About this recipe:This courgette flower tempura with goat's cheese and tomato fondue makes for a rich and visually appealing vegetarian appetiser. Using the whole courgette including the flower adds an extra depth of texture with the tomato fondue packing a flavourful punch.
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Add the onion and garlic to a saucepan with a drizzle of olive oil. Sweat down along with the chopped thyme for 2 minutes.
Add the tomatoes and tomato puree, bring to the boil and add in the sugar. Turn the heat down to a simmer and cook for 1 hour until thick. Remember to stir every 5 minutes. Once this has cooked down blitz in a food processor, leave slightly chunky.
Put the self-raising flour in to a mixing bowl, add in the corn flour, salt and soda water, whisk all the ingredients together until you have a batter like consistency, add the ice-cube and place in the fridge for 10 minutes.
Open up the courgette flower and remove the pip. In a bowl, mash the goat's cheese to the consistency of breadcrumbs, add in the chopped shallot, chive and lemon juice. Mix together well and add the double cream until you have a smooth paste and add salt and pepper to taste.
Spoon the mixture into a piping bag and fill the flowers 3/4 of the way.
Heat oil in a deep saucepan for deep frying over medium high heat. Once the oil is hot, dip the courgette flower in to the tempura batter and deep fry for 90 seconds (make sure you don't leave it too long as it will explode).
To serve, warm through the tomato fondue and serve with a petit herb salad.