harrycatcat1 Posted August 8, 2013 Report Share Posted August 8, 2013 I was wondering if you had a nice tomato/garlic sauce/recipe for courgettes as there seems to be an abundance of them from allotment holders or what else do you cook them with or in?RegardsHcc Quote Link to comment Share on other sites More sharing options...
vulpicide Posted August 8, 2013 Report Share Posted August 8, 2013 Cut them 1/4 inch thick length ways dip in seasoned flour then beaten egg then breadcrumbs and shallow fry in olive oil.Before that fry garlic gently in olive oil add a carton of passata salt /pepper/1/4 teaspoon sugar some fresh herbs and a splash of wine reduce slightly and enjoy. Quote Link to comment Share on other sites More sharing options...
aris Posted August 8, 2013 Report Share Posted August 8, 2013 Cut about 1cm thick lengthways - brush with olive oil, salt well, and grill onthe BBQ - medium heat, until reduced I size and slightly charred. Can be eaten cold as is or added to a tomato salad. Quote Link to comment Share on other sites More sharing options...
Sian Posted August 8, 2013 Report Share Posted August 8, 2013 I like to split them lengthways, make a groove with teaspoon, fill gap with feta or that type of cheese, pepper and a drizzle of olive oil and bake - 20/30 mins Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted August 8, 2013 Author Report Share Posted August 8, 2013 I just cant wait to try these thanks very much Quote Link to comment Share on other sites More sharing options...
aris Posted August 8, 2013 Report Share Posted August 8, 2013 I've got a glut of courgettes too :-) Gotta get creative. Quote Link to comment Share on other sites More sharing options...
vulpicide Posted August 8, 2013 Report Share Posted August 8, 2013 Cut about 1cm thick lengthways - brush with olive oil, salt well, and grill onthe BBQ - medium heat, until reduced I size and slightly charred. Can be eaten cold as is or added to a tomato salad. 1 cm wits that? Foriegn Muck! 1/4" thats the game. Quote Link to comment Share on other sites More sharing options...
holly Posted August 8, 2013 Report Share Posted August 8, 2013 soup , with blue cheese Quote Link to comment Share on other sites More sharing options...
ben0850 Posted August 8, 2013 Report Share Posted August 8, 2013 Courgette, thyme and smoked bacon carbonara (not for the calorie conscious). I use a Jamie Oliver recipe Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted August 11, 2013 Author Report Share Posted August 11, 2013 soup , with blue cheese Recipe please and how much and what sort of blue cheese I do soups but I like other folks takes on recipies. Quote Link to comment Share on other sites More sharing options...
ehb102 Posted August 11, 2013 Report Share Posted August 11, 2013 I love courgettes! If anyone is near me I'll buy excess. Same with pigeon breast! I have so many recipes for courgette. -fry them gently and sprinkle with parmesan before serving for a side dish. -add to risotto bianco and stir in feta cheese before the end -fry with cold potatoes and veg you fancy and use in Spanish omelette -fry onion until golden, then courgette and mushroom, mix with pasta and add yoghurt or cream and Italian cheese for topping -use with peppers and lamb pieces on wooden skewers. Brush with oil and grill, serve with rice or couscous. -Chop into pieces and add to chilli 30 minutes before the end -Fry and then make up a vegetable lasagne with white sauce. My classic tomato sauce is: Fry 1 large chopped Spanish onion in olive oil over a low-medium heat until soft and golden (15-20 minutes). After the first ten minutes add crushed garlic cloves. Add tin of tomatoes, 1 tsp sugar, any herbs you like and a glug of olive oil. Simmer gentle 20-30 minutes. I do this sauce and serve over oven roasted vegetables. Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted August 11, 2013 Author Report Share Posted August 11, 2013 I love courgettes! If anyone is near me I'll buy excess. Same with pigeon breast! I have so many recipes for courgette. -fry them gently and sprinkle with parmesan before serving for a side dish. -add to risotto bianco and stir in feta cheese before the end -fry with cold potatoes and veg you fancy and use in Spanish omelette -fry onion until golden, then courgette and mushroom, mix with pasta and add yoghurt or cream and Italian cheese for topping -use with peppers and lamb pieces on wooden skewers. Brush with oil and grill, serve with rice or couscous. -Chop into pieces and add to chilli 30 minutes before the end -Fry and then make up a vegetable lasagne with white sauce. My classic tomato sauce is: Fry 1 large chopped Spanish onion in olive oil over a low-medium heat until soft and golden (15-20 minutes). After the first ten minutes add crushed garlic cloves. Add tin of tomatoes, 1 tsp sugar, any herbs you like and a glug of olive oil. Simmer gentle 20-30 minutes. I do this sauce and serve over oven roasted vegetables. Thats not fair mate I am starving now I have read all that Thanks, some good tips there Quote Link to comment Share on other sites More sharing options...
henry d Posted August 11, 2013 Report Share Posted August 11, 2013 Thinly sliced fried with olive oil and garlic, then add lots of parmesan when soft and either use as a pasta sauce or to top off a lasagne. Quote Link to comment Share on other sites More sharing options...
SecretFollower Posted September 26, 2013 Report Share Posted September 26, 2013 Courgette, pea and mint soup. I don't have a recipe. I had it at my local café where the guy makes his own soups and decided to just give it a go. Usual soup base - fry up a chopped onion and 1 or 2 small potatoes til softened. I put a couple mint leaves in now too. Then add the chopped courgettes and fry a few minutes more, Then add stock (I used vegetable but chicken would probably be ok too. Once it boils I add frozen peas and roughly torn mint leaves. Salt and pepper to taste. Simmer until everything's softened enough, then blitz. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted September 28, 2013 Report Share Posted September 28, 2013 Corgette sliced 1/2" thick, quarter a red onion, thickly sliced red and yellow peppers, thinly sliced carrots! Bang them in a roasting tin and a spray of oil is all they need! Pop em in the oven on a GM 7 for 20 mins shaking occasionally. After 20 mins pop in 8 quartered mushrooms, a hand full of.cherry tomato's and some cubed feta cheese or hallumi cheese and return to the oven for a further 10 to 15 mins. You can serve it with just about anything! Fish, Meat, or keep it veggy and serve with garlic bread. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted September 28, 2013 Report Share Posted September 28, 2013 When you get bored, let some grow big. Make 1 inch rings bake for 20 minutes, remove, drop an egg in each ring, add some bread crumbs to top up the ring to level then sprinkle grated cheese on top, bake for another 10 ish minutes. Enjoy. Quote Link to comment Share on other sites More sharing options...
the pelt man Posted September 29, 2013 Report Share Posted September 29, 2013 Let them grow big (Marrow) then place at different ranges and shoot with .308 ENJOY PELTY Quote Link to comment Share on other sites More sharing options...
kyska Posted September 29, 2013 Report Share Posted September 29, 2013 Piccalilli! Just perfect for Xmas. Quote Link to comment Share on other sites More sharing options...
marlin vs Posted September 29, 2013 Report Share Posted September 29, 2013 Let them grow big (Marrow) then place at different ranges and shoot with .308 ENJOY PELTY I grow a heap of them but don't like them, so I give them away now after that recipe im going to enjoy shooting them. :good: Quote Link to comment Share on other sites More sharing options...
bi9johnny Posted September 29, 2013 Report Share Posted September 29, 2013 I hate the damn things, BUT , on the Greek Islands they dip in seasoned flour and shallow fry in olive oil mmmmmmmmm gorg Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 30, 2013 Report Share Posted September 30, 2013 Sneak them into sauces and soups by grating them (squeeze out some of the juice first). Such an easy way to get an extra portion of veg on the family's plates. I make a pasta bake by grating a couple of cougrettes, squeezing them well and then sweating them in a pan with a good bit of butter, salt and black pepper. Use this as a base for a white sauce flavoured with mace and strong cheese. Add the sauce to barely-cooked pasta in a baking dish and whack it in the oven until brown, bubly and crisp. So cheap and simple, yet it is unreasonably satisfying. LS Quote Link to comment Share on other sites More sharing options...
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