Bloomin’ beau­ti­ful ideas

Golden- yel­low zuc­chini flow­ers, still at­tached to sweet young zuc­chi­nis, are usu­ally stuffed with a del­i­cate mixed fill­ing and lightly fried in bat­ter. But the flavour and ten­der­ness of these baby veg­eta­bles in­vites their use in other dishes, too. The pr

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

tem­pura prawn zuc­chini flow­ers

½ cup ( 75g) corn­flour, sifted ¾ cup ( 110g) self rais­ing flour, sifted 1 tea­spoon sea salt flakes 1 ¼ cups ( 310ml) cold soda wa­ter 2 ice cubes 150g peeled raw tiger prawns 1 x 2cm piece fresh gin­ger, finely grated 1 clove gar­lic, crushed 1 ta­ble­spoon store- bought chilli jam 1 stalk le­mon­grass, chopped sea salt veg­etable oil, for deep fry­ing 20 zuc­chini flow­ers, sta­mens re­moved lime wedges, to serve Place the corn­flour, flour, salt and soda wa­ter in a bowl and whisk un­til just com­bined. Add the ice cubes and keep the bat­ter chilled un­til use. Place the prawns, gin­ger, gar­lic, chilli jam, le­mon­grass, and salt in a small food pro­ces­sor and process to com­bine. Spoon 1 tea­spoon of the prawn mix­ture into each zuc­chini flower and twist the petals to en­close. Heat the oil in a large, deep saucepan over high heat un­til the tem­per­a­ture reaches 180° C on a deep- fryer ther­mome­ter. Dip the zuc­chini flow­ers in the bat­ter, shake off any ex­cess and deep- fry, in batches, for 3– 4 min­utes or un­til lightly golden and the fill­ing is cooked through. Drain on ab­sorbent paper, sprin­kle with sea salt and serve with lime wedges. Serves 4– 6.

zuc­chini flower slice

1 ta­ble­spoon ex­tra vir­gin olive oil 200g flat pancetta or ba­con, chopped 1 white onion, sliced 1 cup ( 180g) grated zuc­chini 1 ta­ble­spoon chopped le­mon thyme 8 eggs 1 cup ( 250ml) sin­gle ( pour­ing) cream 1 cup ( 125g) finely grated gruyère sea salt and cracked black pep­per 10 zuc­chini flow­ers, sta­mens re­moved Pre­heat oven to 200° C. Heat ½ ta­ble­spoon of the oil in a large non­stick fry­ing pan over high heat. Add the pancetta and cook for 3– 4 min­utes or un­til crisp and golden. Re­move from the pan and set aside. Add the re­main­ing oil and the onion to the pan and cook for 3– 4 min­utes or un­til soft­ened and lightly golden. Place the onion in a bowl and add the grated zuc­chini, the le­mon thyme and pancetta and mix to com­bine. Spoon the mix­ture into a lightly greased 20cm x 30cm tin lined with non- stick bak­ing paper. Place the eggs, cream, cheese, salt and pep­per in a bowl and whisk to com­bine. Pour the egg mix­ture into the tin over the zuc­chini mix­ture and top with the zuc­chini flow­ers. Bake for 25– 30 min­utes or un­til golden and cooked through. Serves 4– 6.

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