from Lin Watson of OpenFoodGarden 2013 at Sherwood Avenue
Lin says ‘ This is the perfect dish for when you have an abundance of courgettes!’ Other vegetables can be added if you have them – cauliflower and aubergine both work well. Enough for 4.
- 2 Tablespoons sunflower oil
- 2 onions sliced
- 2 cloves garlic sliced
- 1″ piece fresh root ginger chopped finely
- 2 teaspoons cumin powder
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 300g (10 oz) moong dahl or green lentils
- 2 celery sticks sliced
- 1 tablespoon tomato puree
- 1.25 litres (2 pints) vegetable stock
- 4 courgettes sliced
- 4 tomatoes chopped
- chopped coriander to garnish
- salt & pepper
Heat the oil in a large saucepan and fry the onions until soft. Add the garlic, ginger and spices and fry for another minute.
Add the moong dahl or lentils, celery, tomato puree, stock and seasoning. Cover and cook for 40 minutes. Add courgette and tomatoes and cook for a further 20 minutes, stirring occasionally. Garnish with coriander. Serve with naan bread.
Courgettes with Chick-pea Stuffing
From Helen Haran – Marshalwick Lane Garden 2014- taken from ‘What will I do with all those Courgettes?’ by Elaine Borish
4 medium large courgettes
1 ½ oz (15g) butter
1 onion, chopped
2 garlic cloves, stuffed
5 – 11 mushrooms, sliced
about 4oz (110g) chickpeas
1-2 teaspoons ground coriander
2 tablespoons lemon juice
2 tablespoons chopped parsley
salt and pepper to taste
• Cut unpeeled courgettes in half lengthwise. Remove centre pulp., chop and set aside. Arrange courgette shells in a buttered baking dish
• Melt the butter in a pan, and sauté the onion and garlic for 5 minutes, then add the chopped courgette centres and the sliced mushrooms and cook for another 5 minutes.
• Add drained chickpeas, ground coriander, lemon juice, parsley and salt and pepper. Blend well and fill the courgette shells with thee mixture
• Bake in oven pre-heated to 3500 F (1800C) about 30 minutes, or until courgettes are tender.
Swiss Chard and Mushroom Fricasee – below from Brasserie Blanc – something to help use up all that chard you have been growing in the garden!
- Wash the chard, peel stems if stringy, cut away leaves and reserve
- Cut stalks into 5cm x 2cm strips, chop leaves
- Melt butter in a lidded pan and sweat the chard gently for 4 minutes, add the cream and seasoning
- Bring to the boil, add lid and simmer for 5 minutes
- Add cheese and lemon juice and cook for further 2 mins
- Wash the mushrooms under cold water for 10 seconds, dry gently on absorbent paper
- Sweat the mushrooms for 1 minute in a little melted butter
- Place the Swiss chard in a large bowl/plate, spoon the cooked mushrooms around and sit a poached egg on top
- Garnish with chopped chives and serve