Now and again during the summer,
CHOP THE SCALLIONS FINELY, crumble the cheese, lightly toast the pinenuts, then combine these, and mix in the crumbs and the egg yolk. Season generously but check the saltiness of the cheese first; Knockalara isn’t usually salty but if you’re using another sheep’s cheese it may be. Chop the basil and mix it in. Gently open a courgette flower, without tearing it, and take out the stamen. Then put in some of the filling, enough to fill the flower quite firmly but leaving the darker end empty and loose - use this to close the parcel by twisting it gently. You can manipulate the filling from the outside with your fingers to make sure the flower is neatly packed and has returned to something like its former shape. Repeat with the other flowers.
Heat the oil to approximately 180°C/350°F, and meanwhile make the batter by combining the flour, salt and pepper, dropping in the egg yolk and then whisking in the water until you get a thick pouring consistency. You may not need all the water; some days you may need a little more. Place the flowers in the batter to coat them, then lower them gently into the oil. They should cook in about three or four minutes, and may need turning.
For the tapenade sauce, simply dilute the tapenade with olive oil until you have a pouring consistency you like.
To serve, place two or three parcels on each plate and drizzle some tapenade around each.
© 1999 All rights reserved. Published by Cork University Press.