Crab mayonnaise with Melba toast & herb salad
Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad
Stuffed courgette flowers
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 8 courgette flowerswith small courgette attached
- sunflower oilfor frying
For the batter
- 1 large egg
- 100g plain flour
- pinch bicarbonate of soda
- 200ml iced water
For the filling
- 250g tub ricotta
- 150g block soft goat's cheese
- zest 1 lemon
- ½ red chillifinely chopped
- small handful mintleaves, chopped
For the dressing
- 2 large ripe tomatoesdeseeded and finely diced
- 2 tbsp olive oil
- small handful mintleaves, finely chopped
Nutrition: per serving
- kcal434
- fat30g
- saturates13g
- carbs22g
- sugars3g
- fibre2g
- protein19g
- salt1glow
Method
step 1
To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside.
step 2
In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside.
step 3
Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don’t have a deep-fryer, see right.) Working in batches so you don’t overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.
