This is a bit of a special occasion’s dish – but I have always been intrigued by zucchini flowers and was keen to try cooking with them. Getting the oil temperature right can be a bit of a fiddle, but North’s bread trick worked well and as long as you are organised it shouldn’t be a drama.
Serves 2
Chive and shallot-whipped goat’s curd
2 shallots, finely diced
125 ml dry white wine
100g fresh goat’s curd
50 ml pure cream
½ cup snipped chives
Salt and freshly ground pepper
Few drops lemon juice
Deep-fried zucchini flowers
300 ml non-scented cooking oil
4 zucchini flowers
75 g plain flour
Salt and freshly ground pepper
Herb salad
1 cup fresh herbs and salad leaves (a selection of baby frisée, French tarragon, chervil, lamb’s lettuce (mâche) baby red chard, baby watercress sprigs)
Fleur de sel
Drizzle of extra virgin olive oil
Few drops lemon juice
To prepare whipped goat’s curd, put the shallots and white wine in a small pan and bring to the boil. Reduce over high heat until the wine has nearly all evaporated and the shallots are soft. Remove from heat and cool.
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.
To deep-fry the zucchini flowers, heat the oil in a deep pan to 190º 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 flower, 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 the kitchen paper. Season well with salt and pepper.
To serve, divide the hot zucchini flowers between 2 serving plates. Use a dessert spoon 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.
This beautiful book walks a fine yet luxurious line between cookbook and coffee table book. Justin North, the head chef at Becasse, takes the reader on a culinary tour of his favourite primary producers complemented by a collection of recipes; from mushrooms cultivated in a disused railway tunnel to a truffle farm in Tasmania. His recipes illustrate his classic training and innovative cuisine. With the beautiful photography and thoughtful text, this book would make a lovely gift.