Shane Delia’s stuffed zucchini flowers

Photo: Shane Delia’s stuffed zucchini flowers

We’ve long been fans of Shane Delia’s creative Middle Eastern cuisine, and we’re thrilled to have him design the entrée and main course for Festival favourite Bank of Melbourne World’s Longest Lunch, alongside dessert wunderkind Adrian Zumbo.

Recreate a bit of his Maha magic at home and rustle up something special with zucchini flowers.

Thyme and parmesan crumbed zucchini flowers, zucchini and rice filling, amoretti  gremolata

Thyme and parmesan crumb

50g thyme
80g parmesan
300g breadcrumbs, fine
25g coriander seeds, crushed
10g cumin seeds, crushed

Combine all ingredients, keep refrigerated until required.

Zucchini and rice filling

400g zucchini, grated and sautéed
200g arborio rice
200g brown onion, peeled and finely diced
800ml vegetable stock
100g parmesan, finely grated
100g parsley, picked, washed and finely chopped
salt and pepper to taste

Sauté onion in a pot, when translucent add rice and stir through.
Add stock a ladle at a time whilst continuously stirring until risotto is cooked and al dente.
Finish with parsley, parmesan, zucchini and seasoning
Allow to cool, keep refrigerated until required.

Amoretti gremolata

300g amoretti biscuits, coarsely crushed
zest of 3 oranges, microplaned
200g parsley, picked, washed and finely chopped
salt and pepper, to taste

Combine all ingredients. Keep refrigerated until required.

Candied onion mayonnaise

250g stiff mayonnaise base
1/4 brown onion, peeled and finely sliced

Place the chopped onion in a vac pac bag and seal tightly. Cook in a pot of boiling water for 1 hour, remove from bag and pass the remains through a sieve.  Puree the cooked onion in a food processor and add mayonnaise until combined.

Transfer to a squeeze bottle and refrigerate until required.

To assemble

Remove bud of the zucchini flower, and using a paring knife, spear the stem

Fill each zucchini flower with the rice filling about halfway and twist the flower to close.

Brush with egg wash and use the thyme crumb to coat the zucchini flower, not the stem.

Cook in 180-degree deep fryer until golden (approx. 2-3 mins).

To serve, sprinkle the  zucchini with gremolata and serve with mayonnaise.


This recipe is courtesy of Peter Rowland Catering who have recently teamed up with Shane to create a range of bespoke menus and dining concepts Rowland by Shane Delia for their venues and private events.

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