Name: Stuffed zucchini blossoms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 4 portions
Cuisine: Thai
Ingredients: 1 tablespoon butter; ½ teaspoon ground white pepper; 2 fresh shiitake mushrooms, stems removed and discarded, caps sliced; 4 oz (125 g) ground chicken, mixed with ½ teaspoon chicken stock powder (bouillon powder); 2 tablespoons goat cheese or ricotta cheese; 1 teaspoon Thai green curry paste; 1 egg yolk; 1½ cups (200 g) diced bok choy; ¼ cup (60 ml) chicken stock or ¼ teaspoon chicken stock powder dissolved in ¼ cup (60 ml) hot water; ½ cup (45 g) diced Chinese cabbage; 4 fresh zucchini blossoms or tiny bell peppers; ½ teaspoon salt; 2 teaspoons olive oil; 1 tablespoon minced fresh ginger root

Preparation info

Makes
4
portions

Difficulty
Easy
Ready in
50 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Zucchini blossoms have a fragile beauty and are a real treat when in season. They are often served stuffed and the filling devised for this dish shows true innovation, with its arresting combination of goat cheese, Thai curry paste and ginger.

Ingredients

4 fresh zucchini blossoms or tiny bell peppers
¼ cup (60 ml) chicken stock or

Method

Make the Filling by heating 1 teaspoon of the olive oil in a skillet over medium heat and stir-fry ½ of the ginger with the bok choy and Chinese cabbage for about 1 minute until barely cooked and then season with ½ of the salt and pepper. Remove and set aside. In the same manner, stir-fry the remaining ginger with the mushrooms and then season with the remaining salt and

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