Courgette Flowers with Grilled Vegetables

Name: Courgette Flowers with Grilled Vegetables
Yield: Serves 4
Cuisine: Asia
Ingredients: nice handful of basil leaves, finely chopped, to finish; few drops of lemon juice; salt and black pepper; 4 courgette flowers; vegetable oil for deep-frying; 55 g (2 oz) Parmesan, freshly grated; 1 banana shallot, or 2–3 ordinary shallots, finely chopped; 1 garlic clove, finely chopped dash of white wine; 150 g (5½ oz) ricotta cheese; a little olive oil; 1 large sweet potato, diced; few sprigs of thyme, chopped; large knob of butter; a little sesame oil; 1 large aubergine; a little butter and olive oil, for frying; 250 g (9 oz) quick-cook polenta; 1 recipe quantity tempura batter; handful of pine nuts, toasted; 2 courgettes; good handful of thyme, oregano and rosemary, finely chopped; 50 ml (2 fl oz) double cream; 1 recipe quantity sun-dried tomato and lentil salsa; 55 g (2 oz) butter, plus more for frying

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Courgette flowers are a favourite at our restaurants in the summer, served as a starter on their own or as a main course with grilled vegetables.

Ingredients

4 courgette flowers
vegetable oil for deep-frying
salt and black pepper
1 recipe quantity

Asia
Starter
Main course
Summer
Vegetarian
Gluten-free
Mediterranean

Method

To make the filling, Preheat the oven to 190°C/375°F/gas mark 5. Toss the sweet potato dice in the oil and thyme with some seasoning until well coated and tip on to a baking sheet. Roast</