After planting far too many courgette plants this year, I needed to come up with interesting ways of preserving them, so I thought I'd give drying them out a go, and it worked surprisingly well!
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Makes 120g of biltong.
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Ingredients
- 3 large courgettes, or 6 normal sized ones
- 4 tsp salt
- 7 tsp sugar
- 7 tsp ground five spice
- 9 tsp Henderson's Relish
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Method
- Cut the courgettes into 1 to 2 cm squares and put into a saucepan.
- Add all but a tsp each of the salt, sugar and ground five spice to the saucepan, put a lid on it and shake well.
- Add all the Henderson's Relish to the pan and mix well.
- Leave to marinade for an hour.
- Put the pan over a low-medium heat and bring to a simmer.
- Simmer for 20 minutes.
- Drain off all the liquid from the pan.
- Sprinkle the last tsp of salt, sugar and five spice over the cooked courgette and stir well.
- Place the cubes into a biltong maker or dehydrator and turn it on.
- Leave for a couple of days or until the courgetter is nicely dried out so that it has a chewy texture.
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Makes 120g of biltong.
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