Part of the menu from our English Wine Summer Feast at the Princess Royal with Virgina Coates from Cotes & Seely. The genius behind them lies in the simplicity but with the perfect combination of sweet and salty, hot and crisp. Courgette flowers are in season in the UK from early summer and there’s plenty around, so this is an ideal for summer dinner party. It’s important you get a semi firm goats cheese. This will ensure that the cheese only partially melts when deep-fried.
12 courgette flowers stalks in tact
120g ricotta divided into 12 rough balls
Runny blossom honey for drizzling
2 litres of vegetable oil for frying
For the batter
150g plain flour (sifted)
2 tsp baking powder
450ml sparkling water
Firstly make the batter. Tip the flour and baking powder into a bowl. Whisk in the water and ensure everything is incorporated well. Leave to rest.
Pour the vegetable oil into a deep-sided pan or deep fat fryer. Slowly heat up to 180oc or when a little bit of the batter is dropped in and it fizzles and browns immediately. Keep the oil at a steady temperature.
Carefully peel down the petals of the flowers and remove the stamen. This can be bitter.
Mould a piece of cheese and then stuff it into the flower and twist the leaves back up to form a tight seal. Be careful with the petals they are very delicate and will tear easily. Cut a small slit in the bottom of the courgette stalks. This will help speed up the cooking process of the courgette in the fryer.
Carefully dip the flowers, in batches-two or three at a time- into the batter and then place in the fryer. Cook the flowers until they are golden brown on both sides. You will need to turn the flowers during this process to cook both sides. When ready, remove the flowers from the oil and drain well and keep warm. Continue cooking the other flowers in the same fashion. When the flowers are all ready and drained of excess oil, transfer to serving plates and drizzle with honey.
With long summer days in full swing, our terraces are made for aperitivos and catching up with your favourite people. Join us this weekend.
Next up in our Cubitt House Eats With series: the brilliant Josh Katz, chef behind Berber & Q and Shawarma Bar.
Join us at The Orange on Wednesday 10 September for one night only, with sharing plates of smoky, spiced dishes, Hayman’s Gin cocktails and a signed cookbook to take home.
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Fifth-generation distillers James and Miranda Hayman know a thing or two about the perfect G&T.
As our Cubitt House gin of choice, @haymansgin brings proper London Dry Gin to the bar and a long family legacy with it.
We caught up for a chat about our shared love of London, working together, the importance of family within business and that crucial question of when is it too early in the day for a gin cocktail. Read the full blog at the link in bio.
You didn’t plan on dessert. But that’s the thing about a long afternoon at Cubitt House: there’s always room for one more course, and the perfect pairing to go with it.
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