LEARNING A LESSON IN HOW NOT TO COOK COURGETTES – FOURTH WEEK IN AUGUST 2011

Last week the glut of courgettes had me planning ways to cook these generous  mini-marrows. Most of the recipes I found involved frying slices of courgette. What I learned from a better cook than me afterwards was – make sure to have the pan really hop before frying the courgette. This will sear and thereby seal the courgette. Courgettes, like aubergine, are quite absorbent. Unless they are sealed in the pan, they blot the oil.

Since then I have discovered more courgette recipes thanks to Hugh Fearnley-Whittingstall who published a few in the Guardian newspaper on August 11, 2007.  They include ‘Courgette Moussaka’, ‘Slow-cooked Courgette on Toast’  and ‘Courgette Chutney’ (which he calls ‘glutney’) The chutney sounds like a good idea as it uses green tomatoes and apples, of which I have a few too many also. Meanwhile a courgette moussaka and a glass of red wine sounds like a good way to toast the garden’s generosity!

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One response to this post.

  1. This makes great sense to anyone!

    Reply

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