Provençal courgette flower stuffed with aromatic tapioca

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.

First published in 2015
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Courgette flowers

  • 4 courgette flowers

Aromatic tapioca

Crispy quinoa

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


To serve

  • 1 handful of rocket, or glacial leaves


  • 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
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
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
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
  • 1 handful of rocket, or glacial leaves
First published in 2015
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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