Well, not quite, but tonight’s dinner challenge is a different use of courgettes with every course because, like many of you who might grow your own, there’s a courgette glut still on.
I have to admit to not being the biggest fan of the courgette, but I’m coming around. I think it’s too many years of it being served up wet and soggy, either on is own or in some awful bastardisation of ratatouille. More rat than touille I always thought. But I think tonight’s three ways might be about as far away from that as you can get.
Firstly, we’ll be starting with Courgette Hummus, from the Gastrokid cookbook and as featured in last Sunday’s Observer. Sadly, it’ll probably only use up a max of 2 courgettes as there are only 7 of us. Doesn’t sound like you can go too far wrong with this combination of flavours though, what with all the parsley, basil, lemon juice and olive oil. It may just prove to be a way to get more veg into kids, rather than contributing anything distinctive on the flavour front, but it does look a very pretty shade of green. I shall reserve judgement.
Main course is somewhat easier, as there’ll be grilled courgette. This is the way to serve courgettes to non believers, as it is with many veg. Roasting or grilling really brings out a different side to the flavours, slightly sweeter plus that slight smokiness. Of course, chucking good olive oil and rock salt on helps a lot as well!
And for dessert, I’m going the obvious route, which is Flora’s Famous Courgette Cake out of How to be a Domestic Goddess. Although being slightly undomestic goddess like, I will not be whipping up a lime curd this afternoon, although it is worth doing when time allows. If you’re not convinced by the sound of the cake, check out Mouthfuls of Heaven’s report from when she gave it a go.
Whatever is left from the glut I’m thinking of grating and freezing for going into cakes and soups over the winter. Unless anyone has any other interesting recipes for me to give a go? Go on, let me in on your courgette secrets! From A Forkful of Spaghetti comes the delightful sounding courgette pickle, so that’s a good start!
Photo by Indigo Goat.