Fried zucchini flowers...

Stuffed and ready to dip into the batter.

Zucchini flowers are plentiful in Brisbane at the moment and I've been making the most of it: zucchini flower pizzas; salads; baked; with pasta or stuffed and fried in crunchy batter [one of my favourites].

So here's a recipe for stuffed and fried zucchini flowers. If you've never made them be assured that it's not difficult. At worst it's a little fiddly to prepare and stuff the flowers but the result is well worth the effort!

Fried zucchini flowers

Prepare the zucchini flowers: [I usually make 6 for 2 people, as a meal]

1. Select just-picked female flowers [they have a very small zucchini attached]. The flower should not look dried out and shrivelled. The ends of the petals should be easy to open and not stuck together. The zucchini should be glossy and shiny and be vibrant green in colour.

Of course, the best option is to grow your own and pick them just before you need them.

2. Check the flowers for dirt and insects. Wash gently if needed.

3. Trim the ends of the zucchini and slice it vertically, being careful not to go too close to the flower.

4. To remove the stamen, I find it easiest to stand the zucchini flower in a small glass. This leaves both hands free to do the fiddly part. Gently open the petals and, using a small pair of scissors snip the stamen at the base. The base of the inside of the flower should be smooth and flat.

Prepare the stuffing:

What you stuff the flower with is only limited by your imagination. Here are some options:

1. Ricotta stuffing -

ricotta: from the deli - not the type sold in a tub at the supermarket [by itself or combine with your favourite cheese eg: blue. Adjust seasonings to suit]
nutmeg
parsley
mint
parmesan
lemon zest
chili [finely chopped]

Mix all ingredients together [I find it best to use a food processor as it gives a nice smooth result and is easier to pipe].

Put mixture into a piping bag or plastic bag and snip the corner off.

Place zucchini flower into the small glass and gently open the petals. insert the nozzle of the piping bag and fill with the cheese mixture. Don't overfill.

Draw the ends of the petals together and gently twist.

Repeat with the other flowers and set aside until you're ready to fry them [this, of course, can be done in advance].


2. Cubes of cheese: the quick and easy option -

Choose anything that melts quickly, for example - gorgonzola, mozzarella, brie, asiago, goat chevre or any soft, fresh cheese. You could also include fresh herbs, anchovies, walnuts, capers, chopped proscuitto or a little fried speck.

This method may be preferred if you're short on time and don't want to bother with a piping bag.


Prepare the batter:

1 3/4 cups self raising flour
1 1/2 cups sparkling white wine or sparkling/soda water
vegetable oil [eg: peanut, rice bran oil - something with a high smoke point]


Mix all ingredients together in an open mixing bowl [this will make it easy to dip the flowers].

Heat the oil to a high temperature [to test: place the end of a wooden spoon in the oil; foamy bubbles should form around the handle if it's hot enough]

Place a couple of stuffed flowers into the batter and coat evenly. Remove one and allow the excess to run off.

Place carefully into the oil using tongs. I only fry two at a time, so as not to lower the oil temperature too much. Turn the flowers over to ensure they brown evenly. Remove when golden brown. Keep warm.

Repeat with the remaining flowers.

Serve garnished with lemon wedges. Mayonnaise makes a good accompaniment [Japanese mayo is my favourite if I can't be bothered to make my own] or even a jammy tomato sauce with loads of flavour.

No matter what you decide, whomever you make these for will love you for it!

PIckles @ Pennisi...

Oh, I do love dill pickles - well, any pickled vegetable actually. Everything from onions to seaweed, it's all fine by me.

On our visit to Pennisi Cuisine yesterday, we scored this giant jar of cornichons for an unbeatable $7.95. How could I resist? A pickle addicts dream at a dreamy price. They're very nice as well. Crunchy texture, not sweet but well spiced with a good dill flavour.

I guess that's what keeps me coming back to Pennisi - the great range of products [they specialise in Spanish, Mexican and also have a good range of Kosher foods] and the low prices.


Pennisi Cuisine

17 Balaclava Street
Brisbane Qld 4103
07 3891 7643

Papa Sala's paella...

This huge paella was made to commemorate my friend Luisa's father, Juan Sala, at his memorial. Juan was known for making paella and had taught nearly all the family and friends there to make it, so it was a touching moment when it was served.

Luisa's brother Carlos was the chef and the result was appreciated by everyone, it seemed, as the whole pan was emptied in no time!

Here's to you, Juan Sala, and a wonderfully full life.

Crosstown Eating House...

House-made pumpkin and amaretti ravioli

A very nice night out at the Crosstown Eating House in my favourite precinct of Wooloongabba. The menu offers some more than one choice for vegetarians and we all liked the sharing plates. I especially enjoyed the pan fried haloumi with beetroot, quinoa, lemon and almond - really delicious.

On the new menu is a warm chickpea salad that includes cauliflower, croutons, tomato and kale. Sounds great!

23 Logan Road
Wooloongabba, Brisbane 4102
Queensland

07 3162 3839

www.thecrosstown.com.au

Roman artichoke...

Roman artichokes: cooked and ready to eat.

Prepared artichokes in water acidulated with lemon juice.

Carciofi alla Romana: ahhh, something of true beauty - and tastes even better.

There's nothing like being in Italy for artichoke season. The markets are packed with many varieties and women sit on boxes preparing them so that the Italian cook can take them home and put them straight into the pot.

The other delight for me is that 'Roman artichoke' appears on every menu - and of course I order it every time! Roman artichoke is a typical Roman dish where the artichokes are braised in olive oil, dry white wine, water, lemon and fresh herbs. The result is tender, moist and delicious.

I can't take the credit for cooking these beautiful artichokes - this is Dr H's passion. He loves to cook artichokes in all kinds of ways but has a special fondness for Roman artichokes. He likes to tweak the traditional recipe, as he is known to do, and on this occasion has used his own special mix of home grown and dried herbs [courtesy of a friend of his mothers].

Preparation of the artichokes:

1. Starting at the bottom, pull off the tough outer leaves until you reach the tighter centre of the artichoke, which is a lighter green in colour.

2. Cut at least 1/3 of the top of the artichoke and discard.

3. Trim the length and outside of the stem and the base of the artichoke with a paring knife.

4. Put in acidulated water. Place an inverted plate on top of the artichoke/s to ensure they stay submerged in the water.

Roman artichokes [Carciofi alla Romana]:

1 tablespoon chopped parsley
3 tablespoons chopped mint
1 tablespoon olive oil
2 garlic cloves, chopped
salt
pepper

3/4 cup virgin olive oil
1/2 cup dry white wine
3/4 cup water
[* The amounts for the oil and wine can be adjusted of course to suit your dietary needs/preferences. These amounts approximate the traditional braising liquid]
lemon juice to taste [inc. zest if you want a stronger lemon flavour]

1. Mix the parsley, mint, olive oil, garlic, salt and pepper

2. Rub into the cut side of the artichokes, pushing the rub down between the leaves

3. Choose a pot that isn't too big - you need one that will hold the artichokes close together while they cook. Mix the remaining liquids in the pot and put the artichokes in upside down, so their stems are sticking out of the cooking liquid [we have cooked them lying on their sides and find this works just as well, particularly if the stems are thick as they tend not to over-cook]

4. Cover pot and cook on a low simmer until tender - about an hour [depends on the type/age of the artichoke]

5. Lovely eaten hot or cold

Remember to remove the choke [the fibrous, bristly and prickly part in the very centre], especially if you've cooked older artichokes as the choke will be larger. You can remove the choke by scraping it out with a teaspoon before you cook it or after cooking, which I think is easier. Young artichokes have very little choke or none at all. If it's present, it will be very soft and edible.

It's very important not to eat the mature choke as it's a choking hazard [hence it's name?]. I'm not sure why anyone would even be tempted to eat it. It has an awful texture and is completely unappealing!

Urbane...

Organic baby tomatoes: slow roasted sorbet and soup; candied olives, petit basil and crisp bread.

Confit shallots and radish; white onion and fennel veloute, petit herbs.

Heirloom beetroot: confit, fossilised and cellophane.

Vegetarian's are usually excluded from degustations as restaurants usually don't provide the option. However, it seems like things are changing - vegetarian degustations are on the rise! And not a risotto or plate of pasta in sight. These predictable vegetarian choices are nowhere to be seen. Instead imaginative and inspiring dishes appear before you, giving you new faith in fine dining cuisine for vegetarians.

Here are a few examples of the food served during the vegetarian degustation: beautiful flavour combinations, interesting ingredients and exquisite presentation.

Dr H had the meat/seafood degustation which, he said, was wonderful. It was also more substantial than the vegetarian option, simply because of the ingredients. The pescatarians at the table were very jealous, as they looked longingly at Dr H's scallops, trout and kingfish - wishing they could have had a seafood degustation.

Regardless, it was a great birthday gift, from our friends, to Dr H and me. A very enjoyable night!

179 Mary St
Brisbane, Queensland

www.urbanerestaurant.com

Smash it up!

I'm making the most of all the the plentiful herbs that are available at the moment. The cool weather means a wide variety have been appearing at the market and we are spoiled for choice.

I was a little overzealous with my herb purchases at the last market so I made some pesto to use up some of the excess. This batch included: watercress, rocket, parsley and basil. The result was packed with flavour and a big garlicky punch - just the way I like it.

So handy to keep in the fridge for everything from pasta, pizza, sandwiches, crostini, bruschetta, as a dressing for potatoes or to blob into a tomatoey soup.