Courgette

Courgette chutney

2 lb courgettes
1lb 4oz onions
1lb 4oz brown sugar
piece of fresh ginger
pinch of pepper     
1 pint malt vinegar
1 head of garlic   
1lb 4oz tomatoes
½  tspn cayenne pepper
1 tspn salt

Chop all the vegetables, add vinegar, sugar and spices and bring slowly to the boil in a large steel or enamel saucepan, stirring now and again. If the courgettes have a tough skin, you can peel them and compost the skins. Simmer for about two hours (don’t forget to stir as it will stick) until thick. Pour into heated jars* and seal. You need to use plastic lids or those special preserving jars with glass lids, (as the vinegar corrodes metal lids). *You need to heat the jars in an oven at 140C/gas 1/245 F for ten minutes or so to sterilise them before pouring in the hot chutney.  This chutney is best if left to mature for at least 3 months…

Courgette frittata
1 tbsp olive oil                      1 garlic clove, chopped
1 red onion, finely diced       2 courgettes, diced
½ tsp thyme leaves               5 eggs, beaten
4 tbsp olive oil                       fresh herbs, to garnish
salt and freshly ground black pepper

Heat the oil in a large ovenproof frying pan and sauté the garlic, onion and courgette with the thyme until tender. Season the egg with salt and pepper and pour over the vegetables in the pan, tipping to ensure that it spreads evenly. Place in the oven and cook for 5-6 minutes or until the egg is set and golden on top. Garnish with fresh herbs and a little grated parmesan and serve at once.

Courgette and cheese soup
1 medium onion, chopped                        2 cloves garlic crushed
1 large potato, scrubbed and diced    500g courgettes, cubed
500ml (approx) of vegetable stock    2 tablespoons olive oil
1 handful fresh chopped herbs – whatever you have, but parsley, chives and thyme make a good combination
100g cheese (optional) – feta, blue cheese and cream cheese all work well
Salt and freshly ground pepper

Soften the onion and garlic in the oil in a large pan. Add the potatoes, cut into small cubes, and cook gently for 5-10 minutes, stirring to stop them sticking. Add the cubed courgettes and cook for about 5 minutes until softened, stirring occasionally. Add enough stock to cover the vegetables completely (the courgettes will produce a lot of liquid). Bring back to the boil and simmer, covered, for about 10 minutes, or until the potatoes are soft. Remove from
heat and liquidise the soup, then stir in the herbs and cheese (if using).

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