Third 3rd Annual #lbicheeseday was held in the Exeter office yesterday with the team all sharing a great range of cheeses ranging from locally produced specialities to “foreign muck” from across the channel.
To accompany the tasting, Jen the office superstar and national treasure, not content with laying on grapes, crackers and a good strong English cheddar also kindly provided a generous dollop of her home made courgette chutney.
Everyone was very impressed with this fine tasting relish but sadly it was not included in the voting system set up by @thomassays who co-incidently supplied the outright winner – Beenleigh Blue – a powerful ewes milk blue cheese and a worthy winner.
It would be a terrible oversight not to share this simple recipe which will turn the surplus of summer courgettes into a splendid relish to be savoured year round.
How to make courgette pickle (Zucchini Pickle)
- 3lb Courgettes
- 1½ lbs Onions
- 2oz Salt
- 1Ltr White Wine Vinegar
- 1kg Sugar
- 3oz Plain Flour
- 1tbsp Turmeric
- 1tbsp Curry Powder
- 1tbsp Mustard Powder
Slice courgettes and onions – salt and let stand overnight.
Drain and rinse well
Put into pot – white wine vinegar, sugar, plain flour, turmeric, curry powder and mustard powder. Mix well to disperse lumps.
Add courgettes and onions. Cook for 20 mins.
Bottle and leave to stand for 1 month.