RECIPES FOR COURGETTES

COURGETTE MOUSSE WITH SAFFRON PRAWNS

1.5lb (750g) Organic Courgettes
A Little Organic Olive Oil for greasing
3oz (75g) Dairy House Organic Butter
¼ pt (150ml) Water
Juice of ½ Organic Lemon
3tsp Gelatine/vegetarian alternative
Sea Salt & Black Pepper

½ pt (300ml) Organic Single Cream
4g packet of Powdered Saffron
2 Large Organic Egg Yolks
1 small clove crushed Organic Garlic
A Pinch of Organic Caster Sugar
8 oz (250g) Peeled Prawns (cooked)
Sea Salt & Chili Powder (Cayenne)

Take 8oz (250g) of smallest courgettes, wash and slice with skins as finely as possible into rings. Blanche for 1-2 mins, drain and rinse in cold water. Smear 8 ramekins with olive oil and line with courgette slices, just overlapping them. Cut up remaining courgettes and put into pan of boiling salted water, allow to boil for 5-8 mins until tender. Drain and put in food processor with the butter and whiz to a puree, season with S&P. Spoon into lined ramekins, fill to the top and put into the fridge to cool.

To make sauce put cream and saffron into small bowl, add egg yolks and crushed garlic and whisk until smooth. Place bowl over saucepan half full of simmering water and stir with a wooden spoon for 5-8 mins until slightly thickened. Season to taste with salt and chilli powder and add a pinch of caster sugar. Remove from the heat, cover and leave to go completely cold, then stir in prawns and keep in fridge.

When ramekins are well chilled and set loosen edges carefully with a round-bladed knife, if necessary dip ramekins into hot water to loosen. Turn out onto plate for serving and surround with cold saffron and prawn sauce. Moulds are best served cold but not chilled so turn out a couple of hours before serving.

Recipe from The Book of Entertaining by Josceline Dimbleby

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GLAZED COURGETTES AND CELERIAC WITH GINGER

12oz (350g) Organic Courgettes, coarsely grated
1lb (450g) Organic Celeriac, coarsely grated
2 cloves Organic Garlic, crushed
1oz (30g) preserved Ginger, finely chopped
Juice of 1 Organic Lemon
2Tbsp Organic Olive Oil
1oz (30g) Dairy House Organic Butter
Sea Salt & Black Pepper

Toss the vegetables with garlic, ginger and lemon juice and allow to marinate for several hours.

Just before serving heat the oil and butter in a large frying pan. Add the vegetables and marinade and stir-fry for 5 mins or so until al dente. Adjust seasoning and serve.

Recipe from Entertaining with Friends by Simon Hope

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Courgettes are fantastic when stuffed with other vegetables or meats as you prefer. Simply cut the courgettes in half and hollow out a little, keeping a thick enough edge for the courgette to hold its shape in the oven. Make up your own stuffing - which can include simply replacing the chopped courgette felsh itself perhaps with breadcrumbs, onions, lemon zest, parsley and paprika - then bake in a preheated oven for @ 25 mins. Other ideas involve covering the stuffed courgette with grated mozzarella which melts beautifully in the oven and serving with a hot tomato sauce, or adding hollandaise for a touch of richness.

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