Ingredients
- 2 large baking taters
- 300 g salt cod, drenched
- 2 teaspoon chopped thyme
- 1 bay leaf
- 3 cloves garlic clove, crushed
- 250 ml hot cream
- 125 ml essential olive oil
- 1 lemon, zest only, finely grated
- salt and pepper
- 6 small courgettes, with flowers
For that chorizo mixture
- 2 tablespoons of essential olive oil
- 1 cooking picante chorizo, diced
- 12 cherry tomato plants, halved
- 9 tulsi
- 2 teaspoon balsamic vinegar, or cabernet sauvignon vinegar
- handfuls rocket
- vegetable oil, for deep-frying
- 400 g self-raising flour, plus extra for dusting
- 400 ml cold water
Method
1. Preheat the oven to 180C/gas 4. Put the taters on the oven shelf and bake until soft. When done, remove in the oven, decline in half, scrape the flesh and mash it.
2. Meanwhile, rinse the drenched salt cod and put inside a saucepan using the thyme and bay leaf. Cover with water, provide the boil, and simmer before the salt cod flesh falls from the bone, roughly 10-fifteen minutes. Drain and hang aside until awesome enough to deal with. Meanwhile, heat the cream to scalding point in a tiny milk pan.
3. Flake the cod, carefully discarding any bones. Devote a mixer with garlic clove and mashed potato and pulse, progressively adding the new cream adopted through the essential olive oil. Add half the grated lemon zest, then season to taste with pepper (along with a little salt if required).
4. Carefully trim the flowers in the courgettes. Lightly open the flowers and eliminate the pollen stems. Fill each flower with brandade and twist the tops of every flower to secure. Refrigerate until available.
5. To start the chorizo mixture, go ahead and take courgettes you chop in the flowers and slice into 1cm models. Heat half the essential olive oil inside a large shallow fry pan. Add some courgettes, season and saut for one minute. Make use of a slotted spoon to get rid of them in the pan and hang aside.
6. Heat the rest of the oil and fry the chorizo on the high temperature for just two minutes. Add some tomato plants and prepare for any further minute. Return the courgettes towards the pan and add some remaining lemon zest and half the tulsi. Add some vinegar and stir until it bubbles away. Set the chorizo mixture aside.
7. Heat the vegetable oil to 180C-190C inside a deep-fat fryer, wok or deep heavy based saucepan. Put the flour along with a pinch of salt inside a bowl and whisk within the ice-cold water to create a batter. Once the oil is hot, gently dust the courgette flowers with flour. Dip each flower in batter and fry in batches two at any given time until crisp and golden, roughly 1-2 minutes. Drain on absorbent paper.
8. Put the warm chorizo mixture and rocket on serving plates and top using the remaining tulsi and also the hot stuffed courgette flowers.
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