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04 Jun, 2014

Stuffed Courgette Flowers

Courgette flowers often appear on menus and in recipes as deep fried and stuffed with lots of cheese. I decided to try a more nutritious way to enjoy these beautiful, vibrant and delicate flowers.

Recipes

Equipment

Deep pan
String
Blender
Piping bag

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

Method

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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