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Well, most of us seem to be having a courgette glut, so I thought I'd pop a few recipes on here for peeps to try. Hope you find something of interest 
.
Ingredients
4 lb courgettes
2lb 8oz onions
2lb 8oz brown sugar
Large piece of fresh ginger
1/2 tspn pepper
2 pints malt vinegar
2 heads of garlic
2lb 8oz tomatoes
1 tspn cayenne pepper
2 tspn salt
Method
1. Chop all the vegetables, add vinegar, sugar and spices and bring slowly to the boil, stirring now and again. If the courgettes have a tough skin, you can peel them and compost the skins.
2. Simmer for about two hours (don't forget to stir as it will stick) until thick.
3. Pour into heated jars and seal. Best if left for a few months.
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We can't not have a risotto now can we
Ingredients
2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon saffron (or turmeric)
2 cloves garlic, crushed
12 ozs risotto rice (Arborio works best)
1 1/2 pints vegetable (or chicken) stock – hot
1 small sunburst squash, de-seeded and chopped
3 ozs peas
3 ozs sweet corn kernels
1 red pepper, de-seeded and chopped
2 courgettes, chopped
Ground Black Pepper
Method
1. Heat the oil in a large pan. Add the onion and garlic and cook for 2 to 3 minutes. Gradually add all the chopped vegetables and stir until "al-dente".
2. In a separate pan heat some more oil and add the saffron and rice and toast gently until the colouring is absorbed.
3. Add the rice to the vegetables and stir. Start to add the hot vegetable stock, stirring continuously. Continue adding the stock and stirring until it is all absorbed and the rice is blown. Season with black pepper and serve immediately.
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Here's a really tasty recipe, it's from one of my veggie friends. I like to eat them with a nice sweet chilli dipping sauce.
INGREDIENTS.
250 grams courgette.
1 onion.
Handful of mint.
1 small red pepper chopped small.
2 x crushed garlic cloves.
Self raising flour to mix + ½ teaspoon of baking powder
Lemon juice
extra salt to drain the courgettes and onions
METHOD
1. Grate or process the courgettes and onions. Sprinkle a good few teaspoons of salt over them and put into a sieve over a bowl. Weight them down and leave to drain for a few hours. (They need to be quite dry or as dry as possible).
2. When drained mix with chopped mint, garlic, chopped pepper and enough self raising flour (with the baking powder) to form a workable mix. Form into rough burger shapes and fry in hot oil until nicely risen and brown.
Drizzle with lemon juice and serve with salad or a tomato dish.
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And of course...we have to remember the coming tomato glut as well
Ingredients.
1½ lbs (675 g) courgettes
4 large firm tomatoes, skinned and quartered
12 tablesppons olive oil
Salt and pepper
1 pint (570 ml) vegetable stock
2 tablespoon cornflour, blended with 4 tablespoons of water
Method
1. Cut the courgettes lengthwise into quarters and then crosswise into ½" (1 cm) pieces.
2. Heat around 6 tablespoons of olive oil in a pan. Add the courgettes, salt and pepper, and stir-fry over a high heat until slightly softened. Transfer onto a plate and keep warm.
3. Heat the remaining oil in the pan and stir-fry the tomatoes for 30 seconds. Transfer to a plate and keep warm.
4. Add the vegetable stock to the pan, with a little more salt and pepper, and bring to the boil. Stir in the cornflour mixture and simmer the sauce, stirring until thickened.
5. Place the courgettes in the centre of a warmed serving plate and arrange the tomatoes around them. Pour the stock over the courgettes.
Serve hot with boiled rice.
I hope these will help ease the boredom of the courgette glut a little
.
Please feel free to add your own recipes to this tread. Thanks, G.N. xx
.COURGETTE CHUTNEY
Ingredients
4 lb courgettes
2lb 8oz onions
2lb 8oz brown sugar
Large piece of fresh ginger
1/2 tspn pepper
2 pints malt vinegar
2 heads of garlic
2lb 8oz tomatoes
1 tspn cayenne pepper
2 tspn salt
Method
1. Chop all the vegetables, add vinegar, sugar and spices and bring slowly to the boil, stirring now and again. If the courgettes have a tough skin, you can peel them and compost the skins.
2. Simmer for about two hours (don't forget to stir as it will stick) until thick.
3. Pour into heated jars and seal. Best if left for a few months.
______________________________________________________________________
We can't not have a risotto now can we
COURGETTE RAINBOW RISOTTO
Ingredients
2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon saffron (or turmeric)
2 cloves garlic, crushed
12 ozs risotto rice (Arborio works best)
1 1/2 pints vegetable (or chicken) stock – hot
1 small sunburst squash, de-seeded and chopped
3 ozs peas
3 ozs sweet corn kernels
1 red pepper, de-seeded and chopped
2 courgettes, chopped
Ground Black Pepper
Method
1. Heat the oil in a large pan. Add the onion and garlic and cook for 2 to 3 minutes. Gradually add all the chopped vegetables and stir until "al-dente".
2. In a separate pan heat some more oil and add the saffron and rice and toast gently until the colouring is absorbed.
3. Add the rice to the vegetables and stir. Start to add the hot vegetable stock, stirring continuously. Continue adding the stock and stirring until it is all absorbed and the rice is blown. Season with black pepper and serve immediately.
______________________________________________________________________
Here's a really tasty recipe, it's from one of my veggie friends. I like to eat them with a nice sweet chilli dipping sauce.
COURGETTE BURGERS
INGREDIENTS.
250 grams courgette.
1 onion.
Handful of mint.
1 small red pepper chopped small.
2 x crushed garlic cloves.
Self raising flour to mix + ½ teaspoon of baking powder
Lemon juice
extra salt to drain the courgettes and onions
METHOD
1. Grate or process the courgettes and onions. Sprinkle a good few teaspoons of salt over them and put into a sieve over a bowl. Weight them down and leave to drain for a few hours. (They need to be quite dry or as dry as possible).
2. When drained mix with chopped mint, garlic, chopped pepper and enough self raising flour (with the baking powder) to form a workable mix. Form into rough burger shapes and fry in hot oil until nicely risen and brown.
Drizzle with lemon juice and serve with salad or a tomato dish.
______________________________________________________________________
And of course...we have to remember the coming tomato glut as well
COURGETTE WITH TOMATOES.
Ingredients.
1½ lbs (675 g) courgettes
4 large firm tomatoes, skinned and quartered
12 tablesppons olive oil
Salt and pepper
1 pint (570 ml) vegetable stock
2 tablespoon cornflour, blended with 4 tablespoons of water
Method
1. Cut the courgettes lengthwise into quarters and then crosswise into ½" (1 cm) pieces.
2. Heat around 6 tablespoons of olive oil in a pan. Add the courgettes, salt and pepper, and stir-fry over a high heat until slightly softened. Transfer onto a plate and keep warm.
3. Heat the remaining oil in the pan and stir-fry the tomatoes for 30 seconds. Transfer to a plate and keep warm.
4. Add the vegetable stock to the pan, with a little more salt and pepper, and bring to the boil. Stir in the cornflour mixture and simmer the sauce, stirring until thickened.
5. Place the courgettes in the centre of a warmed serving plate and arrange the tomatoes around them. Pour the stock over the courgettes.
Serve hot with boiled rice.
I hope these will help ease the boredom of the courgette glut a little
.Please feel free to add your own recipes to this tread. Thanks, G.N. xx
