Screwing up with a Spiralizer

10 Jun

If you’ve even got a passing interest in food you’ll have heard of Spiralizing! I’ve been dancing around this new trend for a while now and even invested in my own contraption a few months ago. It has sat dusty and unused in the kitchen and became the cause of many rows over the use of space.

Anyway… I saw the Champions of Spiral Foodstuffs – the Hemsley sisters – on the telly this week and after their demo on how easy it was to replace spaghetti with courgettes (and how no one would even notice the difference) I decided to dust it off and give it a go myself…

Regular readers will know I’m a slave to the bloat and while I love the wheaty pasta stuff it doesn’t love me back so I was keen to see if I could indeed replace it with what is now called ‘Courgetti’ – so ubiquitous is this word now it even comes up on predictive text on your iPhone, try it.

And so taking care not to slice my fingers off with the blades – me and my mandolin fell out a long while back – I duly pressed my well endowed courgette into the vice like machine and off we went:

c1Look – it works. Actual spirals of food. I was rather amused and excited by the whole process! Like a much easier to work mangle and just as satisfying.

The sisters suggest you clip the stuff with scissors to make it easier to eat – remember the strands are much longer than the actual courgette itself (physics and maths note to self).

You also can’t help but smirk:
C6Apparently the rod that is left behind is called the ‘Chef’s Bonus’.

MADAM!

Enough of that. Now the recipes tell you to just stir it all through a hot sauce – which is enough to cook and soften it – but of course I had to do something else. And so just to make sure it was edible I put the strands into some boiling water for a minute or so. Look at the fresh, steaming loveliness:

c4I had a jar of pesto already (and while you should probably make your own I’m not quite cut out for that yet so don’t judge me) but thought I could at least add some toasted pine nuts. Maybe I could just about stretch to sorting that out?

But while I was taking the very photo above they managed to burn – wow those little sods don’t need long in a hot pan do they?Still, what’s a burnt pine kernel when you have COURGETTI?

Well they did manage to dye everything a rather nasty shade of brown and so my bright and lovely spirals turned into a seaweedy mush when added to the hot pan of black nuts and shop bought pesto:
c5Also the addition of a pan of boiling water to the process created this kind of slime lake in the bowl. I really never learn do I?

But this is not the Spiralizer’s fault at all, I claim all mistakes for my own. It’s rather a nifty little machine and I shall certainly be making more vegetable based pasta substitutes, and crispy curly sweet potato fries, and apple spirals for my son, and all the other stuff that will make me into a kitchen goddess.

Well hope springs and spirals eternal…

WHAT HAVE I LEARNT:

  • One courgette is enough for one person
  • Don’t take photos while you are toasting pine nuts
  • You don’t need to boil courgette spirals
  • Remember to follow the bloody recipe or recommendations (every time folks, every time, I’m hopeless)
  • Don’t be scared of the Spiralizer
  • Make some space in the kitchen
  • Rude vegetables are still funny
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One Response to “Screwing up with a Spiralizer”

Trackbacks/Pingbacks

  1. Cauliflower gets a pizza the crappy action! | - 06/10/2015

    […] that? Did you read about the time I made spaghetti with courgettes? Courgetti? I know right. That was crap too! Maybe these healthy alternatives are not for me. […]

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