Method

Chef: Alastair McLeod

Grilled Baby Zucchini
1. Push a bamboo skewer through one end of four baby zucchini; keeping another skewer parallel, push it through the other end of the zucchinis to secure them. Repeat with the remaining zucchinis to form 4 kebabs. Brush with the olive oil and transfer to a large dish. Sprinkle with the garlic and parsley, season with salt and white pepper and let marinate at room temperature for 30 minutes.

2. Meanwhile light barbecue and prepare the dip (see below). 

3. When ready to cook, scrape the garlic off the kebabs and grill over a hot fire for about 2 minutes per side, or until lightly charred and just tender. Serve the kebabs with the dip and the battered flowers.

Zucchini Dip
1. Heat 1 tablespoon of the olive oil in a medium skillet. Add the zucchini, garlic and onion and cook over moderately low heat, stirring occasionally until tender, about 8 minutes. Season with salt and pepper, transfer to a platter and refrigerate until chilled, about 20 minutes. 

2. Scrape the mixture into a blender, add the basil and the remaining 1 tablespoon of oil and blend until smooth. Scrape into a bowl. Stir in the lemon juice and season with salt and pepper. 

Beer Battered Zucchini Flowers
1. Preheat oil to 180°C.

2. Sift flours and salt. Make a well and pour in beer and mineral water. Whisk from the centre, slowly drawing in the flour. Once smooth, refrigerate and rest for 30 minutes. Dust flowers lightly with flour then dip in batter. Shake off excess then deep fry until golden. Drain well and season lightly.

*  This information was sourced from '9am with David and Kim'