INGREDIENTS
Black Olive Oil
500 g black olives, pitted
200 ml olive oil
1 teaspoon Sea Salt
Herb Oil
1 lemon
200 ml grapeseed oil
50 ml olive oil
½ cup of small mint leaves
¼ cup flat leaf parsley, picked
Courgette Flower
6 courgette flowers
¼ cup plain flour
Courgette Base
6 courgettes
6 sprigs of thyme
Sea Salt and pepper
Olive oil
Zucchini Chutney
1 tablespoon olive oil
300 g zucchini, cut into 1 cm dice
1½ tablespoons (30 g) caster sugar
2 tablespoons sherry vinegar
Sea Salt to taste
70 g goat cheese
Beer Batter
½ cup plain flour
200 ml beer (ale)
Sea Salt to taste
2 tablespoons flour, extra
1 litre sunflower oil, for deep-frying
Piperade
1 red capsicum, deseeded and thinly sliced
1 yellow capsicum, deseeded and thinly sliced
120 g brown onion, sliced thinly
2 teaspoons olive oil
2 tablespoons sherry vinegar
25 g caster sugar
¼ teaspoon herb de Provence (Herbies)
200 g canned tomatoes, crushed
Sea Salt, to taste
Garnish
Watercress
Miele Accessories
METHOD
Black Olive Oil
- Place olives on the universal tray on shelf position 2.
- Select Special Applications. Select Drying at 70°C for 3 hours.
- Place the semi dried olives into the bowl of a food processor with the olive oil and salt and blend to a puree.
- Pass through a fine sieve and store the oil in a sterilised jar with a tight lid for up to 1 month.
Herb Oil
- Peel yellow skin from the lemon with a vegetable peeler. Combine oils and lemon rind in a glass bowl, cover with plastic wrap and steam at 62°C for 3 hours. Remove from oven, discard rind and cool the oil.
- Wash the mint and parsley leaves, dry thoroughly.
- Puree the lemon oil and herbs in the small bowl of a food processor and strain through a fine muslin lined sieve. Refrigerate until completely cool, and then pour into a squeezey bottle for serving.
Courgette Flower
- Open the courgette flowers and remove the bud. Place courgettes into a perforated tray. Place a solid tray on shelf position 1, with the perforated tray on shelf 2.
- Steam at 100°C for 2 minutes and allow to cool.
Courgette Base
- Pre-heat oven on Fan Plus at 180°C.
- Top and tail courgette and cut into 10 cm lengths.
- Trim a thin strip from one side of each zucchini so that they sit flat.
- Cut a 1 cm slice from the top of the zucchini and using a teaspoon, scoop out the core and reserve for chutney.
- Dice the offcuts, reserve for zucchini chutney.
- Lightly coat zucchini with oil, place on a baking tray. Season with salt and pepper; sprinkle each zucchini with thyme leaves.
- Bake for 8 minutes, until just softened.
- Remove from the oven and cool.
Zucchini Chutney
- Heat the oil in a large pan on a medium-high heat, Induction setting 7-8, add the diced zucchini and cook for 7-8 minutes or until golden brown.
- Add the sugar, reduce the temperature to medium-low, Induction setting 4-5 and continue to cook until the sugar has dissolved. Add the sherry vinegar and season with salt to taste. Increase heat and cook until the moisture has evaporated.
- Place the mixture in a bowl, covered with plastic wrap and refrigerate until cool.
- When chutney is cool, mix gently with goat cheese to combine.
- Place 1 heaped tablespoon of chutney in the cavity of each zucchini. Set tray aside until required.
Beer Batter
- Combine the flour, beer and salt in a medium bowl and whisk until smooth. Set aside.
Piperade
- Place capsicum, onion and olive oil in a universal tray and cover with plastic wrap. Select Automatic programmes, select Special, select Sweat Onions. Repeat programme if necessary as onions need to be quite soft.
- Add sherry and sugar, stir well and leave to stand for 2 minutes.
- Place mixture into the bowl of a food processor, add herb de Provence and tomatoes and blend to a puree.
- Season to taste with salt and pass mixture through a fine chinois into a small saucepan and set aside.
To Serve
- Pre-heat oven on Fan Plus at 180°C.
- Return baking tray with zucchini to oven and cook for 6 minutes.
- Place pipérade on medium heat, Induction setting 6, stirring constantly until just hot and then keep warm until required.
- Heat sunflower oil in a pan to 170°C.
- Carefully fill each courgette flower with 1 tablespoon of chutney. Gently twist the top edge together to close. Coat the courgette (flower part only), with flour and dip in beer batter before deep frying until crispy and golden brown. Drain on paper towel.
- Place 2 tablespoons of pipérade in the centre of each plate.
- Position a courgette base across the sauce and prop a courgette flower to stand high. Drizzle with herb and black olive oil and garnish with watercress.
Note
- Simon Johnson Sommariva olives were used for this recipe. A 730 g jar yields 500 g olives and enough olive oil to use 200 ml for the black olive oil recipe.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
