I really adore courgette flowers. It probably has a lot to do with their lightness of flavour, that delicate courgette green-ness, and their saffron coloured petals that make me think they are food of the gods. I often will cook these as a tempura, doused in flour and then into a batter and deep fried until crisp and golden. I have also stuffed them with mint and Goat's cheese, and also with beaten egg whites and brown shrimps. This time I decided to cook these nude in a little olive oil, until al dente and the petals just caramelised. I finished these with a smoked anchovy and blood orange (my ingredient of the week it seems) vinaigrette, and a fresh, pungent salad of red onion, tarragon and lemon.
Monday, 19 April 2010
Juice and zest of half a Blood Orange
Pinch of Sugar
Lemon zest and juice