How to Grow & Eat Your Own Superfoods by Becky Dickinson

How to Grow & Eat Your Own Superfoods by Becky Dickinson

Author:Becky Dickinson [Dickinson, Becky]
Language: eng
Format: mobi, epub
Publisher: Pen & Sword Books
Published: 2018-03-29T16:00:00+00:00


Money-can’t-buy-me fried courgette flowers

If you grow your own courgettes, it would be a crime not to make use of the flowers. By picking the male ones, you won’t make a dent in your courgette supply. Or pick the female ones with a mini courgette attached and fry the whole thing. You can cook them plain or stuffed.

8 courgette flowers (or as many as you have available)

Plenty of sunflower oil for frying

For the batter

100g self-raising flour

150ml ice-cold, sparkling water

Pinch of salt

For the filling (optional)

200g goat’s cheese

Sprig of thyme, leaves finely chopped

Method

• If possible, pick the flowers when you are ready to use them and when they are open. Don’t wash them, but check there aren’t any insects hiding inside.

• To make the batter, combine the flour and salt, then whisk in the water until smooth. It should be quite runny, so add more water if necessary.

• For the filling (if using), mix together the goat’s cheese and thyme. Then spoon some into each flower. Twist the petals together at the top to cover the filling.

• Pour the sunflower oil into a large, heavy-based saucepan so that it’s about one third full. The oil is hot enough when a breadcrumb dropped inside, sizzles and turns brown. When it reaches this point, take a flower (with the filling inside, if using) and quickly dip it into the batter. Shake off the excess, then carefully lower the flower into the oil and cook for around two minutes until crisp and golden.

• Remove with a slotted spoon and place on some kitchen paper to absorb the excess oil. Cook all the flowers this way, but no more than two or three at a time or the temperature of the oil will drop.

• Season with salt and serve immediately. And enjoy in the knowledge that this is a dish money can’t buy.



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