny South coast. Joined on: 06 Jan 2007 Posts: 3,347	Reply | Contact  I've found a crafty way to get rid of courgettes! A friend at work loves runner beans. I give her lots, but insist she has to have three courgettes for each bag full. Whether you think you can do a thing, or think you cannot, you are right.

• 31/08/2009 07:41 PM

  In reply to

  Lloyd Location: Sandy Joined on: 08 Mar 2008 Posts: 61

  Reply | Contact We spent Saturday making Courgette Glutney. Need to let  it mature for a few weeks, so can't give a verdict yet. Courgette glutney This lovely pickle is a fantastic way to use various summer veg gluts, and overgrown courgettes are one of my favourites. You can alter the recipe according to what you have, and chop and change the spices to suit your taste, too. Makes about 10 jars. 1kg courgettes, unpeeled if small, peeled if huge, cut into 1cm dice (or use pumpkin later in the season) 1kg red or green tomatoes, scalded, skinned and roughly chopped (or 1kg plums, stoned and chopped) 1kg cooking or eating apples, peeled and diced 500g onions, peeled and diced 500g sultanas or raisins 500g light brown sugar 750ml white-wine or cider vinegar, made up to 1 litre with water 1-3 tsp dried chilli flakes 1 tsp salt For the spice bag 1 thumb-sized nugget of fresh or dried ginger, roughly chopped 12 cloves 12 black peppercorns 1 (generous) tsp coriander seeds A few blades of mace Put the vegetables and fruit in a large, heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt. Make up the spice bag by tying all the spices in a square of muslin or cotton. Add the spice bag to the pan, pushing it into the middle. Heat the mixture gently, stirring occasionally to dissolve the sugar, and bring slowly to the boil. Simmer for 2-3 hours, uncovered, stirring regularly to ensure it does not burn on the bottom of the pan. The chutney is ready when it is rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage is reached, add a little boiling water. Pot up the chutney while still warm (but not boiling hot) in sterilised jars with plastic-coated screw-top lids (essential to stop the vinegar interacting with the metal). Leave to mature for at least two weeks - ideally two months - before serving.

• 01/09/2009 02:01 PM	In reply to
  miranda Location: Oxfordshire Joined on: 17 Nov 2004 Posts: 2,976	Reply | Contact I shall certainly try that one out, Lloyd. What do you like to have it with?

• 01/09/2009 09:25 PM	In reply to
  Phot's-Moll Location: The sunny South coast. Joined on: 06 Jan 2007 Posts: 3,347	Reply | Contact  Love the name 'glutney'! Whether you think you can do a thing, or think you cannot, you are right.