Breville BDF500 Stuffed zucchini flowers with feta and basil, Japanese Miso glazed eggplant

Recipes

Stuffed zucchini flowers with feta and basil

Serves 4 as an entrée

INGREDIENTS

1 cup flour Pinch salt

1 cup water

2 teaspoons olive oil

1 egg, separated

16 zucchini flowers

150g marinated goat’s cheese feta

1 tablespoon finely chopped basil Salt and freshly ground black pepper

METHOD

1.Mix flour and salt together and whisk in water, oil and egg yolk. Set aside to rest for 30 minutes.

2.Fill deep fryer with 4 litres of oil and preheat to 180°C.

3.Gently wash zucchini flowers and pat dry with paper towel. Open each flower and remove stamen from inside; Discard.

4.Mash goat’s feta and basil together and season with freshly ground black pepper. Spoon a teaspoonful into each flower and press petals together to enclose.

5.Whisk egg white to soft peaks and fold through batter. Coating one at a time, dip each zucchini flower into the batter and lower into the hot oil. Cook in batches of 4 for 3-4 minutes or until crisp and golden. Drain on paper towel and season with salt. Repeat with remaining batter and zucchini, making sure to reheat the oil between batches. Serve immediately.

Japanese Miso glazed eggplant

Serves 4-6

INGREDIENTS

2 tablespoons mirin

2 tablespoons sake

3 tablespoons shiro miso

2 tablespoons sugar

1 teaspoons sesame oil

6 Japanese eggplants

1 tablespoon sesame seeds

2 green onions, sliced

METHOD

1.Fill deep fryer with 4 litres of oil. Preheat to 190°C.

2.Combine mirin and sake in a small saucepan and bring to the boil over medium high heat. Boil for 1-2 minutes to cook off the alcohol. Remove and stir in miso and sugar until thick and smooth.

3.Reduce heat to low and return miso mixture to the stove. Cook, stirring occasionally for 5 minutes. Remove and cool completely; stir in sesame oil and set aside.

4.Slice eggplants in half lengthways and score flesh in a criss-cross pattern. Pat dry with paper towel.

5.Place 3-4 halves into the basket and carefully lower them into the hot oil. Cook 1-2 minutes. Remove and drain on paper towel. Repeat with remaining eggplant making sure to reheat the oil between each batch.

6.Preheat a grill on High. Lay cooked eggplant, cut side up, onto a baking tray lined with baking paper, and brush with miso glaze. Sprinkle with sesame seeds. Grill for 2-3 minutes or until golden and hot.

Serve immediately topped with slice green onions.

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