Courgette Overload.

floss2

cyclonebri1 wrote: »

I'm not taking the mickey here but there was a recent post that said "tastes nothing like a courgette"??

To me a CG has no taste, what does or should a courgette taste like?, in the flesh that is?
Edited further than that;

Is there anything that can be done horticulturally to give them more flavour?

cyclonebri1 wrote: »

So what does a courgette taste like??

It's a serious question, I had a fracture to the skull that left me with a slightly impaired both my sense of both smell and taste, means I eat more strongly flavoured food than I did previously.

Tom, cucumbers etc, even lettuce are fine, I just can't get a sense of any flavour out of a CG.:D:D

Do you grow your own? Because IMHO, home-growed (allotment in our case) courgettes actually have some flavour, when compared to greengocer or supermarket ones.

They have a "green" taste, not quite cucumber, not quite mange-tout, a little grassy, a little brocolli-ish...very hard to describe!

cyclonebri1

floss2 wrote: »

Do you grow your own? Because IMHO, home-growed (allotment in our case) courgettes actually have some flavour, when compared to greengocer or supermarket ones.

They have a "green" taste, not quite cucumber, not quite mange-tout, a little grassy, a little brocolli-ish...very hard to describe!

"Grow 'em"??? I'm over run with them, to say I have a surplus is understating it :D:D

It ain't just me, I can't give them away;)

So why do I grow them?, well to be honest it's for decorative value, fantastic plant with wonderful flowers, (shame about the fruit):D:D:D:D


I have come to my own conclusion, they look ghreat and are cheaper than veggy stock cubes, ;)

floss2

HFW makes Glutney, the recipe for that & a good Courgette Relish are on yesterday's Daily thread (in Old Style).

Or grate & freeze to add a couple of handfuls of hidden veg to any dish - spag bol / chilli / mince / stew / soup.

misskool

you can all send them to me as my courgettes aren't doing well at all

cyclonebri1

I'm not trying to sway any one in this thread, but you got me going.

Over the last few days I have added courgette to almost everything we have cooked, we had at least six bright yellow ones sat doing nothing I was determined to find a way to eat them.
Now, I try to cut them at about 8" long, supposed to be at their best then??????

Well, I can now definitely say I do not like them, I've peeled them, diced them, lightly cooked them, fried them and boiled them to just about nothing.

They spoilt some dishes.

The only conclusion I have come to is that the only thing I find them acceptable for is peeled and diced and mixed with all the stronger tasting vedge in a beef stew.

Only problem is when you've grown them in the summer it isn't exactly stew time:D


Just come to mind though, do they freeze well?, say blanched then frozen??

floss2

You could try sliging them longways & roasting them with a little olive oil, salt & black pepper?

I've blanched & frozen some of mine and they're OK.

cyclonebri1

floss2 wrote: »

You could try sliging them longways & roasting them with a little olive oil, salt & black pepper?

I've blanched & frozen some of mine and they're OK.

Hmmmm, have to try that for winter stews


sliging them longways? I'll be slinging them longways all right, over the hedge:D:D


Sorry life too short, I'll freeze 'em and lose them in the stew.

What a shame such a gorgeous plant can't produce a more luscious fruit:D:D:D

I'm out of here, thanks floss

Leif

cyclonebri1 wrote: »

Well, I can now definitely say I do not like them, I've peeled them, diced them, lightly cooked them, fried them and boiled them to just about nothing.

I find them watery unless cooked right down, then when they start browning they can be quite nice. The trick is to sweat them down till transparent, and the starch breaks down into sugars. IMO anyway.

I tried some fritters last night. Sweated down and browned some chopped courgettes and onions, then added mashed boiled beetroot and potatoes, mixed together into a mush with beaten egg, added salt, pepper, parmesan, shaped into lumps, and coated with flour, then lightly fried. Quite nice, better than any commercial veggie burger. A bit soft though, so not easy to shape.

I also chop onions and courgettes, sweat down till browned, add cashew nut butter and some cream chees, plus salt and pepper, makes a nice pasta sauce or accompaniment for baked tatties etc.

Air_Cooled_75

Courgette and feta fritters are very nice indeed, I had them as 'courgette balls' in Greece years ago and make them quite often now...I'd be doing them now if I had some feta, loads of courgettes growing here too

I use them in stir fries too and will bung them in spaghetti bol and curries etc. some good ideas on here!

Leif

Air_Cooled_75 wrote: »

Courgette and feta fritters are very nice indeed, I had them as 'courgette balls' in Greece years ago and make them quite often now...I'd be doing them now if I had some feta, loads of courgettes growing here too

I use them in stir fries too and will bung them in spaghetti bol and curries etc. some good ideas on here!

How does one make these Greek balls?