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courgettes
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I like to have a dabble at cooking but have never used courgettes, can anyone tell me the different ways of cooking them and mybe what to but them with . thanks
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here's a few ideas.......I can't help as I can't stand them :-)
http://www.abelandcol...uk/recipes/courgettes
http://www.abelandcol...uk/recipes/courgettes
After an underestimation on my part on the number of courgette plants needed last Summer, Mr Rabbity and I were eating courgettes most days. I know all my neighbours well after donating some to them.
Apart from the usual uses in stir fries, frying lightly separately etc.,and in ratatouille, I found a recipe for deep fried courgette strips. You must slice them, peeled or unpeeled, very thinly. Then sprinkle well with salt/sea salt and leave for an hour or 2 to allow the juice to leave the strips. Drain and rinse. Dry carefully using kitchen roll. Roll the strips gently in flour and deep fry for a minute or so and no more. Remove and dry for a minute on kitchen roll. Salt and vinegar (or lemon) and eat immediately. Not a lot of flavour in courgettes but these were different and very nice.
Apart from the usual uses in stir fries, frying lightly separately etc.,and in ratatouille, I found a recipe for deep fried courgette strips. You must slice them, peeled or unpeeled, very thinly. Then sprinkle well with salt/sea salt and leave for an hour or 2 to allow the juice to leave the strips. Drain and rinse. Dry carefully using kitchen roll. Roll the strips gently in flour and deep fry for a minute or so and no more. Remove and dry for a minute on kitchen roll. Salt and vinegar (or lemon) and eat immediately. Not a lot of flavour in courgettes but these were different and very nice.
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Right WILLWONKER here we go.-------
50g/2ozs butter
1onion finely chopped.
1/4 kg/1lb courgettes grated.
1 potato medium grated.
900ml/11/2 pints chicken stock(stock cube)
1/4 teaspoon nutmeg
2oz Parmesan cheese.
Melt butter in a saucepan.
Add the onion.courgettes and potato, fry for 5 to 10 mins.
Stir in stock and nutmeg and bring to the boil.
simmer for 15 to 20 mins until veg is soft.
Stir in cheese and cook for 1 to2 mins until melted.
Serves 4 people.
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I add a bit of salt and peper to taste and sometimes put the whole lot in a blender before serving-- but you don't have to .I hope you enjoy.good with crusty bread , and if you don't have parmesan i use ordinary cheese grated..best of luck Brenda.
50g/2ozs butter
1onion finely chopped.
1/4 kg/1lb courgettes grated.
1 potato medium grated.
900ml/11/2 pints chicken stock(stock cube)
1/4 teaspoon nutmeg
2oz Parmesan cheese.
Melt butter in a saucepan.
Add the onion.courgettes and potato, fry for 5 to 10 mins.
Stir in stock and nutmeg and bring to the boil.
simmer for 15 to 20 mins until veg is soft.
Stir in cheese and cook for 1 to2 mins until melted.
Serves 4 people.
-------------------------
I add a bit of salt and peper to taste and sometimes put the whole lot in a blender before serving-- but you don't have to .I hope you enjoy.good with crusty bread , and if you don't have parmesan i use ordinary cheese grated..best of luck Brenda.
There are so many great courgette recipes. Fist thing, if you are having courgettes as a vegetable, griddle them. Slice lengthwise into thin slices, dip in olive oil and drop onto a red hot griddle for minute or so each side till they get the burn marks.
Then there is roasted vegetable, chop courgettes, mushrooms, aubergine, Onion, garlic and peppers, coat in oil and roast with the oven flat out for 20 minutes.
or try this:
Ingredients:
1/2lb flat mushrooms
1/2lb courgettes
3 to 6 cloves of garlic (not to be eaten before the big meeting tomorrow!)
2 to 4ozs butter
2 - 3 tablespoon of parsley, chopped
Rind of 1 lemon grated plus juice
Directions:
Wipe the mushrooms. Slice the courgettes finely into 1/4 inch slices and blanch for 1 minute in boiling salted water. Drain and dry on kitchen paper. Arrange the mushrooms and courgettes in the bottom of a casserole or flat oven proof dish. Melt the butter in a pan and add the chopped garlic when the butter has cleared and saute for several minutes, to get the butter well flavoured. Pour the garlic butter over the vegetables and bake uncovered in a moderate oven (400F, Gas reg 6) for 15 minutes. Remove from the oven and sprinkle over the lemon rind , parsley and sprinkle with lemon juice. Return to the oven for a further 5 minutes. Serve hot, with the butter poured over, with crusty french bread.
Variations:
Sprinkle over some toasted almonds or pine nuts.
Or include with pasta primavera etc etc.....
Then there is roasted vegetable, chop courgettes, mushrooms, aubergine, Onion, garlic and peppers, coat in oil and roast with the oven flat out for 20 minutes.
or try this:
Ingredients:
1/2lb flat mushrooms
1/2lb courgettes
3 to 6 cloves of garlic (not to be eaten before the big meeting tomorrow!)
2 to 4ozs butter
2 - 3 tablespoon of parsley, chopped
Rind of 1 lemon grated plus juice
Directions:
Wipe the mushrooms. Slice the courgettes finely into 1/4 inch slices and blanch for 1 minute in boiling salted water. Drain and dry on kitchen paper. Arrange the mushrooms and courgettes in the bottom of a casserole or flat oven proof dish. Melt the butter in a pan and add the chopped garlic when the butter has cleared and saute for several minutes, to get the butter well flavoured. Pour the garlic butter over the vegetables and bake uncovered in a moderate oven (400F, Gas reg 6) for 15 minutes. Remove from the oven and sprinkle over the lemon rind , parsley and sprinkle with lemon juice. Return to the oven for a further 5 minutes. Serve hot, with the butter poured over, with crusty french bread.
Variations:
Sprinkle over some toasted almonds or pine nuts.
Or include with pasta primavera etc etc.....
Never can remember if a courgette is a zuchini and an aubergine is an egg plant or the other way around. Any way, here in 'small town' western U.S., August is the only month you have to lock your car when going to town. If you don't all the well meaning, green thumbed neighbors will fill it up with zuchinis...
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