Floral tributeApril 23, 2009
Senor is usually dessertmeister, but I replicated his orange and quince cake (more on that later) from the weekend, and the main was Neil Perry’s cinnamon-scented lamb, which is the new Syrian chicken as far as I’m concerned (foolproof and everyone loves it).
But my major Proper Little Housewife moment came in stuffing zucchini flowers as a starter.
Have never done it before, but having now discovered just how easy it is, I plan to get stuffed much more often.
The persuading factor here was the man who sold us the fleurs at the Northside Produce Market last weekend telling me that you don’t have to fry them. This is what’s always put me off – but much easier to chuck in the oven on a very high heat, with a good splash of olive oil. In about half an hour they were done and darn good.
I stuffed them with a mixture of goat’s cheese, olives, garlic, anchovies, parsley & breadcrumbs just thrown in the food processor till combined. But beware, they don’t need much – I had 200g goat’s cheese, probably half a jar of pitted kalamatas, about four anchovies and perhaps a cup of breadcrumbs. And for 14 flowers I used about a third of that mixture (now safely in the freezer for next time).
Never have known what the season for zuke flowers is, but these were healthy specimens indeed and grown somewhere in NSW, I’m thinking (don’t have the details, dammit) so it must be zuke fleur season somewhere in the Sydney basin at the moment … and they’re so lovely to look at, don’t you think?