The courgettes are up and running wild again. But one of the few compensations is the flowers. Washed quickly in ice cold water, left to dry on a rack (in the shadow, sunlight will wilt them as it does us all).
Beat the pastella from one egg, its weight in fine white flour (fancy having to specify but there are wholewheaters out there ruining a great deal of cuisine), and enough good quality white beer to make a thick cream consistency.
Heat a mix of last year's olive oil and sunflower seed oil, which will permit a higher cooking temperature and preserve the house keeping account, then plunge the flowers into the mixture, drain and immediately into the hot (not burning, watch it) oil. Fish out, drain and place on plate with coarse paper for the fried flowers and pretty greenery at each end.
Salt lightly.
Eat. (Try to avoid gluttony).
The next course was tomato and mozzarella salad under basil, this year's oil, and a touch of s and p.
A cold white Fiume is good too.
(Drink rest of bottle of beer as afterthought).
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6 comments:
White beer!
Who'd a thunk it.
No wonder I never managed to get this righ; thank you so much for the receipt (as dear Jennifer used to call them).
I was told by the wife of the tractor driver, who also does the kitchen garden. Using milk is too heavy and the flowers get too thick a coating.
She also takes giant leaves of sage and does them in the same way - and thin slices of those pink onions that are slightly sweet.
I ran out of pastella before I could try sliced Mars bar but I expect that would benefit from a lighter batter too.
Sliced Mars bar?
Now I fear you are taking the p***.
They're on offer in northern England; though whether they slice them first or just dip them whole into the batter in the fish shops before plunging them in among the frying chips I don't know.
Stuffed with Persian fetta also pleases the palette- bon appetite, from the Aussie anon
All the Aussies cook like angels. How often have I realised it's late and trotted hopefully upstairs to find dinner hitting the table so fast you have to keep fingers well out of the way of the chopping board, flashing knives and whooshing pans of boiling water..
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