Stuffed courgette flowers are a great ingredient for the perfect summer dish. I first tried stuffed courgette flowers at one of my favourite vegetarian restaurants Maitreya Social, an excellent establishment in Easton, Bristol. This recipe is from their website, follow the link for the original pan fried courgette flowers stuffed with goats cheese and pine nuts recipe.
I have been growing a variety of crops in pots since April/ May time, and I am finally being rewarded with a glut of sweet courgettes, tomatoes, peppers, chillies and cucumbers. I have been using an excellent Royal Horticultural Society book called Grow Your Own Crops In Pots, which I highly recommend if you are in rented accommodation or don’t have allotment space. The courgettes have been most successful, and the cucumbers were the least after only being left with 1 out of 6 (darn slugs!).
I served this recipe with my raz el hanout spiked Cauliflower Couscous recipe with coin sized pieces of fresh courgettes, garden peas and the leftover goats cheese mixture to replace the beetroot, delicious! Serves 6 as a starter or 2-3 as a main.
Stuffed Courgette Flowers
- 6 large courgette flowers
- 200 g hard or crumbly goats cheese
- 1 medium red onion, finely diced
- 1 clove garlic, finely chopped
- Fine zest 1 lemon
- 4 sprigs of mint finely chopped
- 25 g toasted pine nuts
- 1 egg (beaten to use as egg wash)
- 100 g plain flour
- 50 ml olive oil for sautéing
- Remove the goats’ cheese rind and beat the cheese to smooth; then add the onion, garlic, lemon zest, mint and pine nuts. Chill in freezer for 10 minutes.
- Divide the goats’ cheese mix into 6 and carefully shape into ‘fat cigar’ shape rounds to fit the flowers.
- Carefully part one side of each flower and insert the shaped mix then re-shape the flower around the mix (don’t worry if some of the goats cheese mix is visible).
- Brush each stuffed flower lightly with egg wash and coat fully in plain flour.
- Heat a large frying pan to a low to moderate temperature and gently sauté the flowers, carefully turning until crisp and even for 3 minutes until just taking colour and the goat’s cheese just starting to melt.