Not quite the Triffids … but close!

Thanks to my work commitments and the various chores and duties around the farm, with the exception of digging up several rows of potatoes, I managed to ignore my vegetable garden for a week. Possibly more. Well, definitely more. Call it ten days.

This was, it turns out, a big mistake…

Why?

Because the last time I checked, there were a couple of courgettes, similar in size to this:

The humble courgette - 7 September 2009

The humble courgette - 7 September 2009

Yesterday, I remembered the courgettes.

B and the monster courgette - 7 September 2009

B and the monster courgette - 7 September 2009

Ooops!

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4 responses to this post.

  1. Gee, isn’t it amazing what a few days of rain can do?

  2. It’s terrifying!

  3. It’s crying out to be stuffed. Slice in half lengthwise and scoop out the seeds.

    Mix together 250g pork mince, 60g breadcrumbs, a large handful of diced parsley, a couple of diced shallots, a beaten egg, a good dash of Worcestershire sauce, a pinch of salt, and a really good whack of cracked black pepper.

    Pile the stuffing into one half of the courgette, mounding it up, and then placed the other halg back on top. Tie the two halves together with butcher’s twine, place on a baking tray and brush with melted butter.

    Bake at 180C for at least an hour, basting with butter regularly. It’s done when the courgette is tender—a steel skewer should pass easily through the flesh.

    Remove the courgette to a plate, fry off a tablespoon of flour in the buttery juices, and then stir in chicken stock until you get a thick gravy.

    Slice the courgette thickly, and serve with gravy on top.

    Mmmmm.

    Remove from the oven

  4. Funnily enough, that’s exactly what we did. Well, what B did. Not quite your recipe, but something similar. It did us both for tea, plus my lunch for the following two days!

    Its younger (thankfully smaller!) sister is awaiting similar treatment, so I’ll pass your recipe along.

    Mind you, I might suggest she removes it from the oven at a slightly earlier stage than you recommend… 🙂

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