"David Hare-Scott" wrote in message
...
FarmI wrote:
"Billy" wrote in message
...
In article ,
"FarmI" ask@itshall be given wrote:

"gmb27" wrote in message
...

Hi folks, can anybody tell me at what length I should be cutting
off my courgettes? In cm would be good thanks as Ive only tried
this for the first time this year. Thanks!

You can cut them at all sizes including the flowers for stuffing,
however it'd be normal to cut them at about 10cm or 15 cm. BUT,
even though you maintain constant vigilance, you will find that
some still manage to escape
detection and you will have to cut them when they reach the size of
a torpedo. When that happens, cut then in half lengthwise and
stuff them with
a savoury mince mix, top it with cheese and bake it in the oven, so
just feed that halved segments to the chooks. Chooks LOVE torpedo
sized zucchini.

Up to 8" I slice and sautee with olive oil and garlic (or shallots
and parsley). From 8" to 12" I stuff with sausage, bread crumbs, and
cheese. Larger than 12", they get grated into baking (bread, cakes,
ect) to add moisture to finished goods.

Since we've moved on to recipes..... my favourite way of cooking them
(but not low fat or particulalry good for me) is to slice them, fry
them in butter (real butter, not that artificial poop) till they are
bron on both sides and when they are almost done, drop in a crushed
clove of garlic, quickly stir to cook garlic and then quickly add
bread crumbs and stir to mop up all the butter and garlic and serve
at once.

Why save the marrow substrate and just eat garlic on bread fried in
butter?

Now that is just too decadent. If you are old enough, perhaps you remember
Garlic Prawns as made in the late 60s through to about the late 70s? They
were almost as you describe except you got prawns in the cast iron bowl
cooked in the garlic and butter and the bread was served on the side.

FarmI wrote:
"David Hare-Scott" wrote in message
...
FarmI wrote:
"Billy" wrote in message
...
In article ,
"FarmI" ask@itshall be given wrote:

"gmb27" wrote in message
...

Hi folks, can anybody tell me at what length I should be cutting
off my courgettes? In cm would be good thanks as Ive only tried
this for the first time this year. Thanks!

You can cut them at all sizes including the flowers for stuffing,
however it'd be normal to cut them at about 10cm or 15 cm. BUT,
even though you maintain constant vigilance, you will find that
some still manage to escape
detection and you will have to cut them when they reach the size
of a torpedo. When that happens, cut then in half lengthwise and
stuff them with
a savoury mince mix, top it with cheese and bake it in the oven,
so just feed that halved segments to the chooks. Chooks LOVE
torpedo sized zucchini.

Up to 8" I slice and sautee with olive oil and garlic (or shallots
and parsley). From 8" to 12" I stuff with sausage, bread crumbs,
and cheese. Larger than 12", they get grated into baking (bread,
cakes, ect) to add moisture to finished goods.

Since we've moved on to recipes..... my favourite way of cooking
them (but not low fat or particulalry good for me) is to slice
them, fry them in butter (real butter, not that artificial poop)
till they are bron on both sides and when they are almost done,
drop in a crushed clove of garlic, quickly stir to cook garlic and
then quickly add bread crumbs and stir to mop up all the butter and
garlic and serve at once.

Why save the marrow substrate and just eat garlic on bread fried in
butter?

Now that is just too decadent. If you are old enough, perhaps you
remember Garlic Prawns as made in the late 60s through to about the
late 70s? They were almost as you describe except you got prawns in
the cast iron bowl cooked in the garlic and butter and the bread was
served on the side.


El Jaleo down near central railway Sydney, you would reek for days.

D

"David Hare-Scott" wrote in message
...
FarmI wrote:
"David Hare-Scott" wrote in message
...
FarmI wrote:
"Billy" wrote in message
...
In article ,
"FarmI" ask@itshall be given wrote:

"gmb27" wrote in message
...

Hi folks, can anybody tell me at what length I should be cutting
off my courgettes? In cm would be good thanks as Ive only tried
this for the first time this year. Thanks!

You can cut them at all sizes including the flowers for stuffing,
however it'd be normal to cut them at about 10cm or 15 cm. BUT,
even though you maintain constant vigilance, you will find that
some still manage to escape
detection and you will have to cut them when they reach the size
of a torpedo. When that happens, cut then in half lengthwise and
stuff them with
a savoury mince mix, top it with cheese and bake it in the oven,
so just feed that halved segments to the chooks. Chooks LOVE
torpedo sized zucchini.

Up to 8" I slice and sautee with olive oil and garlic (or shallots
and parsley). From 8" to 12" I stuff with sausage, bread crumbs,
and cheese. Larger than 12", they get grated into baking (bread,
cakes, ect) to add moisture to finished goods.

Since we've moved on to recipes..... my favourite way of cooking
them (but not low fat or particulalry good for me) is to slice
them, fry them in butter (real butter, not that artificial poop)
till they are bron on both sides and when they are almost done,
drop in a crushed clove of garlic, quickly stir to cook garlic and
then quickly add bread crumbs and stir to mop up all the butter and
garlic and serve at once.

Why save the marrow substrate and just eat garlic on bread fried in
butter?

Now that is just too decadent. If you are old enough, perhaps you
remember Garlic Prawns as made in the late 60s through to about the
late 70s? They were almost as you describe except you got prawns in
the cast iron bowl cooked in the garlic and butter and the bread was
served on the side.


El Jaleo down near central railway Sydney, you would reek for days.

:-))) Well I don't know that place, but the name would fit with the trip I
did down memory lane today when I checked out my recipe collection for
Garlic Prawns. The recipe closest to the garlic, butter, prawn and bread on
the side recipe is called 'Spanish Garlic Prawns' according to one of my
'Woman's Weekly' cookbooks.