The male courgette flower |
Once you understand them to be edible, it's obvious that cooks are going to want to stuff this plant, they almost demand this sort of treatment. And I think, for many, this feeling the need to make some sort of complicated stuffing stops people from using the plant as much as we should.
Stuffed Courgette Flowers |
I've never thought life was quiet enough to find the time to make stuffing for courgettes, but I do recommend just placing a lump of cheese inside them, mozzarella or cream cheese (we use Cork's own buffalo mozzarella Toonsbridge), dipping them in egg and then polenta and shallow frying until the polenta crisps and the cheese melts.
It's also quite a cheffy thing to do to deep fry courgettes, and this time I think it's worth the bit of trouble. Make a batter with 130g plain white flour, 4 tablespoons cornflour, salt and pepper and 200ml sparkling water. Dip the flowers into this, having first removed the pistils from the female flowers and the stamens from the male. Then deep fry in very hot oil. Serve there and then with a little Kikkoman's soy sauce to dip.
Courgette Tempura |
Courgette Flower Quesadilla |
Summer Veg ragout |
Courgette and Courgette Flower Risotto |
1 onion, diced
3 tablespoons olive oil
pinch of saffron
300g risotto rice
1.25L chick or vegetable stock
3 medium courgettes, finely sliced
1 clove garlic, chopped
4-5 courgette flowers (male or female), torn up
handful of fresh mint and fresh parsley, chopped
1 tablespoon creme fraiche
In a saucepan, fry the onion in the olive oil until soft. Add a few sprigs of saffron. Stir the risotto rice into this onion mixture and stir until the rice is coated. Heat the stock, and begin adding it to the rice a ladleful at a time. Wait until each ladleful has been absorbed before adding the next.
In a separate frying pan, sauté the courgettes and garlic until the courgette is soft and sticky. When all the stock is absorbed, and the risotto is cooked, stir the courgettes and the courgette flowers into the rice. Stir to combine and allow the flowers to wilt. At this point add the creme fraiche. Finally add the herbs, and serve.
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