Oops, Missed That One

We were out raiding the veg patch after spending a few days with R's Mum in Perth.  We go over to the shade house every day to pick anything and everything (or so we thought) that is ripe. So imagine our surprise, on returning home from the big smoke, when we found this:

We're pretty sure this zucchini didn't grow to a size of 1.6 kilos and 40 cms long in the three days we were away.  So we must have missed it during our daily visits to the shade house.  I've no idea how.  It's not like it was actually hiding!! It took up a lot of room in the trug. And the fridge.  Lovely problem to have right. 

We've been picking zucchini all summer, mainly when they're small, and eating them sliced in salads. I also made Belinda Jeffery's zucchini slice which is really delicious and freezes well.  I make it a lot because it's quick, easy and all Belinda's recipes are reliable and scrumptious.  Mum used to love this with a bit of salad on the side:

Zucchini, Feta And Dill ‘Pie’ — Belinda Jeffery

But, after a whole season of eating zucchinis, we're feeling a little ho hum and ready for a change.  The thought of eating 1.6 kilos of the veg was just too much. The thought of wasting it was worse though, so I trawled the internet and came across some recipes for relish, pickles and chutney.  I've already made a double batch of fig chutney this summer, so I settled on making some relish.  I used this recipe from the Australia's Best Recipes site:

Zucchini relish recipe | Australia's Best Recipes

Luckily R was on board and we both chopped the zucchini, capsicum and onion.  Rodney used our Dreamfarm Corpeel for the corn.  Designed in Australia this little piece of kitchen kit really does get the kernels off the husk without any mess. Just like they show in the video on their website:

Dreamfarm Corpeel | The World's Best No-Mess Corn Peeler

I don't normally spruke products, but Dreamfarm utensils really are worth spruking.  One doesn't even have to peel the garlic before using the Garject.  I hate peeling garlic, I always end up with bits of the skin sticking to me, so I just love this press.  Anyway, that's enough sales talk.  After chopping everything we then cooked everything for an hour or so and sealed it in sterilised jars.   

Hopefully it will last a good ten years because we've already a cupboard full of preserves. If you're visiting and give me a gentle reminder (because my memory is appalling at the moment) you're very likely to score a jar or three.  I did manage to give away a jar while it was still hot, to the tiler who was finishing the tiling in the laundry.  He commented that it smelt good and that was enough to get a jar.