Dominic Chapman is the head chef and patron of The Beehive in White Waltham, Berkshire. He has been a head chef for Heston Blumenthal and has been awarded two Michelin stars. This is one of his favourite spring produce inspired recipes.
Stuffed Courgette Flower by Dominic Chapman
Serves 4
Ingredients:
4 Courgette flowers
500g Ricotta
2 Courgettes
4 Plum Tomatoes
500g Fresh Peas
8 Baby Artichokes
8 Baby Beetroots
100g Sultanas
100g Pine nuts
300g Black Olive
200g Summer Truffle
3 Lemon
500g white wine
200mls White Wine vinegar
1Litre Hazelnut Oil
500mls Chardonnay Vinegar
200g Dijon Mustard
50g Chervil
50g Basil
Stuffing
500g Buffalo Ricotta
50g Summer Truffle
50g Dried Black Olive
2 Courgettes
40g Sultanas
30g Pine Nuts
Juice of 1 Lemon
Basil
Salt and Pepper
1. Toast pine nuts
2. Chop and dry black olive
3. Bring sultanas to the boil then soak for in water for 10 minutes.
4. Finely dice courgettes and add to ricotta.
5. Once pine nuts and sultanas are cold add to ricotta
6. Finely chop basil then and to ricotta with lemon juice
7. Season well the pipe in courgette flowers.
Preparation time -2 hours
- Vinaigrette
1 litre Vegetable Oil
2oomls Chardonnay Vinegar
1 kitchen spoon Dijon mustard
1. Combine Dijon mustard and vinegar
2. Slowly whisk oil to mustard mix
3. Once emulsified, correct seasoning and store in fridge.
Preparation time- 10 minutes
- Artichokes
8 baby artichokes
1 litre water
500g white wine
200mls White Wine vinegar
5g thyme
2 bay leaves
10 peppercorns
1. Clean artichokes
2. Place in above ingredients
3. Simmer gently until tender
4. Allow to cool in stock
Preparation time- 1 hour
- Beetroot
1kg Beetroot
1Litre water
5g thyme
200mls Red wine vinegar
1. Place beetroot in a pan with water, vinegar and thyme
2. Simmer until tender
3. Cool in stock
4. Peel and store in fridge until required
Preparation time- 45 minutes
- Olives
500g black olives
1. Stone and chop olives
2. Place in dehydrator and dry out for 24hrs
3. Blend to a powder and store in a dry place
Preparation time- 24hours
Dehydrator required
- Sultanas and Pine nuts
1. Toast pine nuts until golden brown
2. Place sultanas in a pan of water and bring to the boil
3. Allow to cool in water
4. Store pine nuts and sultanas separately until required
Preparation time-15 minutes
- Tomatoes
1. Blanch tomatoes for 10 seconds then refresh in iced water.
2. Evenly cut into a small dice
3. Store in fridge until required
Preparation time- 10 minutes
- Peas
1. Pod peas
2. Blanch for 1 minute and refresh
3. Store in fridge
Preparation time- 15 minutes
- To Serve
4 Stuffed Courgette flower
4 Baby Artichoke
4 Baby Beetroot
10g Sultanas
10g Pine Nuts
10g Diced Tomato
10g Fresh Peas
4 Table spoons Vinaigrette
20g Basil and Chervil
500g Ricotta Mix
Preparation time- 1.5 hours
1. Make vinaigrette and add diced tomato, fresh peas, sultanas and pine nuts to it.
2. Clean and cook artichokes then cut into quarters and fry until golden brown.
3. Blanch fresh baby beetroot until cooked then cut into quarters.
4. Dress everything in vinaigrette and season
5. Steam courgette flowers in steamer for 6 minutes or until the courgette begin to soften.
6. Finish with more finely chopped basil, dried olive, grated truffle and chervil. Serve immediately.
- Presentation: This is a very clean dish and I aim to serve it on a large plate. The plate will reflect flowers and the garden but in a very subtle way.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here