Squash blossoms and chive flowers

I am always seduced by beautiful produce. Even when I cannot see any practical or immediate use for it, I still have to buy it. A very good point in case is the incredibly pretty squash blossom. I have seen and attempted many recipes with this flower, usually involving some sort of stuffing mixture like ricotta or cream cheese, trying unsuccessfully to prise open the petals and remove the stamen without ripping the delicate things. Battering and frying them is something that always looks so wonderful in recipe books, but is difficult to achieve at home without making a mess and ruining them. So, how can they be used without mastering the stuffing and battering technique?

I was very excited and relieved to read that the stamen does not necessarily need to be removed, as it isn't toxic and the blossom itself doesn't even need to be cooked. Now, I had many opportunities to use this zucchini tasting flower. It can be shredded and added to a frittata, perhaps with some ricotta or goat cheese. It can also be fried along with it's parent plant zucchini or squash, which have been cut into chunks and roasted with some salt, pepper and a little chili powder. Another option is to toss them into a salad whole, or shredded, for a splash of bright orange or simply used raw as a vegetable in it's own right, added at the last minute to a medley of sauteed onion, bell pepper, spinach and Prosciutto for a taco, as above top. (Recipe at bottom of post)

 

If you grow your own zucchini, you will be rewarded with the female flowers protruding from the ends of the emergent mini zucchini. These can be eaten whole and look especially cute when cooked and presented in their entirety in a dish.  

 

Chive flowers are far more delicate and wispy than the bold, bright squash blossom. The lilac colour appeals far more for aesthetic value than taste, although they do add a delicate and subtle hint of the flavour of onion when the actual vegetable would be too overpowering in a dish. Below are three recipes that have utilised these 2 beauties of the vegetable kingdom, although, if I'm being honest, they are far more gratuitous than necessary for the dishes to work, think more in terms of superfluous accessories than practical basics.

Recipe : Coleslaw with toasted almonds, dried apricots and courgette flowers (Courgette is the European word for zucchini) This recipe is part of a collection for the ultimate pulled pork sandwich.

1/2 white or red cabbage, very finely shredded

5 radishes, sliced into thin rounds, then shredded

5 dried apricots, sliced thinly

2 tbsp slivered almonds dry fried in a pan until fragrant and golden brown

2 zucchini blossoms, shredded

4 chive stalks, sliced thinly

4 chive flowers, petals separated

4 tbsp mayonnaise

1 tsp Dijon mustard

1/2 tsp sugar

1 tsp rice wine vinegar

1/8 tsp salt

In a large bowl, mix together the cabbage, radishes, apricots, almonds, blossoms, chives and chive flowers.

In another bowl, mix together the mayonnaise, mustard, sugar, vinegar and salt. Pour over the coleslaw and mix very thoroughly. Leave to stand for a few moments but serve quickly to retain the crunch of the cabbage.

Recipe : Taco with crispy Prosciutto, bell pepper, kale and squash blossoms

1 tsp oil and 1 tsp butter

1/2 small red bell pepper, seeded and sliced finely

1/2 small green pepper, seeded and sliced finely

1 handful mixed Summer braising greens or 1 handful kale, shredded

3 slices Prosciutto

2 tsp bottled BBQ sauce

2 tsp salsa, (I used tomatillo variety)

1/4 cup crumbly, sharp cheese

2 squash blossoms, sliced finely

1 small tortilla

Heat the butter and oil in a pan over medium heat and add the peppers and greens or kale. Saute together until the greens are wilted and the peppers soft.

Add the BBQ and salsa and stir together well. Reduce heat and keep warm.

Either: place the Prosciutto between 4 pieces of kitchen towel and cook on high for 2 minutes in the microwave or fry in a pan until brown and very crisp. Drain and crumble to pieces when cool.

Mix the Prosciutto with the vegetables and spread over the tortilla.

Sprinkle or grate the cheese on top and add the squash blossoms. Roll up and enjoy.

Recipe :Taco with pulled pork, radishes and chive flowers

1 small tortilla

1/4 cup pulled pork (recipe here)

2 tsp bottled BBQ sauce (if you're not using the BBQ sauce recipe from the pulled pork)

1 tsp oil 

1/2 small red bell pepper, seeded and sliced finely

1 handful mixed greens

2 radishes, finely sliced

1 chive flower, separated

1 tsp sour cream

1 tsp salsa

Heat the oil in a pan over medium heat and fry the pepper and greens until soft and wilted.

Reheat the pulled pork (a microwave is best for this) and add the BBQ sauce, mix well.

Spread the sour cream and salsa on the tortilla, top with the pulled pork, then the pepper and greens, finally adding the radishes and chive flowers. Add some cheese if you like and roll up and eat.