Courgette capers

BY JAAN BILTON

Zucchini is the Italian name for these small marrows but over the border in France they are known as courgettes, the term used by supermarkets and greengrocers in New Zealand.

In the United States the green ones are zucchini but the yellow variety of the same shape are summer squash.

Courgettes are best eaten while small and tender. The skins should be shiny. As an accompaniment, use raw or steam, microwave or stir-fry for best results. Never overcook.

Courgettes are really versatile.

Try dipping the flowers into a light batter and deep fry, or fill with a mousse of fish or chicken and poach in stock.

Slice into thin rounds or batons, or grate and mix with other raw vegetables – serve with a mustard, yoghurt and walnut oil dressing.

Halve and hollow out the courgettes. Fill with cheese, garlic and breadcrumbs then bake or grill.

Grate and combine with an egg, chopped mint, freshly ground black pepper and a tablespoon or two of self-raising flour. Fry spoonfuls in a little olive oil to make fritters.

Dip thick batons of courgettes into beaten egg then into seasoned, dried breadcrumbs and deep fry – serve with drinks.

Halve lengthwise, marinate in olive oil and plenty of crushed garlic and rosemary. Barbecue or grill until just tender.

Shredded courgettes can be added to waffles, pancakes, muffins or breads.

Use as a replacement for carrot in a carrot cake but be sure to squeeze out any extra moisture before using.

BOUREKI

This vegetarian main course is based on a recipe from Crete. Crumbled feta cheese could replace the ricotta. Soak the feta in cold water for 30 minutes before using to reduce the salt level.

750g courgettes, thinly sliced

500g potatoes, peeled and thinly sliced

1 medium onion, diced

1/4 cup flour

freshly ground salt and pepper to taste

250g ricotta cheese

125g parmesan cheese, grated

4 Tbsp diced mint

4 cloves garlic, crushed

1/4 cup each: olive oil, water

Preheat the oven to 180 degrees Celsius. Lightly oil a 24cm x 19cm baking dish or similar.

Combine the courgettes, potatoes and onion in a large bowl. Sprinkle with the flour and seasonings. Add the cheeses, mint, garlic and olive oil. Toss to mix well.

Tip into the baking dish. Press down lightly to compact a little. Drizzle evenly with the water.

Bake for about 1 1/2 hours or until the potatoes are very tender. Cool for 10 minutes before serving. Serves 6.

COUSCOUS COURGETTE SALAD

1/2 cup couscous

3/4 cup boiling water

2 small courgettes, thinly sliced

1/2 each: small red pepper (capsicum), red onion, diced

1/2 tsp each: sambal oeleck, ground cumin

3-4 Tbsp good vinaigrette

salt and freshly ground black pepper to taste

Place the couscous in a medium-sized bowl. Add the boiling water and stir to blend. Cover the bowl and stand until the water is absorbed, about 10 minutes. Fluff with a fork.

Add the courgettes, red pepper, onion, sambal oeleck and cumin.

Drizzle with the vinaigrette and toss to combine. Season. This salad can be prepared three hours ahead. Serves 2-3.

CHOCOLATE COURGETTE CAKE

A moist cake.

4 medium firm courgettes

3/4 cup chopped walnuts

2 cups flour

1 tsp baking powder

3/4 tsp each: baking soda, ground cinnamon

1/4 tsp each: salt, grated nutmeg

150g dark chocolate

1 1/2 cups sugar

3 eggs

1/2 cup plus 2 Tbsp canola oil

1 tsp vanilla essence

3/4 cup milk

1 tsp lemon juice

Preheat the oven to 180C. Lightly grease and line the base of a 20cm-23cm cake pan.

Shred the courgettes on the coarse side of a cheese grater. Squeeze out any excess moisture and mix with the nuts.

Sift the dry ingredients into a bowl.

Melt the chocolate in a double boiler over hot (not boiling) water.

Beat the sugar, eggs, oil and vanilla, until light.

Stir in the dry ingredients alternately with the milk and lemon juice. Add the courgette mixture and combine well.

Pour into the prepared cake pan. Bake for 50-60 minutes until a skewer inserted in the centre comes out clean.

When cool the cake may be iced with chocolate icing or ganache.

COURGETTE, BACON & FETA FRITTERS

The feta may be soaked in cold water for 30 minutes to remove salt, if preferred

4 rashers streaky bacon

500g courgettes

2 Tbsp finely sliced basil

100g feta cheese, drained and crumbled

1 spring onion, diced

2 eggs, lightly beaten

1/4 cup self-raising flour

freshly ground black pepper to taste

2 Tbsp canola oil

Grill or microwave the bacon, until crisp. Chop finely. Drain on paper towels.

Trim both ends of the courgettes. Shred into a colander or large sieve. Squeeze out any excess moisture. Place in a bowl.

Combine the courgettes with the bacon, basil, feta cheese and spring onion.

Combine the eggs, flour and pepper then fold into the courgette mixture.

Heat a little oil in a non-stick frying pan on medium heat. Drop large spoonfuls of the mixture into the pan. Cook in batches, until golden and cooked through, about 5 minutes.

Flip over and cook the other side for 1-2 minutes.

Delicious served with a tomato or fruit salsa or chutney.

Serve as a light meal with a simple salad and crusty bread or as an accompaniment.

Serves 4-6.

Copyright Jan Bilton

- The Marlborough Express