23 July 2014

Goats cheese stuffed courgette flowers with honey and pomegranate







My little brother is fed up- like last year we have a GLUT of courgettes already and he's not a happy bunny. Let's say they aren't his favourite vegetable- especially when served in every single form possible hidden into every meal! But I love them- they are actually a really versatile vegetable. You can roast them stuffed with couscous or with simple spices to top a pizza, spiral them into "courgetti" (a vegetable alternative to pasta if you have one of these), turn them into a deliciously moist courgette and lime cake or use the flowers for a colourful addition to a summery salad or these versions which are stuffed and deep fried- delish!






Look at the colour on those!


Courgettes are really easy to grow. They are really simple to plant (make sure you sow the seeds far enough apart to give the plants room to grow!) and just require a good watering now and again. Every year our courgette plants seem to have gone wild and taken up a whole bed, providing us with some monster-sized courgettes for weeks into the summer.

This year, however, unlike last, we have also got some homegrown cucumber.
Not fan of cucumber? - well try growing it- it actually tastes of something!

This recipe is super easy and makes a great starter or accompaniment for a summer meal. You can also make them earlier on in the day and then crisp them up again in a hot oven- perfect if you're going to be rushed for time later on!

Ingredients: ( serves 4 with 2 flowers each as a starter)

8 courgette flowers with baby courgettes attached
Sunflower oil
1 Pomegranate
Runny honey

250g soft goats cheese
Salt and black pepper
2 garlic cloves
1/2 little red chilli
Handful of fresh mint, chives and basil

8tbsp plain flour
8tbsp cold sparkling water
Salt and pepper

Method:

Start by preparing your courgette flowers. Wash them throughly- ( be careful as they may be very delicate!, keeping the small courgettes attached to the flowers. The remove the stamen from inside the flower.



Next, prepare your batter. Whisk together the plain flour and cold water with a generous seasoning of salt and pepper with a balloon whisk until you have a smooth but fairly runny batter. Then leave the batter to stand whilst you prepare the filling.


To make the filling, spoon the goats cheese into a large bowl and stir in some black pepper and a small pinch of salt. 

 
Then finely chop the peeled garlic cloves and deseeded chilli and add to the goats cheese.



Next, finely chop the herbs and add them to the mixture as well. Give the whole thing a good stir to combine everything together. 



Then carefully unravel each flower and fill with a heaped spoon of the goats cheese filling. Once you have filled the flower, gently wrap the petals back around - try to make sure there are no gaps for the filling to seep out of!

Then fill a deep, wide pan 2/3 full with sunflower oil and put on a high heat. 




To test if the oil is hot enough, drop a little spoonful of the batter into the oil and if it bubbles straight away it's ready. Coat your filled flowers with the batter and let any excess batter drop back off into the bowl.



Then carefully lower each flower into the oil and deep fry for 3-4 minutes until crispy and golden. Once ready, remove from the oil and keep warm on a plate lined with kitchen towel. Repeat the process with the other flowers.

Serve with a generous drizzle of honey and a scatter of pomegranate seeds. 









Adapted from: http://www.donalskehan.com/2013/06/deep-fried-courgette-flowers-stuffed-with-goats-cheese-and-lavender-honey/

11 comments:

  1. Katie this is stunning!! It's my dream to have my own home grown veggie patch one day. I can imagine all those fresh veggies... oh yum!
    I've only had courgette flowers once, in Italy, so I've never tried to make it myself. Goat's cheese is one of the few cheeses I'll eat, so could definitely give this a go!

    {Teffy's Perks} X

    ReplyDelete
    Replies
    1. Thank you! It really makes a difference being able to pop into the garden for fresh veg- and everything tastes so much more vegetable-like!!xx

      Delete
  2. This dish looks absolutely superb - it takes me right back to all my childhood summers spent in Tuscany, when my cousins would whip these up as nibbles before dinner. So wonderful and fresh and vibrant!!
    x x x

    {The Lobster & Me}

    ReplyDelete
    Replies
    1. Oh wow that sounds amazing- italian food sounds like a dream to me! xx

      Delete
  3. these look so delicious.. and beautifully captured too. love stuffed zucchini flowers, yum!

    ReplyDelete
  4. Katie this is a dangerous dangerous recipe!!! Looks super tasty though! I've always been too scared to eat the courgette flowers, but when I'm home in Devon, I'll be raiding the veggie patch to attempt these for everyone!

    Katie <3

    ReplyDelete
    Replies
    1. It's true, lots of people veer away from them as they don't know what to do with them or where to get them from- they are so expensive in grocery shops but if you have space to grow a few yourself, they are a brilliant dish! xx

      Delete
  5. This looks so yummy! I will have to give this a go some time. Loved you posts on Vietnam. I am in Thailand at the minute and hopefully headed to Vietnam next month. Super excited.
    - Keyta
    www.TheWayafer.co

    ReplyDelete
    Replies
    1. Thank you! I'd love to go to Thailand- I hope you're having a wonderful time! xx

      Delete
  6. These are now on the weekend shaping list this recipe looks wonderful Lucy

    ReplyDelete

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x