To go along with our special feature on courgettes, and the accompanying "Grown in Britain" cookbook prize draw, Dorling Kindersley have kindly provided us with the following extract from the "Squashes" section of this fab new seasonal eating book:
Perfect Pairings:
- Melted butter to dress cooked squashes.
- Poppy seeds sizzled in olive oil scattered over.
- Tomatoes and onions as a sauce or stuffing.
- Garlic to flavour when frying, roasting, or in stuffings.
- Nutmeg, cumin, and other sweet spices to flavour.
Simple Ways to Enjoy:
Sauteed Courgettes or Summer Squashes - Saute sliced courgettes or summer squashes in olive oil with some crushed garlic. Toss and cook until golden on all sides. Grind black pepper over. Serve in the garlic oil, sprinkle with chopped parsley and coarse sea salt.
Stuffed Courgette Flowers - Mix chopped cooked spinach with chopped tomato and some soft goat’s cheese. Season with grated nutmeg, salt and pepper. Spoon into courgette flowers. Dip the flowers in batter; deep fry, then drain on kitchen paper.
Ratatouille – Soften a chopped red onion and garlic clove with some sliced summer squashes, peppers, and aubergine in a little olive oil, stirring. Add some skinned and chopped tomatoes, a little tomato puree and a splash of dry white wine. Season. Add a pinch of sugar. Cover, simmer gently, stirring occasionally, until tender. Add some chopped basil.
How do you like yours?
Categories: food, recipes, seasonal eating
I love them totally fresh, sliced thinly and flash fried with a tiny amount of garlic. Like that they are so fresh and creamy. I also have a marvellous greek stew recipe for using up a glut of potatoes, courgettes and tomatoes. Ok, I’m drooling – off to check out my courgette seedlings and hurry them along!