Ep30 Neena and Belinda - Haloumi Stuffed Zucchini Flowers with Peperonata
© Pepe De Hoyos
- 3 Red capsicums
- 1 Yellow capsicums
- 1 Green capsicum
- 60ml Olive oil
- 5 Red onions sliced
- 6 Garlic cloves sliced
- 40 Baby capers
- 3 Anchovies
- 8 Tomatoes, peeled, diced
- 3 tsp. Chopped thyme
- 3 tsp. Chopped rosemary
- 6 Tbsp. Chopped basil
- 10 Zucchini flowers with the baby zucchini attached
- 3 Punets of baby watercress
- 3 Bunches of purple basil
- 3 Lemons, juiced
- Olive oil
- 500g Mainland Special Reserve Haloumi, cut into 2 cm dice
- Coconut oil High heat – for frying
- 1/2-3 Cups Cold larger
- 3 Cups Spelt flour
- Salt n pepper
- Remove the stamens from zucchini flowers and stuff with a cube of halloumi-wrapped in a basil leaf, twist the top of the petals and set aside.
- Place the capsicums over on a gas hob and blacken the skins, [place into a bowl and cover with glad wrap to sweat so they are easier to peel, peel and discard the seeds when cooled.
- In a pan, sauté onions, garlic, anchovy, rosemary, thyme and chilli till golden. Add capsicums, tomatoes, capers and cook over medium low heat until soft and reduced. Add balsamic vinegar and lots of torn fresh basil, season, taste and adjust if necessary.
- Make the batter for the flowers, by mixing together the spelt and beer to get a consistency of runny cream, season. Dip zucchini flowers only in the batter and deep-fry in coconut oil until golden and crispy. Drain and season with salt.
- Place your pepperonata on plates in a circle mould. Top with your salad of purple basil and baby cress, dressed with a little lemon juice and olive oil. Top with your crispy zucchini flower and garnish with rosemary flowers.
This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.