Tempura Stuffed courgette flower, Gevrik goats cheese, ratatouille
Added by: Sean Hope
Preparation: 25 minutes
Cooking: 10 - 15 minutes
Serves: 4
- 8 x courgette flowers (washed and trimmed)
Ratatouille mix, as follows:
- 2 x finely chopped shallots
- 1 x washed and diced courgette
- 1 x finely chopped clove garlic
- Splash balsamic vinegar
- 3 x roughly chopped vine-ripened English tomatoes
- 1 x teaspoon tomato paste
- 4 x roughly shopped leaves fresh green basil
- 3 x Gevrik goats cheese broken into roughly cm cubes
Method:
For the tempura flour:
To cook:
- Sauté the shallots and garlic in frying pan with a drizzle of Welland Valley rapeseed oil until golden brown
- De-glaze with the balsamic, add the tomatoes and paste and cook for approx 10-15 minutes or until it resembles a fondue in consistency
- Add the diced courgettes and cook for a further 4 minutes
- Finish with some fresh basil and season to taste
- Remove from the pan, place in a bowl and allow to chill
- Add the goats cheese pieces then spoon the mixture into the
- flowers, twist tightly at the top and allow to chill in fridge for 5 minutes
For the tempura flour:
- Place 1 tablespoon of baking powder, 2 tablespoons cornflour and 4 tablespoons plain flour into a mixing bowl
- Mix well together with approx pint of real ale to create a smooth light batter
To cook:
- Dust the stuffed flowers lightly with seasoned flour
- Then dip them into the tempura batter. Shake off excess, then gently place into a preheated fryer (160 C) and cook to golden brown (approx 1 minute)
- Remove from fryer and drain on kitchen paper
- Serve with a pesto mayonnaise and rocket leaves
- Delicious!
More about this recipe
Local Suppliers:
Melton Cheeseboard: Tim and Lyn Brown of the Melton Cheeseboard in Melton Mowbray offer over 120 cheeses, many of them made locally, including a selection of Stiltons, Red Leicester and British farmhouse cheeses;
Tel: 01664 562257; www.meltoncheeseboard.co.uk;
Welland Valley Rapeseed Oil: From Nelsons Butchers, Stamford.
Tel: 01780 763345; www.nelsonsbutchers.co.uk
Marcus recommends:
The ratatouille and goats cheese in this dish both have lovely fresh flavours and natural acidity, while the batter and courgette balance this with texture. The Sauvignon blanc grape is always a great choice with goat’s cheese, as it has a natural tartness that compliments the cheese. I would choose a Sauvignon from the Loire Valley with this dish, maybe a Sauvignon de Tourraine, or a wine from Quincy or Sancerre.
Melton Cheeseboard: Tim and Lyn Brown of the Melton Cheeseboard in Melton Mowbray offer over 120 cheeses, many of them made locally, including a selection of Stiltons, Red Leicester and British farmhouse cheeses;
Tel: 01664 562257; www.meltoncheeseboard.co.uk;
Welland Valley Rapeseed Oil: From Nelsons Butchers, Stamford.
Tel: 01780 763345; www.nelsonsbutchers.co.uk
Marcus recommends:
The ratatouille and goats cheese in this dish both have lovely fresh flavours and natural acidity, while the batter and courgette balance this with texture. The Sauvignon blanc grape is always a great choice with goat’s cheese, as it has a natural tartness that compliments the cheese. I would choose a Sauvignon from the Loire Valley with this dish, maybe a Sauvignon de Tourraine, or a wine from Quincy or Sancerre.
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