Anyone tried pickling or preserving Kamokamo / kumikumi?

[Steph Clout]

Hi folks,
I love the discussion on courgettes and it got me thinking about how to deal with my kamokamo (a cross between zucchini and pumpkins). I suspect this year may be a bumper crop. Has anyone tried pickling these before? If yes, can you recommend a recipe. Im curious but dont want to waste produce. Also, any suggestions on how to save these over winter (without rot setting in)! Have never grown these before and to my amazement they have taken over my garden and are growing into the hedge..wow!
cheers and happy new year,
steph

[Tara McFarlane]

I have some coming through as well - they are totally delicious either slices fried in butter (gasp horror, but totally delish) or filled with a savory mixture of mince, rice and tomatoes.
I would suggest trying a pumpkin chutney, and substitute the kamokamo for the pumpkin.

I found this recipe on the net which uses marrows (overgrown courgettes) and I would hazard a guess that it will be a great use for the KamoKamo...

 

http://www.recipes4all.co.uk/index.php?topic=84.0

Otherwise there is a lovely Pumpkin Jam (don't be scared...) recipe, where you could use the KamoKamo, then just adjust the spices, such as trying a little ginger rather than cinnimon, or even ground fennel seed for a zingy flavour burst.

http://www.jellyjamrecipes.com/fruit-jam-recipes/pumpkin-preserves-...

I'd love to hear how it goes!

[Lynn]

I have heard that a choko pickle recipe is very good and just substitute the kamokamo for the choko. There is a good recipe here...

 

http://allrecipes.com.au/recipe/6393/choko-pickles.aspx

[Sheri]

If your worried about using butter try making "Ghee" aka "Clarified Butter". According to Ayurvedic practioners the cooking process burns off the cholesterol.

Melt unsalted butter over medium heat.

As soon as the butter boils and foams, reduce the heat to a simmer.

Keep at a stedy simmer until it is golden in color and no foam remains on top.

Stir occasionally after the whitish curds sink to the bottom.

When these curds turn light tan, the Ghee is ready. Cool the mixture and strain it into a sterile jar.

Discard the curds from the bottom as they are almost pure cholesterol.

[Steph Clout]

Hi folks,

Thank you for the suggestions - im getting excited! Yum yum yum - butter, ghee, salt and pepper...mmmm! Those kamo kamo of mine better watch out!!! Cheers and many thanks again, steph