Courgettes start the season as a delicacy, but when the fine weather comes to stay, they soon become a staple - like onions, potatoes or carrots.
We feel it's important to reflect that change in their cooking treatment.
Rule 1: NEVER BOIL COURGETTES. I have had the displeasure of being served boiled courgettes, I cannot think of a quicker of going totally off them.
When they are a delicacy:
1. I like to slice into 5-10mm discs (I speed chop so they are ready in seconds) and saute in olive oil and garlic until golden brown - a bit of salt & pepper and away you go - I find eating more than three a bit much, so a single courgette acts as a side dish for the family.
2. Thinly slice with a mandolin all the way along the length, brush with olive oil and grill on the barbie.
3. If you get lovely small ones, you can slice/ribbon into salads
4. Flowers!! (take out the stamens) - chop, add a knob of butter, salt & pepper for ravioli filling; Fry in a light batter, or stuff and fry in a light batter; tear up and add colour to salads.
For when they go mainstream and you have a lot, they are a really great way of bulking up meals, these are some ways I like to use them:
1. Shred/thinly slice and add to oil & garlic ready for wilting spinach/chard in a tight-fitting saucepan ( I like throwing in partially cooked broad beans & chilli flakes too).
2. Shred, or slice with a mandolin to make a base for a simple parmasan/olive oil/garlic sauce for penne pasta - top with more parmasan & salt & pepper (add chilly flakes for a kick).
3. Throw in a courgette or two when you start any base for a sauce or soup.
4. I literally add them to everything - stir-fry, bolognese sause, stews
As long as you change your attitude to courgettes as the "summer glut" comes - there's no need to get weary of them -- Le belle zucchine!
Comments/ideas welcome...
George @ sandy lane farm
We feel it's important to reflect that change in their cooking treatment.
Rule 1: NEVER BOIL COURGETTES. I have had the displeasure of being served boiled courgettes, I cannot think of a quicker of going totally off them.
When they are a delicacy:
1. I like to slice into 5-10mm discs (I speed chop so they are ready in seconds) and saute in olive oil and garlic until golden brown - a bit of salt & pepper and away you go - I find eating more than three a bit much, so a single courgette acts as a side dish for the family.
2. Thinly slice with a mandolin all the way along the length, brush with olive oil and grill on the barbie.
3. If you get lovely small ones, you can slice/ribbon into salads
4. Flowers!! (take out the stamens) - chop, add a knob of butter, salt & pepper for ravioli filling; Fry in a light batter, or stuff and fry in a light batter; tear up and add colour to salads.
For when they go mainstream and you have a lot, they are a really great way of bulking up meals, these are some ways I like to use them:
1. Shred/thinly slice and add to oil & garlic ready for wilting spinach/chard in a tight-fitting saucepan ( I like throwing in partially cooked broad beans & chilli flakes too).
2. Shred, or slice with a mandolin to make a base for a simple parmasan/olive oil/garlic sauce for penne pasta - top with more parmasan & salt & pepper (add chilly flakes for a kick).
3. Throw in a courgette or two when you start any base for a sauce or soup.
4. I literally add them to everything - stir-fry, bolognese sause, stews
As long as you change your attitude to courgettes as the "summer glut" comes - there's no need to get weary of them -- Le belle zucchine!
Comments/ideas welcome...
George @ sandy lane farm
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