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Post by woolybanana on Jul 19, 2021 11:43:00 GMT 1
As usual, far too many, both willy and spherical types; what is your best way of preserving/ freezing them, please?
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Post by captainmorgan on Jul 19, 2021 12:41:06 GMT 1
Too much water in them for freezing, they just go to mush. We use them in various dishes, such as vegetable curries, courgette bakes, etc which can be frozen reasonably successfully.
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Post by Olave H on Jul 19, 2021 12:54:05 GMT 1
'Courgettes au Curry' is a good way to preserve 'em . Bit of faff preparing the stuff but once bottled it lasts for ages & is a great with apperos.
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acr
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Post by acr on Jul 19, 2021 15:08:02 GMT 1
I agree with captainmorgan - too much water in them to freeze as-is but a big pile of grated courgettes cooked in a large frying pan until most of the moisture is driven off, can be used with garlic and parmesan as a simple and tasty pasta sauce and freezes fine.
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ajm
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Post by ajm on Jul 19, 2021 17:15:11 GMT 1
My head chef dices the courgettes and freezes them in a quantity in a bag and uses them for soup. Same with pumpkins. Both delicious.
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Post by houpla on Jul 19, 2021 17:35:38 GMT 1
'Courgettes au Curry' is a good way to preserve 'em . Bit of faff preparing the stuff but once bottled it lasts for ages & is a great with apperos. That sounds like my stand-by recipe! It starts off...'Take 3 kgs of courgettes' . Green and yellow ones, cut into 25cm pieces, onion and red pepper cut into 2cm squares. Salted and left for 24 hours. Then drain and pat dry with KR. Make a syrup by heating together 500g sugar, 700ml cider vinegar, 700ml water, tbsp each of grain mustard, garam masala or curry powder, black peppercorns. When sugar is dissolved, add chopped veg, simmer for 4 mins and put into sterilised jars while still hot. Keeps for months in a cool, dry place. Brilliant served as a nibble (with cocktail sticks) or as a veg. Going way back to TF, there was a recipe for courgette ribbons, made with a potato peeler, marinaded for an hour or so with fresh basil, chopped garlic, pine nuts, salt, pepper and olive oil. Then just heated through and served. Avoid overcooking!
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Post by Olave H on Jul 19, 2021 19:51:11 GMT 1
'Courgettes au Curry' is a good way to preserve 'em . Bit of faff preparing the stuff but once bottled it lasts for ages & is a great with apperos. That sounds like my stand-by recipe! It starts off...'Take 3 kgs of courgettes' . Green and yellow ones, cut into 25cm pieces, onion and red pepper cut into 2cm squares. Salted and left for 24 hours. Then drain and pat dry with KR. Make a syrup by heating together 500g sugar, 700ml cider vinegar, 700ml water, tbsp each of grain mustard, garam masala or curry powder, black peppercorns. When sugar is dissolved, add chopped veg, simmer for 4 mins and put into sterilised jars while still hot. Keeps for months in a cool, dry place. Brilliant served as a nibble (with cocktail sticks) or as a veg. Very similar to the recipe I use except the salted cubes are rinsed & not dried. The syrup sounds familiar but poured over cubes & left for 1 day, the syrup is drained to a pan, reheated & again poured over cubes & left for a day. Next day the whole lot is brought to a simmer & bottled.
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FFS
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Post by FFS on Jul 19, 2021 19:56:04 GMT 1
Food porn again.
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Post by jardiniere on Jul 19, 2021 20:27:58 GMT 1
For quickness, I would freeze courgettes if I had a surplus, then use for soup. I buy frozen courgettes to add to soup in the winter so why not freeze your own? Disappointed that my golden courgettes have come up green.
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Post by jardiniere on Jul 19, 2021 20:28:50 GMT 1
Food porn again. Oh yes, does make you hungry!
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Post by houpla on Jul 19, 2021 21:58:21 GMT 1
That sounds like my stand-by recipe! It starts off...'Take 3 kgs of courgettes' . Green and yellow ones, cut into 25cm pieces, onion and red pepper cut into 2cm squares. Salted and left for 24 hours. Then drain and pat dry with KR. Make a syrup by heating together 500g sugar, 700ml cider vinegar, 700ml water, tbsp each of grain mustard, garam masala or curry powder, black peppercorns. When sugar is dissolved, add chopped veg, simmer for 4 mins and put into sterilised jars while still hot. Keeps for months in a cool, dry place. Brilliant served as a nibble (with cocktail sticks) or as a veg. Very similar to the recipe I use except the salted cubes are rinsed & not dried. The syrup sounds familiar but poured over cubes & left for 1 day, the syrup is drained to a pan, reheated & again poured over cubes & left for a day. Next day the whole lot is brought to a simmer & bottled. Yep, the original recipe said 'rinse' but I can't see the point of salting to remove moisture, then wetting them again But it's important to not add more salt to the syrup. Whatever....it's an excellent way of using up a courgette surplus
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Post by woolybanana on Jul 21, 2021 16:36:16 GMT 1
Thank you for all the ideas, folk. I did the BBC Crunchy Courgette Pickle which is very similar to one on this thread. It easy and excellent. Now for the rest I fancy the curry sauce recipes with courgettes etc.
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Deleted
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Post by Deleted on Jul 21, 2021 17:13:50 GMT 1
I wonder if you could grate them and make a form of rosti with them.
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ibis
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Post by ibis on Jul 21, 2021 18:24:00 GMT 1
I buy frozen courgettes to add to soup in the winter so why not freeze your own? Those are flash frozen using a special machine. Something you could not do with a normal household freezer.
Its always recommended to blanch any vegetable before freezing to stop the enzymes doing their thing.
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exile
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Post by exile on Jul 21, 2021 19:46:07 GMT 1
I wonder if you could grate them and make a form of rosti with them. Yes. Grate them and salt them. stand in colander for at least 30 minutes and then squeeze out all the liquid you can. Add chopped salad onion, feta cheese, chopped dill, an egg and some flour. Mix and make into patties. Fry in a little oil. Edit to add: You can also add a little chopped chilli to add some zing.
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