Stuffed courgette flowers and roast veg
Stuffed courgette flowers and roast veg
This is one of our favourites every summer. I never knew about courgette flowers until recent years. They are not only aesthetically pleasing on the plate but they are also just delicious. This recipe works well on a Sunday as part of a roasted dinner combo. We love to vary the stuffing depending on what’s in the house. Our favourite stuffing is a soft cheese, toasted nuts lemon and chilli combo. You can substitute the cheese and type of nuts each time depending on your taste and what is to hand in your fridge and cupboards.
Ingredients (4 people)
• Beetroot x 3 sliced in chunks
• Green curly or Red Russian Kale 150g chopped
• A few sliced courgettes
• Fresh parsley chopped
• Lemon juice
• Olive oil drizzle for both roast dishes and a drizzle over the courgette flowers when placed in the oven
• New potatoes par boiled for a few minutes and then sliced
• Carrots washed halved
• Fennel seed 1/2 teaspoon
• Fresh chopped parsley
For the stuffing mix;
• Courgettes and their flowers x 4 (remove stamen inside the flower, just twist and remove out carefully)
• Soft goats/blue cheese/ comté cheese, as you like
• A squeeze of juice from a fresh lemon
• 1/4 teaspoon of chilli flakes
• 1 clove crushed garlic
• A few Semi dried tomatoes (optional)
• Salt & pepper to taste
• A small handful of toasted pine nuts
• Some parsley or coriander
• Drizzle of Olive oil
Method
• Heat the oven to 200 degrees celcius
• Add the par boiled potatoes, raw sliced carrots and fennel seeds to one dish with salt, pepper and some chopped fresh parsley drizzle of olive oil
• Add beetroot slices to the other dish with salt and pepper olive oil
• cook for 20-25minutes.
• Check, shake and turn the veg half way through to allow browning on each side.
• Add the sliced courgettes and parsley to the beetroot dish after 15 minutes
• Meanwhile chop the kale and massage olive oil and lemon juice into the leaves add salt and pepper
• Layer the kale over the beetroot and courgettes at 20 minutes and allow Kale to crisp on top (this only takes a few minutes so be careful not to burn the kale).
• Fill the courgettes flowers while the veg are roasting
• Toast the pine nuts on a dry hot pan, watch carefully and shake the pan while toasting as they start to brown they can burn easily
• Mix the cheese, garlic, chilli flakes, toasted pine nuts, lemon juice and semi dried tomatoes in a bowl
• Gently stuff the courgette flowers with the courgettes still attached. Slice courgettes in half without removing from the flower
• Add the courgettes with flowers stuffed on top of beetroot kale mix, drizzle with olive oil, roast for another 7-9 minutes
• Remove all veg from the oven once golden, serve and enjoy
Extras for Sunday dinner (optional)
• Exotic mushrooms with butter salt and pepper on the pan
• Meat of choice such as a good organic steak cooked on the pan to your taste
Thank you as always for your support. We hope you enjoy this recipe. Please share any ideas for this recipe to the blog comments on www.garraimara.ie . Go raibh mile maith agaibh. Le ghrá ó fhoireann Garraí Mara.
