Delicious Australia – (11)November 2018

“WE ORDERED THE

CHICKPEAS AND

SPINACH. STRAIGHT

AFTER, WE WROTE

THERECIPEDOWN

ANDITHASBEENON

OUR MENU SINCE.”

Spicedchickpeas

and spinach

CRISPY ZUCCHINI FLOWERS

AND STRETCHED CURD

MAKES 12

“ThisisatributetoJo’sgrandmother,Lidia.

WhenMattwastryingtoworkoutthis

cooking thing, spending time with her in

herbackyard[garden]inBoxHillstartedto

define how he wanted to go about it. There

are great photos of Matt picking zucchini

flowers with Lidia. We’ve refined the batter

slightly,butthefillingisexactly as Lidia

would have done it.”

12 zucchini flowers, trimmed,

stamens removed

1 fiordilatte(freshmozzarella –

substitute bocconcini),

cutinto12cubes

Lightolive oil (substitute sunflower oil),

for deep-frying

Sea salt flakes, to serve

AIOLI

4eggyolks

1 tbs Dijon mustard

4garliccloves,crushed

440ml blended olive oil (substitute

sunfloweroil)

2 tbs white wine vinegar

BATTER

(^1) / 2 cup (75g) self-raising flour
1 cup (250ml) chilled soda water
Fortheaioli,puteggyolks,mustard,garlic
andsomesaltflakesandfreshlyground
blackpepperinafoodprocessorandwhiz
well.Veryslowly,addoliveoil,startingwith
adropatatimetoallowthemixtureto
emulsify before adding the next drop. As
aiolithickens,slightlyincreasetherateof
drips,beingcarefulnottopourtooquickly.
Oncethe oil has been incorporated,
mixtureshouldresembleaverythick
mayonnaise. Add the vinegar, followed by
134 delicious.com.au