COURGETTE FLOWERS

COURGETTE FLOWERS

These flowers had to be explained on their own, they are amazing flowers and so versatile they are loved by all chefs. They can be used as a starter or as an componant on a main course.

There are so many things to do with them but this is what I have experimented with them so far.

• Stuffed with salmon mousse and steamed and serve with a petit dressed salad
• Stuffed with garlic aubergine mousse and steamed, served with a puree and crunchy crouton
• Stuffed with cheese, crumbed and deepfried
• Tempura
• Japanese bread crumbed and deepfried as a crispy garnish

They are beautiful delicate flowers and if you manage to get them still attached to the courgette, blanch the courgette until almost cooked while holding the flower out then stuff the flower and steam the whole courgette and flower and serve with the courgette fanned.

When using the flowers you have to becareful when stuffing them that the petals are not damaged. You need to check that there are no bugs at the bottom of the flower then you can stuff it until almost to the top, twist the top of the petals to seal it and steam, remembering that it will expand while cooking so dont overstuff.