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Stuffed Courgette Flowers
4th Jun, 2014

Ingredients

  • Serves 4 as a starter:
  • 8 courgette flowers
  • 250g frozen broad beans
  • Juice of 1 Lemon
  • 3 tablespoons rapeseed oil
  • 1/2 fresh green chilli, seeds removed.
  • Fresh mint
  • Rock salt & pepper

Equipment required:

  • Deep pan
  • String
  • Blender
  • Piping bag

Courgette flowers often appear on menus and in recipes as deep fried and stuffed with lots of cheese. I decided to try and find a more nutritious way to enjoy these beautiful, vibrant and delicate flowers. This broad bean mash is a perfect stuffing for the flowers and has a slight kick from the chilli which works so well with the lemon to give this a real summer feel. By not frying the flowers you can really enjoy their delicate taste. 
 
Defrost the broad beans thoroughly. Bring a deep pan of water to the boil. Take the courgette flowers and using a piece of string, gently tie them together in a bunch which will stand up in the pan. Make sure the water does not touch the flowers but covers the courgettes. Allow to boil for 4 minutes only to make sure they retain their colour and a slight crunch. In a blender, add the remaining ingredients and blend until smooth. Using a piping bag, pipe the mash in to the flowers a tablespoon at a time. You can then carefully wrap the flowers back up in to their natural folds. Serve on a white plate, a drizzle of oil and use any remaining mash to dip the courgettes in to. Enjoy! xx

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