There are many ways we plan to use up our ongoing and prolific courgette harvest. Many of them involve garlic.
Here we stuffed our courgettes with a traditional meat and rice filling and added a garlicky tomato sauce. We love garlic. Any savoury dish will do well with a dose of it. Interestingly Pierre’s sister cannot stand the stuff. Quirky family members aside, most of you will (we hope) agree that garlic is an important umami flavour. Yet prepping it – that smell on the fingers and the hassle of chopping it up. Gah. So when we were asked to review a garlic press (the Garject) by Australian company Dreamfarm, we were happy to give it a test run.
They have a relatively compact but clever range of kitchen utensils. Functional and beautifully designed. The products seem very well made and we were impressed with the garlic press. Solid and efficient with a clever scraper to remove the garlic skin, you can press clove after clove into mush without besmirching your fingertips. It deskins and crushes garlic cloves with ease and we have been really pleased with it.
Now the good news is we have some garlicky recipe inspiration for you. The even better news is we have a garlic press from Dreamfarm up for grabs. Read on if you want to cook, or rush to the end and enter the competition.
Here are our #Franglaisrecipehacks for stuffed courgettes with tomato garlic compote – some tips and adaptations to this recipe
- Make this vegetarian by substituting beef for cooked puy lentils and beef stock for a vegetable stock.
- Add a tang with feta instead of cheddar cheese and use lamb (meat and stock) instead of beef.
- Keep this dish low fat by using lean minced meat.
- Careful when frying garlic – it has a highish sugar content so quickly caramelizes and burns. We tend to take the pan off the heat when frying to add the garlic. The heat of the pan will cook the garlic to translucency and we return the pan to the heat when we add other ingredients into the pan.
Stuffed Courgettes, Garlic Tomato Compote
- For the sauce:
- 2 onions
- 4 cloves garlic - crushed or peeled and chopped
- 1 tablespoon tomato puree
- 100ml (2/5 cup) white wine
- 140g (2/3 cup) peeled chopped tomato
- 1 teaspoon dried mixed herbs
- Salt and pepper
- For the Courgettes (Zucchini)
- 4 medium courgettes (zucchini)
- 350g (1.5 cups) ground beef
- 1 teaspoon oil
- 80g (2/5 cup) long grain rice
- 160g (4/5 cup) Beef stock
- 1 onion
- 3 cloves garlic - crushed or peeled and chopped
- 100ml (2/5 cup) white wine
- 1 red pepper chopped finely
- 1 teaspoon chopped oregano
- 1 tablespoon grated cheddar cheese
- 1 teaspoon Toasted almond flakes (optional)
- First prep the compote - peel and slice the onions and fry in a teaspoon of olive oil till they are light golden (about 5-10 mins).
- Add garlic (4 cloves), and as soon as it is translucent add in the tomato puree.
- Cook this for a few minutes then add the wine and reduce by about half
- Add the tinned tomato and herbs, cook and reduce until the sauce is thick in consistency (about 40 minutes to an hour).
- Season with salt and pepper to taste.
- Whilst the sauce is bubbling away, fry onions until light golden then add the garlic and cook a couple of minutes till translucent.
- Add the peppers and when softened add the oregano, ground beef and then fry on high temperature until cooked then add wine and allow it to reduce.
- Rinse rice, add it to the meat mixture. Add the beef stock, cover the pan and simmer until the rice is cooked.
- Season to taste with salt and pepper
- Preheat oven to 200 Deg C
- Prep the courgettes (zucchini) - cut each in half and scoop out the seeds with a teaspoon.
- Portion the rice and meat mixture into the courgette (zucchini), pressing it down to pack it in well.
- Scatter with grated cheese
- Bake for 20 to 30 minutes until the cheese is melted and golden.
- For extra crunch, scatter a few toasted almond flakes on the cooked courgettes (zucchini).
More garlic recipe inspiration:
Camilla’s Garlic Mussels on Toast
Elizabeth’s Garlic Pizza fingers with Donair sauce
Emily’s Garlic Vegetable Gnocchi
Michelle’s Beef fillet with Garlic Mustard Butter
Want to win a garlic press by Dreamfarm?
Giveaway ends August 31st at 11:59 AM GMT. Open to Residents of the UK and Ireland only. Prizes cannot be shipped to PO Boxes. Winner will be selected by Random.org and be notified by email. Winner have 48 hours to respond before a new winner is selected. Please note that Franglais Kitchen is not responsible for sponsors that do not fulfill their prizes. We represent each sponsor with the expectation they will fulfill their prize and in a timely manner. We will contact the sponsor regarding your prize. The sponsor will ship the garlic press to you directly. We will make every effort to assist you obtaining your prize. If there is an issue with a sponsor, please notify us within 30 days for assistance, after that we may be unable to assist you. The product provided for the review was free of charge from the company. The product offered for the giveaway is free of charge. No purchase necessary. Our opinions are our own and were not influenced by any form of compensation. Facebook and Twitter are in no way associated with this giveaway. By providing your information in this form, you are providing your information to us and us alone. We do not share or sell information and will use any information only for the purpose of contacting the winner.