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zuccini's in oil??
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Posted by jbrules Australia (My Page) on Mon, Dec 19, 05 at 17:08
| as the zuccinis are coming in to full swing I was wondering does anyone have any good anti pasti preserving them in oil type recipies. Jan |
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RE: zuccini's in oil??
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| Hi Jan, I looked through my cookery books to no avail but wondered if you could treat the zucchini the same way Italians preserve capsicums in oil. I know they blacken the skin, peel it off, then preserve in oil, spices, etc. Perhaps you could grill the zucchini until they get a little colour and then preserve them. I found this recipe for Marinated Capsicums which might suit, although the skin is not blackened and I don't think the zucchini would survive 15 minutes simmering, but I think it could work with a little variation. Marinated capsicums 3 medium red capsicums, 3 medium yellow capsicums, 4 cups white vinegar, 2 cups water, 2 teaspoons salt, 1 clove garlic finely sliced, 1 teaspoon dried thyme leaves, 3 dried bay leaves, 1/2 teaspoon ground black pepper, 2 cups hot olive oil (approx.) Method. Cut off and remove both ends of capsicums, remove and discard seeds and membranes, cut capsicums lenghways into 4cm pieces. Heat vinegar, water and salt in large pan, do not boil. Add capsicum pieces, simmer gently uncovered 15 min. drain. Discard vinegar mixture. Combine hot capsicum peices, both leaves, garlic and pepper in hot sterilised 4 cup jar, pour in enough oil (taking care as it will bubble) to leave 1cm space betwen capsicum pieces and top of jar. Seal while hot. Can store in refrig. for 3 months. It might work grilling the zucchini and then preserving them in the oil and spices without simmering in vinegar. Good luck! Halina |
RE: zuccini's in oil??
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| Also can't come across anything in oil, but a couple of years back I had a glut and used my dehydrator. Just sliced them thinly, sprinkled with sea salt to take the first water out of them - left them on absorbant paper overnight them layered them in the dehydrator ( you could so it in the oven on a very low heat.) They did come out a bit wrinkled and unattractive but were quite tasty as nibbles along with semi dried tomatoes and other antipasta. I guess you could tart them up with a nice drizzle of oil, maybe a few chillies or a bit of chilli powder in the drying process. The trick seems to be to get them well dried out so they actually keep for a few weeks in an airtight container. Let us know what you do, we may need you to be the benchmark experimenter! Linda |
RE: zuccini's in oil??
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| I found a recipie and will let you know how they taste in a few weeks. Its nice and easy too. slice zuc's length wise and layer in colinder sprinkled with about tablespoon of salt. let sit for hour. Chargrill or BBQ zuc's to blister and blacken. Also get some garlic and grill those. Put zuc's in bowl and add about 4 lemons and rind of one, plus another 2 tablespoons of salt. Let sit for hour. Drain andplace in steralised jars with some herbs. (thyme, rosmary, oregano or whatever in your garden) In a saucpan put drained juice from zuc's about a pint of oil and boil while wisking together. pour over zuc's. eat after 4 to 6 weeks keeps for a year. It sounds nice. Jan |
RE: zuccini's in oil??
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| Well I just tried them last night and they are delishhhhhh. I have done loads of jars now. Will go well with the eggplant in oil and then not to mention semi dried toms in oil. Best virgin of cause. Jan |
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