ZUC­CHINI VA­RI­ETIES

donna hay - - ZUCCHINI -

Mild

in flavour, round zuc­chini are avail­able from farm­ers mar­kets.

Fe­male

zuc­chini flow­ers have the flower at­tached to the fruit. They are avail­able from green­gro­cers.

Eas­ily

avail­able from su­per­mar­kets , green zuc­chini are suited to a mul­ti­tude of dishes.

Grey

zuc­chini are ac­tu­ally pale green in colour, with a thin­ner skin than reg­u­lar zuc­chini. Find them at green­gro­cers and farm­ers mar­kets.

Found

at farm­ers mar­kets, male zuc­chini flow­ers have a del­i­cate flower and a long stem.

Del­i­cate

and ten­der, zuc­chini pairs won­der­fully with ro­bust flavours. Whether fried, pick­led, char­grilled or sim­ply served raw, dif­fer­ent yet equally de­li­cious char­ac­ters are re­vealed.

ca­per and parme­san crusted veal with zuc­chini fries and tuna white bean dip ½ cup (100g) ca­pers, drained and finely chopped ½ cup (15g) finely grated parme­san sea salt and cracked black pep­per 1 ta­ble­spoon ex­tra vir­gin olive oil 1.8kg (6-bone) veal rack, trimmed and tied 1 ta­ble­spoon Di­jon mus­tard

tuna white bean dip

185g can tuna in olive oil, drained 400g can can­nellini (white) beans, rinsed and drained ½ cup (120g) sour cream

parme­san-crusted zuc­chini fries

½ cup (75g) plain (all-pur­pose) flour 2 eggs, lightly beaten 1 cup (70g) panko (Ja­panese) bread­crumbs ½ cup (15g) finely grated parme­san 16 zuc­chini (cour­gette) flow­ers, trimmed ( To make the tuna white bean dip, place the tuna, can­nellini beans, sour cream and pep­per in a food pro­ces­sor and process un­til smooth. Set aside.

Pre­heat oven to 220°C (425°F). Place the ca­pers, parme­san, salt and pep­per in a medium bowl and stir to com­bine. Heat the oil in a large fry­ing pan over high heat. Rub the veal with salt and pep­per and cook for 4 min­utes each side. Place on a large oven tray, brush with the mus­tard and press with the ca­per mix­ture to coat. Cover loosely with alu­minium foil and cook in the oven for 10 min­utes. Re­move the foil and cook for a fur­ther 15 min­utes for medium or un­til cooked to your lik­ing.

While the veal is cook­ing, make the parme­san-crusted zuc­chini fries. Place the flour in a small bowl. Place the egg, salt and pep­per in a medium bowl and whisk to com­bine. Place the bread­crumbs and parme­san in a sep­a­rate medium bowl, toss­ing to com­bine. In batches, dust the zuc­chini flow­ers in the flour, dip in the egg mix­ture and press into the bread­crumbs. Place on a large oven tray lined with non-stick bak­ing pa­per and cook for 12 min­utes or un­til golden and crunchy.

Serve the parme­san-crusted zuc­chini fries with the veal and tuna white bean dip. SERVES 4. mus­tard and cumin pick­led zuc­chini 1 ta­ble­spoon mus­tard seeds 1 ta­ble­spoon cumin seeds 1 ta­ble­spoon finely grated ginger ½ cup (110g) white (gran­u­lated) sugar 2 tea­spoons sea salt flakes 2 cups (500ml) white wine vine­gar 1 cup (250ml) wa­ter 8 small zuc­chini (cour­gette) (about 650g), quar­tered 1 lemon, quar­tered Place the mus­tard seeds, cumin, ginger, sugar, salt, vine­gar and wa­ter in a medium saucepan over medium heat and bring to the boil. Cook for 6 min­utes. Add the zuc­chini and lemon and toss to com­bine. Set aside to mar­i­nate for 1 hour. Serve. SERVES 4–6. Note: This pick­led zuc­chini can be kept in ster­ilised glass jars for up to one month. We served it with bread and cheese.

zuc­chini and dill scones

3 zuc­chini (cour­gette) (about 450g), grated ¼ cup dill sprigs, finely chopped ¼ cup finely sliced chives 2¾ cups (410g) self-rais­ing (self-ris­ing) flour 125g un­salted but­ter, finely chopped 1 tea­spoon caster (su­perfine) sugar 1 tea­spoon sea salt flakes 1 cup (250ml) but­ter­milk, plus ex­tra for brush­ing 2 zuc­chini (cour­gette), thinly sliced length­ways

into 12 slices honey and lemon balm, to serve Pre­heat oven to 200°C (400°F). Place the zuc­chini in a clean tea towel and squeeze out any ex­cess liq­uid. Place in a medium bowl and add the dill and chives. Place the flour in a large bowl. Add the but­ter and use your fin­ger­tips to rub it into the flour mix­ture un­til it re­sem­bles fine bread­crumbs. Add the sugar and salt and mix to com­bine. Make a well in the cen­tre of the mix­ture and add the but­ter­milk and zuc­chini mix­ture. Us­ing a but­ter knife, mix the dough un­til just com­bined, mak­ing sure not to over-mix. Lightly grease a 12 x ½-cup-ca­pac­ity (125ml) muf­fin tin. Line each hole with a zuc­chini slice and di­vide the scone dough be­tween the holes, fold­ing the zuc­chini slices over. Brush with the ex­tra but­ter­milk and cook for 15 min­utes. Re­duce tem­per­a­ture to 180°C (350°F) and cook for a fur­ther 15 min­utes or un­til cooked through. Driz­zle with the honey and top with the lemon balm to serve. MAKES 12.

ca­per and parme­san crusted veal with zuc­chini fries and tuna white bean dip

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