Never thought I would say it but I have a calabrese glut and not the normal Courgette glut, though the season is still young on that front! I have grown 2 varieties looking for succession but this strange year has meant the main heads have cropped at the same time, they second cropping should space out a bit more I hope!
Now my kids love the stuff simply steamed and are tucking in and we have a nice recipe involving bacon and bourson (sp) cheese, but I am looking for other new ideas and also ideas that mean we can store the crop until later in the year, some thing that freezes well but I fear that may be a challenge other than soup….
So any help appreciated.
Thanks
Jerry
Lucky you having a glut, I haven't even managed to produce one head!
This may be of help for freezing
http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,28/topic,21957.0 (http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,28/topic,21957.0)
We also like it stir fried with garlic and soy sauce or oyster sauce.
I also make it up as broccoli cheese and freeze it, just blanching the broc. pouring cheese sauce over and freezing, stright into the oven from frozen to reheat, nice to have in the winter with a roast!
Not much help sorry!
Nice recipesDP.
For freezing, I believe it only worth while using the stems.
I wish, mine all bolted in about two days at the start of the hot spell, any recipes for yellow flowers?
:-X
The thing that bugged me - looking at some recipes - was that a couple of 'chefs' suggested that one might actually use the stems as well as the furry stuff at the top??
But surely they know that the stems are the best, sweetest, most tasty part of any brassica?
Thanks for the tips, last night I made this:
(http://i6.photobucket.com/albums/y222/sandersj89/Allotment%20July06/BrocPasta.jpg)
Which is Pasta with broccoli and anchovies. (Very easy and yummy)
Saute some minced garlic and anchovies in olive oil. Add some red pepper flakes for a little spiciness, but that's optional. Add the broccoli and a little water and cover.
When the broccoli's done, toss with pasta, and maybe a little more olive oil drizzled on top. Ideal pasta for this recipe is orecchiette, but penne, cavatappi or tortiglioni will all do as well.
Another idea:
Broccoli with Boursin (sp) Cheese and Bacon
Cut up some bacon or pancetta and fry until crispy, meanwhile melt the cheese over a gentle flame and steam the broccoli florets while cooking some spaghetti.
Place the pasta in bowls, add the broccoli and pour over the cheesy sauce. Sprinkle the crispy bacon over the top and then serve with black pepper and grated parmesan cheese.