Recipe

Appetizer

Deep-fried Zucchini Flower with Tomino Cheese, Grape Must and Beetroot Ketchup with red Shiso leaf

By

Share
Facebook Twitter ShareAddThis
Deep-fried Zucchini Flower with Tomino Cheese, Grape Must and Beetroot Ketchup with red Shiso leaf
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

A delicious appetizer recipe prepared by chef Chris Denney for Live From London event: find out how to make a deep fried zucchini flower with tomino cheese.

Ingredients
Ingredients
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 2
Preparation

For the ketchup
Place the beetroot juice, grape must, salt, pepper and agar agar in a saucepan heat and allow to boil for 10 seconds.

Remove from the heat allowing the jelly to set and then emulsify with a hand held blender until smooth. Transfer to a bottle or container.

Gently open each courgette flower, remove the stamen, place 20 g of Tomino cheese inside each flower, wrap petals back around the cheese and twist/squeeze petals together and lightly dust in flour.

For the tempura
Place the tempura mix in a bowl add 260 g of fizzy water and the ice cube, whisk until smooth.

Heat a medium sized pan over half full with oil to 185°C.

Dip the zucchini flowers one at a time in the batter, turning to evenly coat, carefully place into the hot fat and cook for approx. 1 -2 minutes turn and cook for a further 1-2 minutes until golden and crisp.

Remove with a slotted spoon and place onto kitchen paper, keep warm, repeat until all are cooked.  

To serve
Place 25 g approximately of the beetroot ketchup onto each plate, rip a Shiso leaf in half and place onto of the ketchup, top with the cooked zucchini flower and repeat for the other plate.

Tags
Comments
Register or login to Leave a Comment.