Jump to Main ContentJump to Primary Navigation
Top

Recipe: Stuffed Courgette Flowers

stuffed_courgettes_flowers.jpg

To celebrate National Vegetarian Week (20-26 May) we’ve opted for a unique, colourful take on an often overlooked vegetable.

Courgettes grow well in the UK – they come into season in early June – but have a reputation for being bland. This zingy, creamy recipe should change all that and it makes use of their flowers too. The fennel sherbet adds a freshness to balance the milky cobnuts (a type of hazelnut) and if you can’t get your hands on ewe’s curd, a goat’s cheese works just as well. Serve as an accompaniment to a main meal – or give it pride of place in the centre of the table at a summertime get-together.

Kcal: 250 per serving

Sat fat: 2.1g per serving

Preparation time: 10 minutes

Cooking time: 3 minutes

Ingredients (Serves 4):

  • 1 yellow courgette
  • 1 green courgette
  • 8 courgette flowers, stamens removed
  • 160g fresh ewe’s curd or goat’s cheese
  • 40g fresh cobnuts or hazelnuts, lightly crushed
  • Cobnut or hazelnut oil

For the sherbet:

  • 100g icing sugar
  • 2 tsps citric acid (£1 for 50g; wilko.com)
  • 1 tsp bicarbonate of soda
  • 1 tbsp ‘wild’ fennel seeds

Method

Step 1: To make the sherbet, put the icing sugar, citric acid, bicarbonate of soda and fennel seeds in a blender and blitz until the seeds are well ground, then pass through a fine sieve. (You can use any leftover as a topping for ice cream or dessert – it will keep in an airtight container for up to a month).

Step 2: Heat the oven to 200°C/gas mark 6. Top and tail the courgettes, then cut them along their length in wafer-thin slices, using a mandoline or vegetable peeler.

Step 3: Stuff the flowers with the ewe’s curd or goat’s cheese. To do this, fill a piping bag with the curd and place the tip of the nozzle in the flower before filling. Alternatively, gently open up the flowers and spoon in the curd.

Step 4: Place the flowers on a roasting tray and bake for 2-3 minutes, until the cheese has melted and the tips of the leaves are beginning to crisp. Remove from the oven and keep warm.

Step 5: Arrange the courgette ribbons decoratively on four serving plates and place the stuffed flowers among them. Lightly scatter with the cobnuts, add a drizzle of oil and then dust with the fennel sherbet.

From The Ethicurean Cookbook (£25, Ebury Press)

Related

615x330_summersalad.jpg

30 must-visit vegetarian restaurants

quinoa.jpg

7 Day Vegetarian Menu Plan For Two

CinnamonClubhero.jpg

Delicious recipes for June

Comments

Latest...

You can now get a full cheese board delivered to your door on demand

Bring. It. On.

by Amy Lewis
06 Dec 2016

11 hearty sandwich recipes that are better than a full Sunday Roast

Sandwiches are the new Sunday lunch.

by Amy Lewis
05 Dec 2016

These are the alcoholic drinks least likely to give you a hangover

Or, how to make the Christmas party season a bit more bearable.

by Moya Crockett
05 Dec 2016

The best low-alcohol swaps for your favourite beers, wines and spirits

Time for a booze-not-booze?

by Amy Swales
01 Dec 2016

Now Brexit is making our Christmas dinner more expensive

Seriously?

by Moya Crockett
01 Dec 2016

A 24-hour doughnut delivery service is coming to London

Best of all? They’re (kind of) healthy

28 Nov 2016

Form an orderly queue: cheese advent calendars are now a thing

What took the world so long?

by Moya Crockett
28 Nov 2016

Prosecco mince pies exist – and 2016 suddenly doesn’t seem so bad

Ah, Santa Claus, you’re spoiling us…

by Kayleigh Dray
25 Nov 2016

Get ready: London's giant gin hotel will open next month

A must-visit for any gin fans

by Sarah Biddlecombe
25 Nov 2016

This restaurant's act of festive kindness has gone viral

“No one eats alone on Christmas Day”

by Amy Swales
24 Nov 2016