Nornie Bero's minty zucchini flowers with warrigal greens verde

Name: Minty zucchini flowers with warrigal greens verde recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 250g zucchini, finely chopped; 2 long green shallots, finely chopped; 50ml pure (thin) cream; 50g bread, crust removed, roughly torn; 1 egg, lightly beaten; 1 garlic clove, crushed; 20.00 ml dried river mint leaves; 1 tsp ground native basil; Pinch ground saltbush; Pinch ground pepperberry; 6 large (or 14 small) zucchini flowers; 60g warrigal greens; 250.00 ml basil leaves; 80ml olive oil; Juice of 1 lemon; 1 tsp dried river mint leaves; 1 tsp capers; 1/4 tsp ground peppermint gum

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P33 Minty zucchini flowers with warrigal greens verde

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by Nornie Bero

Feb 28, 2023

Nornie Bero gets fresh with zucchini flowers, using zingy native herbs to create the ultimate sensational summer side.

2 tbs extra virgin olive oil
250g zucchini, finely chopped
2 long green shallots, finely chopped
50ml pure (thin) cream
50g bread, crust removed, roughly torn
1 egg, lightly beaten
1 garlic clove, crushed
1 tbs dried river mint leaves
1 tsp ground native basil
Pinch ground saltbush
Pinch ground pepperberry
6 large (or 14 small) zucchini flowers

Warrigal greens verde

2 cups (60g) warrigal greens
1 cup basil leaves
1/3 cup (80ml) extra virgin olive oil
Juice of 1 lemon
1 tsp dried river mint leaves
1 tsp capers
1/4 tsp ground peppermint gum

Method

1.

Heat oil in a medium, deep frypan over medium heat. Cook zucchini and shallot, stirring occasionally, for 8-10 minutes until liquid evaporates and zucchini is tender. Transfer to a fine sieve and set aside for 10 minutes to strain. Discard liquid. Return mixture to pan. Add cream and cook, stirring, over medium-low heat for 6 minutes or until thickened slightly. Set aside to cool slightly.
2.

Soak bread in a bowl with egg and garlic for 15 minutes until bread has softened.
3.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
4.

Process bread mixture, river mint, native basil, saltbush and pepperberry in a food processor until smooth. Fold into zucchini mixture. Spoon into a piping bag fitted with a 1cm plain nozzle, or simply cut a 1cm opening in the piping bag. Pipe mixture into zucchini flowers and twist tops gently to seal. Place on prepared tray. Bake for 20 minutes.
5.

For the verde, blanch warrigal greens and basil in a saucepan of boiling water for 15 seconds then transfer to iced water to cool. Squeeze out excess water. Whiz in a food processor with remaining ingredients and a pinch of salt flakes until smooth. Drizzle verde over zucchini flowers to serve.