Squash & Zucchini flower blossoms are revered in Mexican cookery. Used to make a myriad of soups, tortillas & Quesadillas. These vegetarian Quesadillas have a zesty spring a flavour dressed with new season corn, peas & mint crema.
Ingredients and Methods
Ingredients
- 50ml olive oil
- 6 cloves of garlic finely sliced
- 1 brown onions finely sliced
- 2 jalapenos chilies
- 200g peeled & deseeded very ripe tomato flesh chopped or 2 tins of chopped Italian branded tomatoes
- 2 tbspns cabernet vinegar
- 1 tbspn sugar
- A glass of fruity white wine
- 250ml vegetable stock
- 1 bunch of oregano leaves coarsely chopped
- 1 bunch of mint leaves coarsely chopped
- 300g sliced zucchini flowers
- 100g zuchinni sliced
- 50g pitted manzanilla olives
- 3 lemons zested
- Salt & freshly milled pepper
- 50ml extra virgin olive oil
- 250g ricotta
Quesadillas
- Large Tortillas
- Grated mozzarella or jack cheese
Garnish
- Cooked Sweet corn kernels
- Cooked fresh peas
- Crema
- 1 clove of garlic finely chopped
- 1 bunch of Chopped mint
- 200ml sour cream & seasoning
- 100g coarsely crumbled salted ricotta
Method
1. In a wide heavy-bottom casserole heat olive oil, add garlic, Jalapenos & fry until they begin to caramelise, now add finely sliced onions & cook together until they begin to collapse & cover with a lid, reduce the heat & cook for 10 mins slowly.
2. Add tomatoes then add vinegar, sugar, white wine & stock, cover with the lid once more, bring to the boil, stir in herbs & olives, season to taste, add olive oil, remove from heat, In a wide frying hot pan add a little oil quickly sear all over season well then combine with the rich sauce, warm gently to soften the Zucchini's, then allow to cool then combine with the ricotta & seasoning.
To Assemble & Serve
1. Spread a 1 inch layer of Zucchini filling on the surface of the tortillas.
2. Sprinkle with cheese & fold over.
3. Pre heat a oven to 180 degrees.
4. Brush each Quesadilla with olive oil then gently sear till nicely coloured in a non-stick pan on both sides transfer to a baking tray Bake for 5 mins
4. To serve sprinkle with cooked peas, corn, then drizzle with lashings of crema & a healthy sprinkle of slated ricotta.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
