Zucchini, Zucchini, Zucchini
Mike ReidIngredients:
Yellow Puree:
- 200g Yellow zucchini
- 75g Butter
- Water
- Salt
Fermented Zucchini:
- 1 Zucchini, yellow
- 200ml Whey
- 50g Horseradish fresh (5g if from a jar)
- 2 Garlic cloves, miced
- 3g Fine salt
Stuffed Zucchini Flower:
- 1 Flower
- 75ml Goats Curd
- 25g Fresh Dates
- 50ml Tapioca Flour
- 50ml Plain Flour
- 1tsp Bicarb soda
- Ice cold sparkling water
To Finish:
- 1 Finger/native lime
- Nasturtium to garnish
Method:
- Over a medium heat, sweat down your zucchini in the butter without colour.
- Add the water and cover and reduce heat to a simmer and cook until completely soft
- Season to taste and blitz until completely smooth in a blender
Fermented Zucchini
- Slice your zucchini very thin into discs
- Combine all your other ingredients together in a bowl before adding in your zucchini
- Leave for a couples of hours before using or store in a pickling jar for up to 1 week in the fridge
Stuffed Zucchini Flower:
- Make your tempura batter and set to onside by combining the flours, bicarb and iced water. Finish with a touch of salt
- Stuff your zucchini flowers with the goats cheese and diced dates mixing the dates through the goats cheese first
- Once stuffed, dust your flower in plain flour before dipping into the tempura mix and then frying at about 170 degrees
To Finish:
- To plate up, first add puree on the base of the plate. Top with your flowers and fermented zucchini. Then garnish with finger limes and nasturiums
Our friends at Wine Selectors suggest pairing this dish with a Sauvignon Blanc.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...