With all the recent good weather, courgettes will be in very plentiful supply so here are some ideas as to how to use them. This chutney is delicious and I use it a lot with cheese, with cold meats and with salads. It also makes an ideal gift in a nice jar.
We had our first courgette flowers recently and they look so good. In fact, elegant was the word one of our customers used. I use them with ricotta cheese, caramelised red onions and deep fry in a light tempura batter to garnish fish or lamb.
Quinoa is a relatively new grain for me. It comes from Peru and I have been using it for the last year. I have some boiling in vegetable stock as I write this. There are three types – red, black and white – and it is popular with people on a gluten-free diet. We serve it with duck, dressed cabbage and kale.
Happy cooking!
THIS WEEK’S RECIPES
QUINOA, COURGETTE AND FETA SALAD
Serves two
100g quinoa
1tbsp red wine vinegar
2tbsp rapeseed oil
1 large courgette, trimmed
100g cherry tomatoes, halved
100g feta cheese, crumbled
4 spring onions, finely sliced
1 red chilli, de-seeded if liked and finely chopped
1tbsp finely chopped flat leaf parsley
1. Cook the quinoa according to pack instructions, then drain well and rinse in cold water.
2. Meanwhile, whisk the vinegar and oil together in a large bowl and season to taste.
3. Add the quinoa once ready.
4. Slice the courgette into lengthwise ribbons using a potato peeler or mandolin and tip into the bowl also.
5. Add the cherry tomatoes, feta, spring onions, chilli and parsley and then toss everything together gently.
6 Divide into two bowls or plates and serve.
SPICED COURGETTE AND TOMATO CHUTNEY
Makes 1kg
2 onions chopped
1 tbsp rapeseed oil
500g tomatoes, chopped
500g courgettes, diced
300ml white wine vinegar
1 tbsp tomato puree
2 granny smith apples, peeled and diced
250g brown sugar
2 tbsp mixed spice
1 tbsp mustard seeds
1 tsp root ginger, grated
4 garlic cloves, crushed
1. Put all the ingredients in a large saucepan. Bring slowly to simmer, stirring to stop the mixture sticking.
2 Simmer uncovered on a low heat for two hours until dark and thick. Pour into sterilised jars and leave for two to three weeks before eating.
SHARING OPTIONS: