Courgettes with quinoa, ricotta and roasted corn

Courgettes with quinoa, ricotta and roasted corn

By Reynolds

Serves four

Ingredients: 

For the stuffed courgette:

  • 60g organic black quinoa
  • 200ml still mineral water
  • 2 large spring onions, finely chopped
  • 30g roasted corn kernels
  • 15g butter
  • Sea salt and cracked black pepper, to taste
  • 1 medium-sized yellow courgette, cut into four, seeds removed with an apple corer
  • 100ml vegetable stock

Courgette flower:

  • 4 courgette flowers, fruit still attached
  • 40g hazelnuts, toasted and roughly chopped
  • 400g buffalo ricotta
  • 20g fresh basil, roughly chopped
  • Zest of 1 lemon
  • Sea salt and cracked black pepper

Courgette fritter:

  • Large courgette, cut into fine julienne
  • 40g roasted corn kernels
  • 2 large spring onions, finely chopped

Roasted pepper and tomato sauce:

  • 2 red peppers, halved and deseeded
  • 2 large tomatoes on the vine, halved, retain the vine
  • 50ml olive oil
  • 2 garlic cloves, crushed
  • 1 banana shallot, roughly chopped
  • 150ml vegetable stock
  • Pinch of sugar
  • Splash of good balsamic vinegar
  • Sea salt and ground white pepper
  • ¼ mild green chilli, finely chopped
  • ¼ tsp smoked paprika
  • 15g mature Parmesan, finely grated
  • 20g self-raising flour
  • Vegetable oil for deep-frying

To finish:

  • 2 baby courgettes
  • Olive or rapeseed oil
  • 4 Marzanino tomatoes, blowtorched
  • Baby basil leaves
Preparation method: 

Stuffed courgette:

  • Soak the quinoa in cold water for 20 minutes, rinse and drain well in a fine sieve. Place in a saucepan, cover with the mineral water and season with salt. Cover the pan with cling film and bring to a very gentle simmer. When the quinoa has absorbed all the water and is cooked, drain in a fine sieve.
  • Meanwhile sauté the spring onions and corn in the butter, add the cooked quinoa and check seasoning. Stuff the courgette with the quinoa mix, place in a baking tray and add the vegetable stock. Cover with foil and bake in the oven at 160°C for approximately 20 minutes until just cooked and the courgettes are tender but not coloured.

Courgette flower:

  • Gently remove the stamen from the inside of the courgette flowers trying not to dislodge the flower from the fruit.
  • Combine all the other ingredients, retaining 10g of the hazelnuts for garnish. Put the cheese mixture into a piping bag and pipe evenly into the courgette flowers.
  • Gently twist the ends of the blossoms to hold the cheese filling in place. Steam gently until the fruit is just cooked.

Courgette fritter:

  • Mix all the ingredients together in a bowl, cover and allow to stand for at least an hour. (Note: at first the mixture will feel very dry but the salt will draw moisture from the courgette to make a batter.) Depending on the time of year and where the courgette was grown you may need to add more flour to the mixture if it gets too sloppy or a little water if it is too dry.
  • When it’s ready, drop teaspoon-sized pieces into the fryer and cook at 180°C until light, crispy and golden brown.
  • Drain the fritters on kitchen paper and season with a little salt.

Roasted pepper and tomato sauce:

  • Drizzle the peppers and tomatoes with half the oil and season, place in a hot oven (220°C) and roast until starting to blacken slightly.
  • Sweat the garlic and shallot in the remaining oil, add the roasted peppers, tomatoes, tomato vine and vegetable stock.
  • Simmer very gently for 20 minutes, then blitz all ingredients in a Themomix, Vitamix or food processor, pass through a fine sieve and return to a saucepan. Add the sugar and balsamic vinegar and check the seasoning.

To finish:

  • Split the baby courgettes in half lengthwise, brush with a little olive or rapeseed oil, season and cook on a chargrill or solid top.
  • Assemble all the courgette elements onto four plates, add the blowtorched and warmed Marzanino tomatoes, roasted pepper sauce, wild garlic oil, baby basil leaves and toasted hazelnuts.

Copyright 2017 Craft Guild of Chefs

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