Wednesday, 30 August 2017

Slow Cooked Courgettes - A Dip & A Mash

Five years ago I wittered on about slow cooked courgettes and, as if once wasn't enough, I'm afraid I'm now going to witter on about a few variations on that theme.  After all, there are a lot of courgettes around at the moment that need to be cooked somehow and these recipes even allow me to use up the overgrown courgettes that I've neglected so badly in the garden.

To be honest, though, the main reason to revive this way of cooking courgettes is that nobody believed me the first time. I know we're forever being told not to overcook vegetables but if you cook courgettes for as long as I say then Jamie Oliver won’t break down your door and take you away for questioning. Really, that hardly ever happens.

So here's how to produce tasty, healthy dips and a different sort of mash with that courgette mountain.
Courgettes Separator 2

First cook your courgettes SLOWLY

This is the initial step for the recipes below but, if you want to keep things simple, just add a few herbs or other flavourings, cook uncovered a little longer to reduce the liquid content and you'll have a fine vegetable side dish in its own right.

This is all you need to do. Clean, top and tail the courgettes, then slice quite thinly. Put them into a large saucepan with a little salt and pepper and a splash of water. Place on a low heat, cover and cook slowly, stirring regularly until the courgettes have completely softened and collapsed, which could take anywhere between 45 and 70 minutes.

You can cook as many courgettes as you like in this way but, as a guide, start with a prepared weight of around 1 kilo for the dip and 500 g for the mash if you’re feeding 4.

To make the dipCourgette Dip

Cook 1 kilo of courgettes as above, then add the finely grated zest of a lemon to the collapsed courgettes together with a squeeze of the juice. The courgettes will almost certainly have produced a lot of liquid, so increase the heat and continue cooking and stirring without covering the pan until the mixture has thickened to your liking. Take off the heat.

Stir in a generous amount of chopped fresh herbs. I usually add mint but other herbs work well too. Basil, dill (thanks for the suggestion Ozlem) and lemon balm are good alternatives and a scattering of chives with the other herbs will be no bad thing. Taste and stir in extra seasoning if it needs some. Add more lemon juice if the flavours need a lift and a drop or two of honey if it tastes too sharp. Cool and store in the fridge until needed.

Shortly before serving take the dip out of the fridge and allow it to come close to room temperature. Sprinkle with a little paprika just before serving and, if you're OK with adding a little fat, drizzle over some olive oil or, even better, lemon-infused olive oil. On the other hand, if you’re trying to stay very low fat then you could try a tiny drizzle of an infused vinegar instead - pomegranate or lemongrass would work well.

To make the mash


Courgette and Potato Mash

Alongside the 500 g of courgettes, you'll need:

700 g potatoes (one that’s good for mashing), peeled and cut into chunks
2 tsp capers, rinsed, drained and finely chopped
Small handful mint leaves
3 tbsp extra virgin olive oil
½ tsp Dijon mustard
A generous squeeze of lemon juice
A pinch of sugar

You can use other herbs and flavourings in this side dish too but a minty mash is just perfect with lamb or lamb sausages. It's not at all bad with chicken either. You don't have to be too precise about the amounts, it's just down to what you fancy.

Cook the courgettes as above until they've collapsed. Stir in the chopped capers, take the lid off the saucepan and increase the heat. Continue cooking and stirring until the mixture has thickened to a purée. Don’t worry about little pieces of courgettes in the purée, they’ll look good in the mash.

Put the mint leaves, olive oil, mustard, lemon juice and sugar in a blender and whizz until very smooth.

Steam or boil the potatoes until soft, then mash them. Stir the courgette purée into the mash and add the mint oil mixture a little at a time until you get a pleasing flavour (you may not want to use it all). Adjust the seasoning, reheat gently and serve.

Courgettes Separator 2

I must stop burbling on now because my wife has just returned from a trip into the garden.
Courgettes 5

6 comments:

  1. Phil, I've never heard of these preparations of courgettes! Fortunately, I learned years ago that my lackadaisical style of gardening does not lend itself to growing things like courgettes, but next time I buy some I'm going to have to give this a go!

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    1. I don't think my style of gardening is suitable for courgettes either to be honest and that's why I end up with too many oversized courgettes. Either that or deceased plants.

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  2. This brought back memories of courgettes in the the garden that seemed to multiply as you looked at them! This sounds a really interesting way to use them.

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    1. My trouble is that I don't look at them often enough. I found two more seriously overgrown courgettes lurking this morning. So today was courgette cake and stuffed courgette/marrow day. I'm definitely not complaining; there are many worse things in life than either of those.

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  3. What a great idea, I still have surplus and have been wondering what else I can do with them!! Have a good week Diane

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    1. I find it a very useful way to use up a surplus and slow cooked courgettes freeze well too.

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