Soused Courgettes, and other news..

So I have only gone and got myself a proper job!! It's still sinking in but I applied for and got my absolute dream job last month, one I had no idea could exist until I saw it for myself, and which I couldn't have dreamt up if I'd tried. And I genuinely think it was written for me. Teaching what is called Outdoor Work, at Bedales in Hampshire, a quite famous progressive private school near the beautiful leafy New Forest, ten miles from the south coast.
I'm taking on a listed wood-fired bake-house, two poly-tunnels, glasshouses, vegetable plots, sheep, goats, pigs, an alpaca, butchery, cheese-making, chickens, bees, timber framing, coracle building, blacksmithing, welding, mechanics, weaving, spinning, knitting.... I could go on.. (and do, to anyone who'll listen).


http://www.bedales.org.uk/bedales/curriculum/outdoor-work-0

I'll be teaching GCSE-age kids all sorts of traditional cookery methods, making produce from the vegetables and animals on the farm to sell to parents and visitors, spinning and weaving the wool from the sheep into blankets, building animal shelters, foraging.... Oh and driving a tractor :))) It's beyond amazing. I am just so excited about all the things I'm going to be doing, and about some of the momentous projects we are already planning. All the same, a huge move, for my husband and of course the kids. Lots of change, new schools and friends, and a very long way to go. Which is why I've been quiet on the blog front - so much to sort out and discuss and plan.. And it will be a while yet 'til everything is settled again. But then I'll be posting all about my new life - hopefully with some exciting recipes, photos, and inspiration...


First up though some experimentation. On my second visit to the school there was a glut of courgettes and marrows, yellow, green and stripy, in the poly-tunnels. And if you have ever grown courgettes you'll know that thinking of ways to use them up is an endless task (Google courgette recipes and you get over a million results). Courgette fritters, courgette bread, courgette jam, courgette cake, courgette chutney, etc etc... I took some home and having decided against kimchi (my other choice - it's a little too volatile in terms of keeping for this time, though I am determined to make some soon, I love the stuff! I've been reading The Art of Fermentation, by Sandor Ellix Katz - It's a bonkers bible to all things anaerobic, from sake to miso, sauerkraut to sourdough.. worth a read, it will make you religious about kimchi if you're not already :)). Anyway, this crunchy light pickle is what I ended up with - it put me in mind of the same sweet spicy hit you get from soused mackerel or rollmops - hence the name.. I have adapted the recipe as you may not want twenty jars of the stuff.

Soused Courgettes

500g courgettes, washed and peeled into ribbons with a peeler.
2 tablespoons of salt
water

Pickling liquid:
one onion sliced thinly
500ml cider vinegar
140g caster sugar
teaspoon chilli flakes
teaspoon mustard seeds
teaspoon coriander seeds

sprigs of rosemary and oregano
whole dried chillies


Wash your jars in hot soapy water, rinse then place in a baking dish and heat in a low oven (150 degrees) with the lids to sterilise.
Sprinkle the courgette ribbons liberally with salt and mix. Leave for about twenty minutes to let the courgettes drain of excess water. Rinse thoroughly in running water then place in a muslin cloth and wring out as much water as you can, without crushing them too much.
In a large pan bring all the pickling ingredients to a simmer, with the onions, and simmer for about ten minutes. Add the courgettes and heat through. Take off the heat and distribute into the still hot jars so they are full, with a sprig or two of herbs or chilli, then adding the pickling liquid to cover the courgettes. Screw lids on firmly and clean. Leave to cool somewhere dark and cool. They should keep easily for 6 months, and once opened keep in the fridge. I think these would go beautifully with cold meats or cheese, or even some poached fish, or added to a potato salad.