LAURA CASSAI'S STUFFED ZUCCHINI FLOWERS
6 zucchini flowers
San Remo Reg CousCous
2 tbsp capers
4 anchovy fillets
1 lemon, juiced & zested
1 orange, zested
1 brown onion, finely chopped and caramelised
Handful flat leaf parsley, chopped
1/2 cup self–raising flour
1/2 cup plain flour
1/2 cup corn flour
Sea salt & pepper, to taste
1 cup pale ale
To make the stuffing, boil some water. Add 1/2 cup of CousCous to a bowl and add 1/2 cup boiling water. Cover with a lid or tea towel and leave for 5 minutes.
Heat a frypan with some olive oil. Add the onion and anchovies and fry off for 5 minutes until the onions have caramelised. Add the capers and fry off for 2 minutes.
Add the mixture to the CousCous, then the lemon juice, zests and parsley.
Stuff the zucchini flowers with the cous cous mixture, twist the top of the zucchini flower to ensure the flower doesn’t explode when frying.
Heat some canola oil in a small pot.
To make the mixture, whisk the flours and beer together to form a smooth thin batter.
Dip the zucchini flowers in the batter then in the oil and fry until golden.
Drain on paper towels, and season with salt and pepper.
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