Tapioca-Stuffed Courgette Flower Recipe

Provençal courgette flower stuffed with aromatic tapioca

Starter
medium
4
45 minutes

PT45M

Pascal Aussignac's characteristic love of bright and beautiful presentation shines through in this tapioca-stuffed courgette flower recipe. Using a steam oven set to 100% steam will give you the best results for this dish - in order to soften the flower and gently cook the stem until tender.

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Ingredients

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Metric

Imperial

Courgette flowers

4 courgette flowers

Aromatic tapioca

180g of tapioca
100g of peas
100g of broad beans
50g of Parmesan, grated
1 bunch of chives, finely chopped
salt
pepper
1 dash of lemon juice
40g of olive oil

Crispy quinoa

30g of quinoa
200ml of vegetable oil, for frying quinoa

Sauce

2 carrots
1 orange, skin removed
20g of Campari
3 garlic cloves, peeled
3 drops of Angostura bitters
1 lemon, juiced
1 knob of butter, optional

To serve

1 handful of rocket, or glacial leaves

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Fine strainer
Steam oven

To start the dish, make the tapioca pearls. Bring a large pan of water to the boil (at least 1 litre per 100g of tapioca). Once the water is boiling, add the tapioca, whisk to stop it from sticking and cook for 5 minutes

180g of tapioca

Strain the tapioca, rinse with cold water and stir through some olive oil to stop the pearls sticking together

40g of olive oil

If using a Miele steam oven, place the peas and broad beans on a perforated steam container and steam at 100˚C for 1 minute and refresh later in iced water

100g of peas
100g of broad beans
50g of Parmesan, grated
1 bunch of chives, finely chopped
salt
pepper
1 dash of lemon juice

To make the sauce, put the carrots and orange through a juicer or liquidizer. Add the juice to a pan with the orange, Campari, garlic and lemon. Cook for 10 minutes

2 carrots
20g of Campari
3 garlic cloves, peeled
1 orange, skin removed

Pass the contents of the pan through a sieve into a clean pan and reduce the liquid on a low heat until it resembles a thin syrup. Add the bitters and lemon juice to taste. Add butter if you wish to make the sauce more of a glaze, but do not add not too much or the sauce will weaken in flavour

3 drops of Angostura bitters
1 lemon, juiced
1 knob of butter, optional

Carefully remove the stamens from the courgette flowers and carefully spoon in the tapioca mix until two thirds full

4 courgette flowers

For the crispy quinoa, bring a large pan of salted water to the boil and cook the quinoa for 15 minutes. Strain through a fine sieve, refresh in cold water and allow to dry

30g of quinoa

Add the vegetable oil to a small pot and bring to 180˚C. Deep-fry the quinoa for 3-5 minutes, then strain onto some paper towel. Leave to cool and dry

200ml of vegetable oil, for frying quinoa

Set your steam oven to 100˚C and to a steam setting of 100% - the best result will come from cooking the stuffed courgette flowers as fast as possible

Place the flowers onto an oven tray and steam for 2-3 minutes. If the stem of the flower is just cooked - then it's ready, if not, place back into the oven for an additional 1 minute

Remove the flowers from the oven and place onto plates. Pour the glazed orange sauce around the flowers and serve with the crispy quinoa and glacial or rocket leaves