Chinese Vegetable and Tofu Stew

29 01 2011

An early celebration of Chinese New Year. Inspired by (and almost copied from) Ken Hom.

100g or so of each of the following
- trimmed whole mange tout
- shredded savoy cabbage
- finely sliced red pepper
- sliced courgette
- mushrooms – halved of quartered depending on their size
- broccoli – cut into small florets
1 block firm tofu cut into cubes – I used Dragonfly’s deep fried tofu
600ml water
2 tablespoons soy sauce
2 tablespoons black bean and chili sauce
4 tablespoons hoisin sauce
1 tablespoon sesame oil
1 teaspoon salt

Take a large saucepan and pour in the water. Add the soy, hoisin and black bean and chili sauces. Bring to the boil. Now add the broccoli and cabbage. bring to boil then add the red pepper and mushrooms. bring back to the boil and add the courgettes, mange tout and tofu. Simmer for about 4 minutes then add the salt and sesame oil. Stir and serve with sticky rice and a side dish of pak choi stir fried with garlic, chili, spring onion and sesame seeds.


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Zucchini Parmigiana

24 07 2010

A courgette based version of my Aubergine Parmigiana. Simple to prepare and a tasty way of getting through that glut.

3-4 medium courgettes – sliced
1 onion – finely chopped
1 clove garlic – finely chopped
1x400g tin chopped tomatoes
a good wedge of sharp cheese such as cheddar and a ball of mozzarella
A few glugs of olive oil
A selection of seeds – sunflower, sesame, pumpkin, pine nuts

Heat the oil in a large frying pan. When hot add the sliced courgettes and fry, stirring and turning from time to time until nicely browned, charred slightly even. Remove with a slotted spoon and place in a dish – one that you will later put in the oven – then add a little salt and freshly ground black pepper.

Now add the onion and garlic to the remaining oil and fry until softened. Tip this over the courgettes.

Cover the courgettes and onions with the tinned tomatoes, then top with the cheese. Scatter over the seeds then place in the oven at 200C for 25 minutes or so until browned and bubbling. Serve with green leafy salad, or garlic bread, or both.


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Spicy Courgette Koftas

19 07 2010

Thank goodness for Madhur Jaffery. Another good way to use some of the glut of courgettes. These delicious deep fried balls, baked in a spicy tomato sauce are perfect with rice or breads and a dollop of natural yogurt.

For the koftas
3 medium courgettes – grated
½ onion – finely chopped
1 small green or red chili – finely chopped
2-3 tablespoons fresh coriander – chopped
1 teaspoon fresh ginger – finely chopped
½ teaspoon salt
About ½ cup or so gram flour
oil for deep frying

Place the courgettes in a tea towel or muslin and squeeze to get as much liquid out as possible. Now mix all the ingredients together. Heat the oil. When hot, take a small amount of the courgette mixture and squeeze into a ball – slightly smaller than a golf ball. Fry in batches for about 5-7 minutes each batch so the koftas are browned. Place on kitchen paper to cool and to remove some of the excess oil.

For the sauce
2 tablespoons sunflower oil
2 onions – finely chopped
½ teaspoon ground turmeric
a little cayenne pepper or chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1x400g tin tomatoes
½ teaspoon garam masala
½ teaspoon salt

Heat the oil then gently fry the onions for about 7 minutes until soft and starting to brown. Now add the turmeric, cumin, cayenne and coriander and fry again for a few seconds. Now add the tomatoes. Simmer for about 10 minutes then remove from heat and blend into a smooth sauce. Add the garam masala and salt.

Place the koftas in a large ovenproof dish then pour over the sauce. Bake in the oven at 190C for 25-30 minutes until the sauce is bubbling hot.


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Courgettes

16 07 2010

The recent spell of hot (and now wet) weather has caused an explosion on the allotment – or Fisch Farm as some like to call it. I am having to pick courgettes on a daily basis – 3-4 of them per day – from only five plants.

I’ve already published numerous recipes using courgettes so thought I would try a few new ones out. I also made Emily’s wonderful Courgette and Blueberry loaf.

Courgette and Hazelnut Salad

Slice a couple of courgettes then griddle or fry them until nicely browned. Place in a bowl then cover with a little lemon juice and hazelnut oil. Leave to marinate for 30 minutes or so. During this time heat a frying pan and toast a handful of whole hazelnuts. Leave these to cool once browned.

Take some nice salad leaves and arrange in a dish. Place the courgette slices on top, scatter the toasted hazelnuts over, a few shavings of Parmesan and drizzle the left over marinade over.

Apologies for the poor quality photo.

Courgette and Brie Pizza

The easiest way to do this is to make a bread base – I use the bread machine which is easy.

1 cup of water
tablespoon olive oil
teaspoon salt
3 cups strong white flour
1 sachet of yeast

While the dough is kneading/proving/rising, slice and griddle the courgettes as above. You can fry them but the stripes you get from the griddle look nicer. Leave these to cool.

When the dough is ready knock it into a round then spread some good quality green pesto over, Arrange the courgette slices on top, then cover with a few slices of brie. Drizzle of olive oil, a smattering of black pepper. Then place in a very hot oven – I set mine to 280C – for about 10-15 minutes until the cheese has melted and the base is cooked through.

Believe me this tastes much better than it looks.


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Courgette and Manchego Tart

13 09 2009

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Another way to use up some of the daily crop of courgettes. This makes enough tart to serve 4-6 people depending on what you have with it

2 tablespoons olive oil
3 courgettes – sliced
4 eggs
100g or so of manchego – grated
shortcrust pastry to line a flan dish – I usually do this as 6oz flour to 3oz butter, one egg yolk and a splash of water (apologies for the mixing of metric and imperial measurements)
1 tablespoon Dijon mustard
salt and pepper

Start by frying the courgette slices in batches. Heat the oil in a large frying pan, when very hot, place the courgette slices in a single layer – careful as they can spit a little. When browned, turn over until brown on both sides. Place in a bowl and fry another layer until they are all done. Leave to cool.

While the courgettes are cooling, make the pastry. I just chuck it all the food processor, roll out, line a flan dish, then blind bake at 180C for about 15 minutes. The courgettes still carry a lot of water even after frying to it is essential to blind bake the pastry else you’ll have a very siggy base. Allow to cool a little, then spread the Dijon mustard evenly over the base.

Beat the 4 eggs, then add the courgettes and manchego. Season with salt and black pepper. Mix, pour into the pastry case and return to the oven for about 25 minutes until the eggs have set.


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Courgette & Feta Rösti

3 08 2009

Not only am I now fighting my way through what seems like a never ending supply of courgettes from the allotment, the wet weather made me think about digging up some of the salad potatoes before they start to rot underground. I am bringing home bagful after bagful. So what better than to combine the courgettes and potatoes in a tasty, rösti style fritter, served on a bed of watercress with a generous side helping of home-made beetroot relish.

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The quantities make about 6-8 rösti.

1 largish courgette
1 medium onion
5 medium waxy salad potatoes – Nicola or Charlotte are good
1 200g pack of feta cheese
1 medium egg
few springs of mint
salt and pepper
a little olive oil for frying

Grate the courgette, onion, potatoes (just give them a good scrub and leave the skins on) and cheese. Place in a large bowl and add the egg, chopped mint and seasoning. Give it a good stir.

Heat some olive oil in a large frying pan over a medium-low heat. Take a handful or forkful of the mixture and shape roughly into a burger shape (I cheated and used muffin/poaching rings). Place gently into the frying pan and fry off slowly until the potato is cooked and the underneath os golden. Gently flip over until the other side is nicely browned.

To serve, place a large bunch of watercress or lambs lettuce on the centre of a dinner plate. Place one or two rösti on top depending on how big you made them and how hungry you or your guests are. I served mine with some home-made beetroot relish made with beetroot, bramley apples, sugar, onions and vinegar. You could also use a simple natural yogurt, mint and chive dressing which I think would work well.


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Courgette and Bean Salad

27 05 2009

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Delicious with pizza, or just with warmed pitta bread and feta cheese. It’s a little early in the year, but later this summer I should be able to make the whole dish with crops from the allotment. The mint and lemon juice make this particularly refreshing on a hot summer’s day. The quantities here would serve two people as a side dish.

1 tablespoon finely chopped onion (or 1 finely sliced salad onion)
handful of broad beans
handful of peas
2 medium courgettes
handful of chopped mint
juice from half a lemon
3-4 tablespoons olive oil
sea salt

Get a pan of water on the boil, then add the beans and peas and cook for about 3 minutes. Drain and rinse under cold water to stop them from overcooking.

Take a potato peeler and cut the courgettes lengthwise into thin ribbons. Place everything in a bowl, mix and leave to marinade for at least half an hour.

Serve.


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Courgette Soup

17 05 2009

I found this on a random Google search one day when looking for something to do with all my courgettes from the allotment. It sounds like it’s going to be a bit watery and bland, but the end result – with the addition of cream cheese – is far from it.

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1 tablespoon olive oil
Large knob of butter
1 onion – peeled and roughly chopped
1 leek – finely sliced
2 cloves garlic – roughly chopped
3 medium potatoes – peeled and diced
3 medium courgettes – diced
Vegetable stock
3-4 tablespoons Cream cheese (Philadelphia or Mascarpone) or natural Greek yogurt
Salt
Black pepper
snipped chives to garnish

Heat the oil and butter in a large saucepan. When the butter has melted add the onion, leek and garlic. Fry gently for about 5-7 minutes till softened then add the potato and cook for 10 minutes over a low heat. Add courgettes and enough stock to just cover the vegetables. The courgettes will release more water as they cook. Bring everything to the boil then simmer for a further 20 minutes or so until the potatoes are nice and soft.

Place the contents in a food processor or blender. Add the cream cheese or Greek yogurt and whiz until all the lumps have gone.

Transfer back to a saucepan, add salt and freshly ground black pepper to taste. Heat and serve topped with warm bread and a few snipped chives.


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Courgette and Halloumi Cheese Rissoles

14 04 2009

A tasty and simple meal that tastes of summer. This will make about eight rissoles – enough for four people.

3-4 medium courgettes
1 onion
1 pack halloumi cheese
3 tablespoons plain flour
1 egg
1 tablespoon chopped dill (optional)
Olive oil for frying

Grate the courgettes, place in a clean tea towel or muslin and squeeze as much liquid out as possible. Transfer to a large bowl. Grate the onion and cheese and add these to the courgettes. Add all the other ingredients except the oil. Mix well adding more flour if the mixture is a little on the wet side.

Heat the oil in a large frying pan. Grab a golf ball sized blob of the mixture and flatten it in your hands. Fry in the hot oil until brown on each side – about 5 minutes per side.

Serve with new potatoes, a watercress salad and a generous helping of natural yogurt with chives.

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Courgette Balls with Tomato Sauce and Spaghetti

8 04 2009

I had more courgettes than I knew what to do with last summer so tried inventing a few new recipes. This one went down well with the whole family, even the meat eater. Probably due to the deep deep frying element of the recipe. I based this on a courgette kofta Indian recipe, putting an Italian slant on things by replacing the Indian herbs and spices with something a little more Mediterranean.

Start by making the tomato sauce
2x400g tins chopped tomatoes
Olive oil
3 cloves garlic – finely chopped

Heat 6 tablespoons of olive oil in a pan. Add the chopped garlic. As soon as the garlic sizzles add the tomatoes, bring to the boil and simmer with the lid off for 20 minutes until nice and thick. Remove from heat.

Now for the balls
3 courgettes – grated and squeezed through muslin or a tea towel to get as much water out as possible
1 small onion finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 egg – beaten
Salt and pepper
50-100g grated cheddar
Plain flour
Sunflower oil for deep frying

In a small frying pan heat a little more olive oil and fry the onion with the dried herbs until soft. Add this to the grated courgettes, grated cheese and mix. Add the egg, mix again then add plain flour to dry it out a little. Season with salt and black pepper. Mix well then divide the mixture into small balls – each slightly smaller than a golf ball.

Heat the sunflower oil in a deep pan and fry the balls in the hot oil until golden and crispy. Drain on kitchen paper to remove some of the excess oil.

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Transfer the fried balls to an ovenproof dish, cover with the tomato sauce and bake at 180C for 20 minutes. While the balls are baking, cook the spaghetti as per the instructions on the packet.

Serve the balls on a bed of spaghetti topped with shavings of fresh parmesan cheese.

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