Scunnered

Typically pronouced with a resounding glottal stop at the end, “scunnered” is another great Scots word.  In the dialects I know (for there are many), this fiesty adjective can mean one of three things: to be totally confused, to be completely fed up of something, or to be pissed off.  A difficult crossword clue might have me scunnered one minute.  Half an hour later the same irritatingly incomplete crossword puzzle could have me scunnered again  And another thirty minutes later I could be scunnered at myself for not being able to finish it.   

Am I making myself clear? 

The pile of marking I worked through this evening had me scunnered in every way.  Marking Higher critical essays can be a mind-bogglingly confusing business (scunnered) and after three hours of doing just that one would be forgiven for feeling more than a little jaded (scunnered), as well as somewhat annoyed (scunnered) at being unable to do something fun instead.

Suspect all you growers will understand what kind of “scunnered” I mean when I tell you that, with every ounce of my being, I am scunnered of courgettes.  

Please, someone – make them stop growing.

I’ve stuffed, griddled, sautéed, puréed and baked them.  They have been included in soups, stews, salads, pastas and pizzas.  I’ve eaten them raw.  I’ve used them as a chew toy for Rosie.  I’ve tried to fertilise the garden with them.  I’ve given them to family, friends, neighbours and colleagues, and I’m certain all of these people are now avoiding me for fear of being lumped with yet another oblong, green, speckled vegetable. 

I am, believe me, scunnered of courgettes.

Thus, the following is the very last courgette recipe to feature on this blog.  Perhaps not ever for, much like Christmas turkey, I will probably have forgotten my aversion to this prolific vegetable by next summer.  :)

 Courgette and Pesto Parcels

(serves 2 as a side or starter)

2 small courgettes, sliced thinly length ways

2 tblspn basil pesto

1 baby leek, leaves (?) peeled carefully

Olive oil

Salt and pepper

  • Layer three slices of courgette on top on each other with a generous spreading of pesto in between.
  • Tie together with a leek leaf (?) and brush with olive oil.  Season.
  • Cook in a pre-heated oven (220oC) for 12 minutes.

19 thoughts on “Scunnered

  1. Looks good, Wendy. Very inventive!
    How I wish I could relieve you of a few of your courgettes though. Living in the middle of London with a tiny garden means that my home-grown goods are limited to the odd tomato and strawberry! By the way, I have a good recipe for chocolate courgette cake – it sounds unlikely, I know, but it is delicious. You would never know it contained courgettes – might be a good way disguising them?!

  2. Ah, scunnered by the excess of courgettes…little buggers. They really do take over the garden. And the kitchen. And every other kitchen you know.

    Wish I could offer you some advice, but the best I know is to toss them in the compost when you can no longer bear the sight.

    Which sounds about now.

  3. Man, Lucy took my suggestion. (Darn you, Lucy. I swear we need to get out of each other’s heads.) I was going to suggest this recipe:

    Dirt
    Water
    Heat
    Other rotting vegetable matter

    Combine, and whip yourself up some nice squash compost.

  4. Ohhhhhhhhh I wish I had your problem with the Courgettes!!!! Have you tried making brownies with them or cakes??? They are one of my fav veggies. I have a few recipes posted on my blog the brownies and bread one. You can also use them in soups and stews. Just chop up and put into freezer bags for use during the winter. I also have a pickle relish recipe for them if you are interested. They are one of the most versatile vegetables around!!!!
    Sorry. got carried away there…. I love Courgettes.

  5. Strangely, my courgette are just getting to that point, as well. Usually they go crazy in July/August but we’ve had such a bizarre summer. That said, my freezer is full of them and I tossed 2 in the compost yesterday.

    But, mow I see one more thing to try.

    Scunnered, I love it…I can do glottal stops – and, of course you know, people that use glottal stops cannot pronounce it (‘glottal’ stop, that is)

  6. Scunnered! We didn’t have that one in the East Neuk, but it’s so good. Despite your courgette saturation, I promise you that this recipe is a stroke of genius. The caramelized leek is such a great touch.

  7. What a cute little package you have there! At the end of the season with “millions” of courgette’s making their home on the kitchen table, my grandma and I would bake zucchini bread and in all sizes of loaves. We would freeze them. When the holiday season rolled around, the small loaves would make such cute edible gifts. We would wrap in celeophane and create all types of nifty little bows to decorate them. Pop them in a cute basket and…..there ya go!
    I wonder if I am saying scunnered correctly!

  8. Antonia – Were you but closer I’d give you all the courgettes you desired!

    Lucy – Good idea. In fact, it wont be long before the whole plants go in to my compost bin!

    Anh – Thank you!

    Maryann – Think you’re right. Cake may have to be made!

    Christina – Can do all those ingredients but the heat. It was -2oC here last night..

    Pat – Didn’t think about freezing them. And I’d love to get a hold of that pickle recipe. :)

    Katiez – Really didn’t know they froze. Thought they’d be too watery.

    Cynthia – Marking’s a bugger. I totally agree. :)

    Amanda – I tried it with spring onion first but they weren’t long enough! Think they leek works better anyway.

    Sophie – You made me laugh! :)

    Deb – Nice idea with the gifts! Scunnered would rhyme with fun + ert. Does that help? :)

  9. Donalda – Hello! I’ve just planted my courgette seeds for this year. Using a different type but if they are even half as productive as the type I’ve grown for the last couple of years then I will definitely need this book! Many thanks.

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