| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | The, Green, Gourmet | 1 | servings | |
INGREDIENTS
| 1 | sm | Onion; diced |
| 2 | Cloves garlic; crushed | |
| 50 | ml | Olive oil |
| 1 | Red pepper; diced | |
| 1 | sm | Aubergine; diced |
| 1 | Courgette; diced | |
| 2 | Beef tomatoes concasse | |
| 500 | g | Goats' ricotta |
| 1 | tb | Tiny capers |
| 50 | ml | White wine vinegar |
| 50 | ml | Olive oil |
| Salt and pepper | ||
| 2 | Courgette flowers | |
| 250 | g | Plain flour |
| 60 | g | Cornflour |
| 300 | ml | Lager |
| 300 | ml | Soda water |
| Vegetable oil for frying | ||
| 5 | Freshly-snipped basil leaves |
INSTRUCTIONS
Saut. the onion in the olive oil until soft. Add pepper and cook for a further 5 minutes. Add the courgette and aubergine and cook for 5 minutes, then add the tomato and continue cooking for 15 minutes. Add the white wine vinegar and reduce by half. Finish with a little more olive oil and season with salt and pepper. Stir in the chopped basil and set aside. Mix the ricotta and capers together and season. Put this mixture into a piping bag and fill the courgette flowers. Make a batter with the flour, cornflour, lager and soda water. Heat enough oil to deep fry the courgette flowers. Dust them with a little flour, dip in the batter and quickly fry in the hot oil. Remove and dry on a paper towel. Spoon the vegetable dressing over each plate and place three courgette flowers on top. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”