On the plate. Looking tasty... but you can see that for yourself, yeah?

On the plate, looking tasty… but you can see that for yourself, yeah?

Our garden is being particularly nice to us at the moment. Not nice like helping out with the washing, or dropping the kids at school, or watering our pet carnies, but nice in a way that only a garden can; by producing an abundance of fresh vegetables that we get to use in our meals every day of the week. And what we can’t use now we will pickle or preserve for the impending apocalypse (I’m sure I will offer a recipe or two for those pickles and preserves later), but today… today, using my brand new “Vegetable Pick-o-matic 2013” aka. My hand (known for many other purposes I might add… none of which shall be shared with you today. But I’m sure you can guess… Nudge, nudge. Wink, wink), I have harvested a heap of baby zucchini with their flowers, a load of cherry tomatoes and a handful of fresh herbs. Times are tough when you’re going to be eating fried zucchini flowers stuffed with olive and feta mousse with cherry tomato and herb salsa. Very tough indeed…

A sink full of zucchini and tomatoes

A sink full of zucchini and tomatoes. Yeah, there’s some cucumber in there too. Nice spotto smarty pants

Now I've moved them into bowls

Now I’ve moved them into bowls

Crumbed zucchini flowers

Crumbed zucchini flowers

Fry my pretties...

Fry my pretties…

SAMSUNG CSC

I said fry…

Fry, fry, fry...

Fry, fry, fry…

Making its way to my belly

Making its way to my belly

STUFFED ZUCCHINI FLOWERS (for a light supper… A light supper? Who the fuck do I think I am?)

15 or so baby zucchini with flower attached

½ cup of feta

½ cup of ricotta

½ cup of pitted black olives, roughly chopped

1 tablespoon fresh thyme, roughly chopped

1 anchovy if you’re game, roughly chopped

2 egg yolks

flour, eggwash and polenta to coat (I’m using polenta because Jennee is gluten intolerant. Use breadcrumbs if you want)

  • Blitz everything, except the zucchini flowers and the flour etc douche bag, to form a puree
  • Remove the stamen (little bud looking thing inside the flowers) from the flowers
  • Stuff flowers with mousse
  • Dust flowers with flour, then egg, then polenta (or breadcrumbs if your dearest isn’t gluten intolerant)
  • Shallow fry in med-hot oil, turning every half minute or so, until golden brown
  • Eat with cherry tomato salsa (recipe follows), chickpea or cannellini bean puree or soft polenta, and some other things if you’re really hungry

CHERRY TOMATO SALSA

2 cups cherry tomatoes, halved (or whole if you’re feeling lazy, or even if you are lazy)

½ red onion, bruniose

1 cup of mixed fresh herbs (Parsley, mint and basil is good… trust me), chopped

1 tablespoons each balsamic vinegar and olive oil, straight from the bottle is fine

salt and pepper

  • Mix it all together and shake it all about. Do the hokey pokey and you… turn… it… maybe just mix it together and serve it with the zucchini flowers…
The beetroots are next...

The beetroots are next…