Stuffed zucchini flowers with crumbed quail eggs, garden asparagus and celeriac puree
By Mostafa Morshed for Meat Market
Stuffed zucchini flowers with crumbed quail eggs, garden asparagus and celeriac puree
Can't make it to the Meat Market and Josef Chromy Wines taste of Tasmania lunch on October 23rd in Melbourne? Well we're bringing one of the delightful dishes to you thanks to Meat Market’s head chef Mostafa Morshed - and it's a multi textural delight
Ingredients Method
Celeriac puree
- 3 small celeriac (1.3kg), peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 garlic clove, peeled
- 100g soft butter
- ¼ cup thin cream
- pinch of freshly grated nutmeg, plus extra to serve
- extra virgin olive oil, to serve
Goat cheese-stuffed zucchini flowers
- 100g goat cheese
- 100g fresh ricotta
- 1 teaspoon finely grated lemon rind
- ¼ cup finely chopped chives
- 12 zucchini flowers
- 1/2 cup plain flour
- 2 tablespoons cornflour
- pinch of bicarbonate of soda
- 1 small egg, lightly whisked
- ¾ cup chilled soda water
- vegetable oil, for deep frying
- plain flour, to dust
Crumbed quail eggs
- 12 quail eggs
- 300g plain flour
- 6 eggs, beaten
- 300g panko breadcrumbs
- vegetable oil for frying
- fennel fronds and dill sprigs, to garnish
Chargrilled asparagus
- 24 asparagus spears
- 1 tablespoon extra-virgin olive oil
For the puree, cook the celeriac, potato and garlic in a large saucepan of boiling water for 15 minutes or until tender. Drain well.
Place celeriac and garlic in the bowl of a food processor and process until smooth.
Add potato and butter, then process briefly until smooth (do not overprocess as potato will become starchy).
Stir in cream and nutmeg, season with salt and white pepper.
Transfer to a saucepan and place over low heat. Cook, stirring, for 2 minutes or until heated through. Spoon into a serving bowl.
Drizzle with oil and sprinkle with nutmeg to serve.
For the goat cheese-stuffed zucchini flowers, combine the goat cheese, ricotta, lemon rind and chives in a small bowl. Season with salt and pepper.
Gently open the petals of the flowers and remove the stamens.
Spoon the goat cheese mixture evenly among the flowers. Gently twist to enclose filling.
Sift the flour, cornflour and bicarbonate of soda in a medium bowl and make a well in the centre. Add the egg and soda water and use a fork to gently whisk until just combined (do not overmix; the batter should be lumpy).
Add enough oil to a large saucepan to reach a depth of 6cm. Place over high heat. (To test when oil is ready, a cube of bread turns golden brown in 10 seconds.)
Place extra flour on a plate. Dip zucchini flowers in the flour to lightly coat.
Dip the zucchini flowers, one at a time, into the batter. Shake off any excess. Deep-fry in small batches for 2-3 minutes or until golden brown and crisp.
Use a slotted spoon to transfer to a plate lined with paper towel.
Repeat in small batches with remaining zucchini flowers until all are done.
For the crumbed quail eggs, in boiling water cook quail eggs for 2 minutes, transfer to iced water to stop them cooking, then carefully peel eggs.
Season flour with black pepper and dust balls in flour, then egg, then breadcrumbs.
Heat oil in a deep-fryer or pan to 175°C. Cook eggs for 2-3 minutes or until golden.
Drain on paper towel.
For the chargrilled asparagus, remove woody ends of the asparagus.
Toss asparagus in a bowl with olive oil.
Heat a griddle, or barbeque and cook the asparagus for about 10 minutes, until al dente.
To serve, assemble all finished elements on a plate and any combination you like. Don't hesitate to let your creative flair shine through and garnish with dill sprigs.
Place celeriac and garlic in the bowl of a food processor and process until smooth.
Add potato and butter, then process briefly until smooth (do not overprocess as potato will become starchy).
Stir in cream and nutmeg, season with salt and white pepper.
Transfer to a saucepan and place over low heat. Cook, stirring, for 2 minutes or until heated through. Spoon into a serving bowl.
Drizzle with oil and sprinkle with nutmeg to serve.
For the goat cheese-stuffed zucchini flowers, combine the goat cheese, ricotta, lemon rind and chives in a small bowl. Season with salt and pepper.
Gently open the petals of the flowers and remove the stamens.
Spoon the goat cheese mixture evenly among the flowers. Gently twist to enclose filling.
Sift the flour, cornflour and bicarbonate of soda in a medium bowl and make a well in the centre. Add the egg and soda water and use a fork to gently whisk until just combined (do not overmix; the batter should be lumpy).
Add enough oil to a large saucepan to reach a depth of 6cm. Place over high heat. (To test when oil is ready, a cube of bread turns golden brown in 10 seconds.)
Place extra flour on a plate. Dip zucchini flowers in the flour to lightly coat.
Dip the zucchini flowers, one at a time, into the batter. Shake off any excess. Deep-fry in small batches for 2-3 minutes or until golden brown and crisp.
Use a slotted spoon to transfer to a plate lined with paper towel.
Repeat in small batches with remaining zucchini flowers until all are done.
For the crumbed quail eggs, in boiling water cook quail eggs for 2 minutes, transfer to iced water to stop them cooking, then carefully peel eggs.
Season flour with black pepper and dust balls in flour, then egg, then breadcrumbs.
Heat oil in a deep-fryer or pan to 175°C. Cook eggs for 2-3 minutes or until golden.
Drain on paper towel.
For the chargrilled asparagus, remove woody ends of the asparagus.
Toss asparagus in a bowl with olive oil.
Heat a griddle, or barbeque and cook the asparagus for about 10 minutes, until al dente.
To serve, assemble all finished elements on a plate and any combination you like. Don't hesitate to let your creative flair shine through and garnish with dill sprigs.
Recipe courtesy of Mostafa Morshed for the Josef Chromy Wines Discover Tasmania Wine Lunch to be held on October 23 at Meat Market in Melbourne.
