Tempura Zucchini Flowers stuffed with Smoked Salmon, Ricotta and Dill



I was very excited to discover that my local fruit and veg store now stocks Zucchini Flowers. The manager could see the excitement on my face and asked –what are you going to make with them? of course I replied –stuff them with ricotta…he stopped me mid sentence and said- you should try it with smoked salmon, so I did and that is how the recipe came about- Tempura Zucchini Flowers stuffed with Smoked Salmon, Ricotta and Dill.
I made  a chive oil and used a smidge of Caramelized Balsamic Glaze, it was lovely and light. I’m going to try Roasted Capsicum and Tomato Puree next time. Since making these and talking to a few friends they gave me inspiration to use risotto in the filling, similar to  Arancini Balls – how delicious!


Tempura Zucchini Flowers Stuffed with Smoked Salmon, Ricotta and Dill


160 g smoked salmon
1/2 tbsp dill, finely chopped
1/2 tsp horseradish cream
2 tbsp cream
3 tbsp ricotta

squeeze of lemon
salt and pepper

10 zucchini flowers

1 egg, lightly whisked
1 cup chilled soda water
1/2 cup plain flour
1/2 cup cornflour


  1. Combine the smoked salmon, dill, horseradish cream, cream and ricotta in a small food processor and blitz until well combined, scrapping the sides as you go. Taste, season with salt and pepper and a squeeze of lemon. Fill a piping bag or snaplock bag with mixture, set aside.
  2. Prepare the zucchini flower by opening it up and removing the yellow stamens, they will just snap off . Pipe your mixture into the zucchini flower till it reaches the splits in the top, seal the flower by twisting or pressing together.
  3. To make tempura, add whisked egg with the soda water,  add the flours, only mix enough to combine, it will be lumpy.
  4. Line a tray with paper towels. Bring a deep fryer or saucepan one third full with oil to 180c, test with a bit of bread, it should brown in 15 secs.
  5. I did 2 at a time, dip in batter and place into oil, they will take 2 mins, remove with a slotted spoon and drain on paper towel, continue with the remaining flowers.
  6. Serve with your desired accompaniment.

Warm Duck Salad with Orange and Fennel

Warm Duck Salad with Orange and Fennel

 My days have been pretty slow, being sick puts such a downer on your mood. All it takes is some nice produce or more to the point…DUCK to get me excited, now I’m feeling slightly human.This recipe was adapted from  Curtis Stone’s Asian Duck Salad.I love the combination of orange and fennel, the sweetness of the orange cuts through the aniseed flavours of the fennel and they all come together to balance the richness of the duck. Perfect!
It will only takes 30 minutes, cook the duck (or even quicker,buy ready cooked duck breasts), prepare the salad and whip up the dressing. You could use chicken or spatchcock and the dressing will last a couple of days in the fridge.


Warm Duck Salad with Orange and Fennel

(serves 4)

4x duck breasts, cooked to liking and sliced, or precooked duck
1 Fennel, finely sliced
1 Shallot, Julienne
1 Lebanese Cucumber, cut into ribbons
2 cups of Baby Spinach
2 Segmented Oranges

1/4 cup Fresh Orange Juice
2 tbsp Sweet Chili Sauce
2 tbsp Soy Sauce
1 tbsp Hoisin Sauce
1 tsp Sesame oil


  1. Cook the duck to your liking , cover and set aside to rest.
  2.  Whisk dressing ingredients in a bowl or pour into a glass jar and shake to combine.
  3. Place all salad ingredients into a large bowl, toss, then pour over half the dressing and toss again.
  4.  Arrange salad on serving plates, top with sliced Duck and the remaining dressing.