The Summer Glut
It’s always about now that my friends who have allotments or huge vegetable patches start talking about ‘gluts’ and what to do with them. I have only been growing fruit and veg for a few years now but, trust me, I have never achieved a glut. In fact, I've never got much past a ‘g…’. Anyhow, I am always eager to accept gifts of abundance, especially when edible, so here are a couple of recipes to help those Monty Dons amongst you who just don’t know what to do with your barrows full of deliciousness.
MORE RECIPES FROM JULIE FRIEND
Fruity salad summer recipes: Grilled Peach, Pear and Apricot
Kent recipes: Kentish Huffkins and Canterbury Tart
Sandwich recipes: Bánh Mi, Po’ Boy and Bacon Naan
Pomodori Sott’olio (Tomatoes under oil)
I actually feel confident that I might achieve this one using my own produce, as I currently have about six triffid-like tomato plants in the greenhouse, producing a large number of fruit. Some I've even grown from seed, having saved them from a few heirloom varieties I'd eaten last year - I couldn't believe it when they germinated and grew this spring. In Italy you will see people drying their tomatoes on the doorstep in the ferocious mid-day sun, but I do mine in the oven, because, well, we all know why... Do make sure any additional flavours you add to the jar are dried to prevent bacteria forming. Once jarred, these should keep in the fridge for up to a month. Ensure they're submerged in the oil.
Ingredients
• 500g cherry tomatoes (any tomato glut will work, but small tomatoes work best)
• 2 tbsp olive oil for drizzling
• 1 level teaspoon sea salt flakes
• 8-9 twists of black pepper
• 1 tsp dried herbs (mixed or try oregano, marjoram or basil)
• Approx. 90ml olive oil for covering
• A few black peppercorns
• Garlic granules/onion salt (optional)
Method
Cut the tomatoes in half and in a bowl, mix with the 2 tbsp of oil, salt black pepper and the dried mixed herbs. Toss so all covered lightly.
Place onto a lined baking sheet, cut side up.
Put into the oven at 130C until they start shrivelling and look somewhat dehydrated (about 1hr)
Once cool, pack into a sterilised jar (fill with boiling water and leave for 20mins). This is enough for an average 450g jam jar.
Cover with olive oil and add a couple of sprigs or leaves of dried herbs, a few peppercorns and a sprinkle of garlic/onion salt if using.
Refrigerate once open and always ensure the top layer of tomatoes are covered with oil - they should keep for about a month if they last that long. Delicious in a sandwich or as part of a Greek Salad.
Spaghetti Genovese
Serves 2
The first time I made this in my London deli, a customer told me that putting potatoes with pasta was all wrong. I appreciate that carb on carb may seem odd, but not so for those Northern Italians from the Genoa region, as this is a regional staple. A perfect way for using up your excess beans and potatoes, and popular with children who may otherwise not love those vegetables on their own.
Ingredients
• 150g dried spaghetti (look for a good quality "bronze-drawn" variety, such as De Cecco)
• Two handfuls of French beans (around 100g)
• 8 small new potatoes (approx.200g) cooked (skin off if you prefer)
• 4 tablespoons of pesto (fresh or jarred)
• Basil leave and grated Parmesan to finish
Method
Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
About 3 minutes before the cooking time is up, add the beans to the water (I cut some in half and leave some whole)
Drain the pasta and beans but keep a little of the cooking water to one side.
Add the potatoes to the pan along with the pesto and stir everything together over a very low heat adding a little of the cooking water to amalgamate and to give a glossy finish.
Garnish with fresh basil leaves and top with grated Parmesan.
Courgette, lemon and almond cake
Courgettes once growing, seem to be prolific and after you’ve grilled them or used them in a frittata or ratatouille, you might run out of ideas. This cake is a great option for using up your glut and the lemon and spice mean you can’t specifically detect the courgette.
Ingredients
• 200g soft brown sugar
• Zest and juice of one lemon (keep separately)
• 200g oil (I use a mix of olive and sunflower)
• 2 large eggs
• 185g grated courgette (about 1 medium sized)
• 150g self-raising flour
• 50g ground almonds
• 1 level teaspoon mixed spice
• 1/2tsp baking powder
• Pinch salt
• 50g icing sugar
• A handful of toasted almonds
Method
In a stand mixer or with a hand whisk, beat the sugar, lemon zest and oil together and then add the eggs. The mix will go a bit thicker and lighter in colour.
Add the grated courgettes and stir together.
Then add the flour, almonds, spice,baking powder and salt.
Pour the batter into a lined 2lb baking tin and bake at 180C for about 1 hour or until a skewer or cocktail stick, comes out clean from the middle.
Brush about half the lemon juice over the sponge as it comes out of the oven. Leave to cool.
Mix remaining juice with icing sugar to make a thick drizzling consistency.
Once cake is cooled, drizzle over the icing and top with toasted flaked almonds.
