PRESERVED LEMON AN MAISIE KEBBUCK STUFFED COURGETTE FLOWERS, BROAD BEAN AND FENNEL SEED CRACKER CRUMBLE AND CELERIAC FONDANT
Preserved Lemon and Maisie Kebbuck stuffed courgette flowers – Serves 1
In a bowl mix together the ricotta, egg, lemon puree, marjoram, zest, kebbuck and bread crumbs. Season to taste and put into a piping bage with a medium round nozzle.
Gently open up the flower at the top being extra careful you don’t tear the petals. Grab your pipping and pipe the filling into the middle and at the end of the flower fold in the petals. Place on a tray lined with parchment paper and bake for 8 mins.
Celeriac Fondant – Serves 3-4
Peel the celeriac and slice width long 2cm thick rounds. Using a cutterand utilising as much of each slice cut out small round discs , lay these in a parchment lined ½ sized deep gastro and pour the milk around them so in comes at least 1/3 of the way up the sides of them. Then dolp the butter around and season. Bake in the oven for roughly 30 mins until the soften and start going golden on the top.
Broad bean and fennel seed wafers – Serves 15
Blend all your ingredients in the food processor until they are a smooth thick paste.
Spread super thin and even onto a silicone mate and sprinkle with sesame oil.
Bake in a 170°C over until it resembles a soft biscut. Take out of the oven cut into triangle shards and further dry it out in the hot box for a few hours