Deep-fried zucchini flowers with chive and shallot-whipped goat’s curd and a herb salad

Deep-fried zucchini flowers with chive and shallot-whipped goat’s curd and a herb salad

By
From
Becasse
Serves
4
Photographer
Steve Brown

Chive and shallot-whipped goat’s curd

Ingredients

Quantity Ingredient

Chive and shallot-whipped goat’s curd

Quantity Ingredient
3 shallots, finely diced
250ml dry white wine
200g fresh goats' curd
1 cup snipped chives
salt
freshly ground pepper
lemon juice

Deep-fried zucchini flowers

Quantity Ingredient
300ml non-scented cooking oil
6 female zucchini flowers
100g seasoned plain flour
salt
freshly ground pepper

Herb salad

Quantity Ingredient
2 cups see method for ingredients
fleur de sel
extra-virgin olive oil
lemon juice

Method

  1. To prepare the whipped goat’s curd:

    Put the shallots and white wine in a small pan and bring to the boil. Reduce over a high heat until the wine has nearly all evaporated and the shallots are soft. Remove from the heat and cool.
  2. Put the goat’s curd and cream in a mixing bowl and whip to soft peaks. Fold in the shallots and snipped chives, season with salt and pepper and stir in the lemon juice. Refrigerate until ready to serve.
  3. Put the goat’s curd and cream in a mixing bowl and whip to soft peaks. Fold in the shallots and snipped chives, season with salt and pepper and stir in the lemon juice. Refrigerate until ready to serve.
  4. To deep-fry the zucchini flowers:

    Heat the oil in a deep pan to 190°C, or until a cube of bread colours and sizzles to the surface within 30 seconds. Split the flowers in half lengthwise and dredge lightly in the seasoned flour, patting off any excess. Deep-fry a few at a time until they are golden and crisp, turning gently in the oil to ensure they cook and colour evenly. Remove from the oil and drain on kitchen paper. Season well with salt and pepper.
  5. To serve:

    Divide the hot zucchini flowers between 4 serving plates. Use a dessertspoon to form small quenelles of whipped goat’s curd and place on each flower. In a mixing bowl, toss together the mixed herbs and salad leaves and arrange a small mound on the zucchini flowers. Season with fleur de sel and finish with a drizzle of oil and a few drops of lemon juice. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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