Zucchini Flowers with Chevre and Chives

Preperation time 10 mins
Serves 6 as a appetiser

Don’t be daunted by cooking with zucchini flowers they are quite easy to prepare and cook and make a delicious and impressive appetiser. Experiment with different cheeses and herbs including ricotta, feta and goats cheese.

Ingrediants

12 zucchini flowers

Stuffing
200g chevre, we suggest Udder Delights Chevre
4 tbspns grated parmesan, plus extra for serving
1 egg lightly beaten
2 slices good quality stale bread roughly crumbled into crumbs
1 tbspn chopped chives
1 tbspn chopped dill

Batter
2 cups self raising flour
300ml beer
1 tspn salt
sunflower or vegetable oil for frying

Method

To prepare batter sift flour into a bowl, make a well in the centre and whisk in salt and enough beer that mixture is runny and smooth, leave batter to rest for 2 hours, 30 min is ok if that is all you have.
To prepare zucchini flowers, gently open flower and remove the stigma, stamen and pollen tube (everything inside the petals).
To prepare stuffing crumble chevre into a bowl, add bread crumbs, egg, and mix well, then add herbs.
Using a teaspoon open flowers and fill with mixture until pleasantly stuffed. Close petals over the stuffing. Place flowers on a plate, this step can be done a few hours in advance.
Heat enough oil to come 2/3 up the sides of a medium saucepan until it reaches approximatly 180C, if you don’t have a thermometer oil should be just about at simmering point. Cook one flower first to check temperature gently place flower petals first into the oil holding the other end of the zucchini for a few seconds while petal is in the oil so the flower doesn’t sink to the bottom. Then gently drop the other end into the oil. Flower should take a few minutes to go golden brown, remove and place on paper towel. If temperature is hot enough to brown flowers in a few minutes continue to cook flowers in batches.
Once all the flowers are cooked, plate, sprinkle with extra grated parmesan and serve while still hot.

Baked Zucchini Polpette

Preparation time 20 mins, plus cooking.

Makes 24.

These are a delicious appetiser which babies and kids love. The uncooked mixture can also be frozen.

Ingrediants

4 tbspn rice bran oil

1kg zucchini finely diced

Grated zest of one lemon

1 egg, lightly beaten

2 tbspns grated parmesan

1 ball fresh mozzarella

100g breadcrumbs

1 tbsp parsley chopped

1 garlic clove, finely chopped

Pepper and salt to taste

Method

Preheat oven to 200C. Oil a baking tray.

Heat oil in large frypan over medium heat. Fry zucchini for approximately 10 mins until tender and lightly browned. Remove from heat and cool slightly.

Combine with the other ingrediants, taste and season if necessary.

Take 50 cent coin sized blobs of mixture roll into balls and place in baking tray. Bake for approximately 15 mins until golden.

Serve hot or cold. By themselves or with bread and salad.

Rockmelon & Prawn Salad

Preparation time 10 mins

Serves 4 as an entree or more as part of a selection of dishes.

A light dish which tastes of summer.

Ingrediants

1kg cooked prawns, peeled.

1 whole rockmelon seeds removed and cut into chunks

Handful of mint finely shredded

Handful of coriander finely shredded

1 small red chilli seeds removed and finely chopped

1 lime

Pepper

Method

Mix all ingrediants together, squeeze over lime juice to taste and season with pepper.

Roasted Capsicum Hummous

Hummous is so easy to make, if you want a healthier version omit the tahini. Lasts for up to a week.

Ingrediants

1 can chickpeas, drained and rinsed
200g roasted capsicum (see recipe)
1/4 tsp salt
2 cloves garlic, minced
2 tbs lemon juice
2 tbs olive oil
2 tbs tahini
2 tbs water
1 tspn cumin

Method

Process all ingredients in a food processor until smooth. season to taste.

Fennel and Zucchini Soup with Warm Tomato Relish

Preparation time 30 mins
Serves 4

Ingredients

2 tablespoons extra-virgin olive oil,
2 cups diced fennel, reserve fronds
750g zucchini roughly chopped
6 cloves garlic
1/2 teaspoon fennel seeds
1.5 litres chicken stock
125ml pure cream
45g parmesan or grana pandano
3/4 cup good quality grape or cherry tomatoes

Method

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Cook over medium heat for approximately 10 minutes, stirring occasionally.
Add the stock; bring to boil, then reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Add cream and parmesan and season to taste with salt and pepper.
Heat remaining 1/2 tablespoon olive oil in saucepan over medium heat. Add tomatoes and sauté until just soft Remove from heat.
Mix 1 tablespoon chopped fennel fronds into tomato mix; season relish with salt and pepper.
Spoon soup into bowls top with relish and extra parmesan.

Middle Eastern Carrot Dip

Preparation time 30 minutes + cooling.
Serves 4-6.

Serve as a starter with drinks or as part of a meal of shared plates.

Ingredients

½ kg good quality carrots peeled and chopped
1 garlic clove
½ tsp ground cumin
½ tsp sweet paprika
½ tsp ground ginger
½ tsp ground cinnamon
pinch of cayenne pepper
Maldon sea salt
1 tbsp honey
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp green olives
2 tbsp flat parsley or coriander leaves
4 rounds of flat or pocket bread

Method

Cook the carrots with the garlic in salted simmering water cook until soft (approx 20 minutes).Drain and return to the hot, dry pan over medium heat for a few minutes to remove remaining moisture.
Process carrots and garlic until smooth. Add spices (spices can be first fried to intensify fragrance in a pan over medium heat.) Add sea salt, honey and lemon juice. Drizzle in the olive oil while mixture is processing. Allow to cool.
Plate dip in bowl or plate, scatter with olives and herbs, drizzle with a little extra olive oil, and serve with warm or toasted flat bread.