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33
RECIPES
STUFFED ZUCCHINI FLOWERS
WITH FETA AND BASIL
Serves 4 as an entrée
INGREDIENTS
1 cup flour
Pinch salt
1 cup water
2 teaspoons olive oil
1 egg, separated
16 zucchini flowers
150g marinated goat’s cheese feta
1 tablespoon finely chopped basil
Salt and freshly ground black pepper
METHOD
1. Mix flour and salt together and whisk in
water, oil and egg yolk. Set aside to rest
for 30 minutes.
2. Fill deep fryer with 4 litres of oil and
preheat to 180°C.
3. Gently wash zucchini flowers and pat
dry with paper towel. Open each flower,
remove stamen from inside and discard.
4. Mash goat’s feta and basil together and
season with freshly ground black pepper.
Spoon a teaspoonful into each flower
and press petals together to enclose.
5. Whisk egg white to soft peaks and
fold through batter. Coating one at
a time, dip each zucchini flower into
the batter and lower into the hot oil.
Cook in batches of 4 for 3–4 minutes or
until crisp and golden. Drain on paper
towel and season with salt. Repeat with
remaining batter and zucchini, making
sure to reheat the oil between batches.
Serve immediately.
JAPANESE MISO GLAZED
EGGPLANT
Serves 4–6
INGREDIENTS
2 tablespoons mirin
2 tablespoons sake
3 tablespoons shiro miso
2 tablespoons sugar
1 teaspoons sesame oil
6 Japanese eggplants
1 tablespoon sesame seeds
2 green onions, sliced
METHOD
1. Fill deep fryer with 4 litres of oil. Preheat
to 190°C.
2. Combine mirin and sake in a small
saucepan and bring to the boil over
medium high heat. Boil for 1–2 minutes
to cook off the alcohol. Remove and stir
in miso and sugar until thick
and smooth.
3. Reduce heat to low and return miso
mixture to the stove. Cook, stirring
occasionally for 5 minutes. Remove and
cool completely; stir in sesame oil and
set aside.
4. Slice eggplants in half lengthways and
score flesh in a criss-cross pattern. Pat
dry with paper towel.
5. Place 3–4 halves into the basket and
carefully lower them into the hot oil.
Cook 1–2 minutes. Remove and drain
on paper towel. Repeat with remaining
eggplant making sure to reheat the oil
between each batch.
6. Preheat a grill on High. Lay cooked
eggplant, cut side up, onto a baking tray
lined with baking paper, and brush with
miso glaze. Sprinkle with sesame seeds.
Grill for 2–3 minutes or until golden and
hot.
Serve immediately topped with slice
green onions.
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