When You Turn Your Back for Two Seconds...

A courgette (zucchini) will turn into a big fat marrow, or monster, to be precise.

This very large specimen is 60 cm in length and 16 cm diameter and weighs an astonishing 10 kg !
I prefer my courgettes petite, but I'm really, really, really loving this huge masterpiece. I guess courgette soup is on the menu for the coming months, at least.

Patricia xxx...x

Beetroot Salad, Smoked Salmon and Courgette Fritters

Just a little something I threw together the other night for dinner with vegetables that are growing sparsely in our garden. Even the courgettes are letting me down this year.

For the courgette fritters I can recommend the link to my recipe here.
I added spring onions/scallions instead of a 'normal' onion, a few sweet and sour chopped up gherkins and a tablespoon of capers.

I grabbed a few beets and boiled them till tender. Peeled and sliced them. I put them aside in a dressing made with honey, stem ginger syrup, olive oil and white wine vinegar. Season with salt and black pepper. Oh and fresh dill !

A tub of sour cream (200 grs) and a heaped tablespoon of horseradish sauce was a nice accompaniment for the whole dish.

Serve with the smoked salmon and lettuce leaves it made for a lovely and refreshing dinner.

Patricia xxx...x

The I-don't-want-to-make-soup Courgette Chutney

It has been quite a while since I last made chutney. But now, that I have a few veg growing again it seems like a good time to try out my new recipe. It is going to pack a punch. The courgettes have given us a very good crop and while I always try to pick them on the smaller side, sometimes you just turn your back for 5 minutes and a courgette has turned into a marrow. Now, I won't let the marrow go into overdrive, either. The skin should still feel soft and the flesh firm, if you know what I mean.
While the smaller courgettes have a delicate nutty flavour, the marrow lends itself as a good carrier for other flavours, like spices and herbs. It also bulks the chutney out, of course.
Most of my friends here in Ireland make fantastic chutneys and I think it is time for me to get back into the race.





Ingredients Yields +/- 3.5 ltr

• 2 kg courgettes or marrows, seeds removed and chopped. If you use the largest marrow you can find, check out if the skin is still soft. Press into it with your fingernail and if it is easy to make a mark there is no need to peel. If the skin feels like a steel armour, peel.

• 3 medium to large onions, peeled and chopped

• 3 apples, peeled and diced - unripe are best or sour cooking apples
• 3 pears, peeled and diced - mine were in the fruit bowl, still hard as concrete.
• 250 gr softened dried apricots, chopped
• 150 gr raisins or sultanas
• 1 red chilli, sliced
• 1 tbsp grated ginger
• 30 black peppercorns 
• 3 star anise
• 20 cloves
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds, dry toasted
• 1/2 tbsp cumin seeds, dry toasted
• 1 jar 300 ml crabapple jelly - use more sour apples if not available
• 1 kg cane sugar
• 1.5 ltr cider vinegar or white wine vinegar
• 500 ml water
• salt to taste

Preparation

• Yes, there is a whole lot of chopping and dicing to be done, but once you get through that stage, the rest is a doddle.
• Put all the ingredients, except the salt, in a large enough cooking pot and bring slowly to the boil, uncovered.
• Stir to dissolve the sugar while you're at it.
• Leave to simmer for 3 hours, while stirring the mélange every so often to prevent it from burning at the bottom.
• It is ready when the liquid has reduced, is thick and coats the back of your spoon. The colour has a deep amber glow.
• Taste test at this time and while this will not be the final flavour, you may or may not want to add salt at this stage.
• Fill up your very clean jars while the chutney is still hot. Fill them high. Put on the lids and let them cool in an upside down position. Nah ! Don't ask me why ! Something to do with air and creating a vacuum.
• Chutneys are best left to mature for 2 to 3 weeks. Optimum is 2 months, but it can be stored in a cool dark place for a couple of years at least.

Would you believe that I couldn't fit the last spoon into any of the jars ?  I had to eat it with Brie and savoury Scottish oatcakes. I can only imagine how good this is going to be when matured, it was already damn tasty now. A keeper, this recipe.

Bert was watching me fill the pots and when I finished he asked me if I would like it if he made the labels.  He did a fine job. Lovely !

Come again soon !

Patricia xxx...x

Griddled Marinated Courgettes

When they start growing, they won't stop.  I have a problem with picking them before they get too big and then finding interesting ways to prepare them so we don't get bored with eating courgettes every single day during summer ;-)

It is no hardship as we like courgettes. 

An easy to make and delish stand-by, these griddled beauties,  for salads,  on bruschetta, on pizza, in quiche or omelette, on your cheese sarnie, in a pasta dish and they make a nice change in a moussaka. Do I need to say more ? Very versatile.

Ingredients    quantities are approximates

• medium sized green and yellow courgettes, 1 of each
• 1 medium patty pan squash or 2 smaller ones (I used the white variety)
• coarse seasalt
• freshly ground black pepper
• juice of 1/2 lemon
• handful of freshly chopped mint
• olive oil
• sunflower oil

Preparation

• Slice the courgettes lengthways, 1/2 cm thick
• Put the patty pan flat on the work surface and slice vertically, into 1/2 cm discs
• Bring all the slices into a large bowl and drizzle with olive oil, toss them around, so the courgettes are all slightly coated.
• Use a griddle pan (is not a necessity, but makes it look nicer) and let it get rather hot.
• Griddle the courgettes a few at a time on both sides

• When cooked through, bring them into a bowl.

• Squeeze a little lemon juice over the courgettes, a sprinkle of salt, black pepper and a drop of olive oil.
• Finish all the sliced courgettes like this, but beware of too much salt.
• Add the mint and toss.
• Adjust the seasoning and lemon juice to taste
• It can be kept in the fridge for a good couple of days, but you then need to cover with sunflower oil (don't use olive oil for this as it will be too bitter)

Will be seeing you at the next courgette meeting, I hope.
Patricia xxx...x