The courgette conundrum

karen courgettes

Posted on: 5th August, 2016

Category: A Flavour of West Cork

Contributor: Karen Austin

Lettercollum Kitchen Project: 22 Connolly Street, Clonakilty, 023 8836938 info@lettercollum.ie, www.lettercollum.ie

I’m sitting here writing this surrounded by buckets of courgettes.

The sunshine, followed by an intense blast of rain, has speeded up the growth and today’s picking produced an interesting assortment of different shapes and colours. Some are huge – it’s amazing how much a courgette grows each day if the conditions are good.

The weather definitely affects their production. The plants need a good amount of water and love sunshine. They are better cared for when we have a heat wave, as I’m all up for an all-over-tanning opportunity. Standing in the garden spraying water is on my list of relaxing jobs. The days when it’s overcast and looks like rain are the worst because the watering doesn’t happen. Somehow my brain equates sunshine with watering, not clouds.

As the summer moves on, so do the plants. They get bigger and begin to sprawl. We have eaten the first flush and are no longer hovering over the plants waiting for them to grow, as there are other exciting vegetables maturing and sneaking into first place. This means that quite a few pass under the radar and get very big.

This all brings us to the annual courgette conundrum. We have been enjoying a variety of recipes — soups, salads, stews, pizzas, cakes etc.

I particularly like this salad of grilled courgettes. Very simple and easy to make and size doesn’t matter. Big, small and medium courgettes are all fine.

I use a cast iron grill pan for grilling which leaves funky looking griddle marks but a barbecue or regular grill would do the job too. The important thing is the heat. It must be hot. Whichever method you use it’s important to pre heat to sizzling.

Grilled Courgettes and Halloumi

4-6 medium courgettes

200g halloumi

2tb sunflower seeds

2tbs pumpkin seeds

a big handful of mint, chopped

1 lemon, washed well

approx 150mls olive oil

salt and pepper

Cut the courgettes in half lengthwise and scoop out the seeds with a spoon. Sprinkle over a little salt and put into a bowl. Toss gently then leave for 20- 30 minutes. The salt will draw out some of the excess water. Put the courgettes onto a clean t-towel and pat dry. Wipe out the bowl and return the courgettes and toss with a little olive oil.

Heat the grill to very hot, griddle pan to very hot or have a good bbq on the go.

Put the courgette halves on the pan/grill etc. Don’t overcrowd. Best to do in a couple of batches. Cook for 4-5 minutes each side. Less if it looks like it’s burning rather than a light char.

Put the cooked courgettes in a large clean bowl and leave to cool

Slice the halloumi – medium/thick slices  – and rub a very little olive oil over them – too much and the cheese will burn. Grill for a minute or two each side, until lightly golden. Put aside to cool.

Heat a dry frying pan then stir in the sunflower and pumpkin seeds, toast on a medium heat. Keep tossing the seeds so they cook evenly until lightly golden. Take off the heat, tip into a small bowl and leave to cool.

Slice the grilled courgettes on the diagonal into strips.

Slice the halloumi on the diagonal into strips

Put the courgettes and halloumi into a large bowl together with the zest of the lemon, juice of half, the chopped mint and a good glug of olive oil.

Grind a little black pepper over then toss everything together with your hands.

Taste. Add some salt if you think the flavour is a bit dull or more lemon juice if you think it needs further brightening up.

Eat warm or room temperature.

Difficult as it is to think of this, our autumn cooking class list is now ready. Check out the list and give us a call if you are interested.

And if you fancy courgette tart, cake or pizza pass by the shop and pick some up – you have to grill to courgettes yourself!

Summer greetings

Karen

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Submarines, American Sailors, and the Underwater War in Irish Waters, 1917-1918
by Dr John Borgonovo in The Parish Centre, Clonakilty
on Thursday Oct 26 2017 at 8.30 pm

In 1917, unrestricted submarine warfare by German U-boats brought the United States into WWI and created a crisis in Britain. To defeat the submarine menace, an American naval fleet was dispatched to County Cork, bringing about 10,000 sailors with it. This talk will explain the circumstances of this extraordinary event, and how Cork residents dealt with their unexpected American guests.

Dr John Borgonovo is a lecturer in the School of History at UCC. His publications include Spies, Informers, and the 'Anti-Sinn Féin' Society: The Intelligence War in Cork City, 1920-1921; The Dynamics of War and Revolution: Cork City, 1916-1918; Exercising a close vigilance over their daughters: Cork women, American sailors, and Catholic vigilantes, 1917-18; Something in the Nature of a Massacre: The Bandon Valley Killings Revisited (with Andy Bielenberg). His latest publication (with co-authors John Crowley, Donal Ó Drisceoil and Mike Murphy) is the highly acclaimed and magnificient Atlas of the Irish Revolution. In July of this year, he organised a very successful conference on Winning the Western Approaches - Unrestricted Submarine Warfare and the US Navy in Ireland 1917-1918.
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Apple Juicing Day in Clonakilty next Sunday Sept 30th. All welcome to bring their apples from 2-6pm to the Clonakilty Community Garden (on entrance road to Clonakilty Lodge).

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Volunteers will be at hand to assist in the procedure. Bring along your apples washed; clean containers to freeze your juice (milk/juice bottles or cartons, plastic bottles with caps); clean, sterilised glass bottles to pasteurise with swing caps or suitable for 26 mm diameter metal cap.

A limited number of new 3 litres juice bags that are suitable for freezing and pasteurising, can be purchased for a nominal fee on the day also.

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For further information, please contact Xavier at xavierdubuisson@gmail.com or text at 086/0476124.
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