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Dan Hong's salt and pepper calamari with lime aioli

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Stuffed zucchini flowers

"Zucchini flowers are always served as a starter with a dollop of sheep's milk yoghurt in Crete, where they're picked first thing in the morning before the petals close," says John Rerakis.

You'll need

60 ml (¼ cup) olive oil 1 onion, finely diced 250 ml (1 cup) tomato passata ½ cup (firmly packed) each dill and mint, finely chopped, plus extra leaves to serve 1 tsp ground cumin 200 gm (1 cup) long-grain rice 30 zucchini flowers, stamens removed


  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and stir occasionally until tender (2-3 minutes). Add passata, herbs and cumin, season to taste and bring to the boil. Add rice, stir to combine, remove from heat and set aside to cool to room temperature.
  • 02
  • Preheat oven to 170C. Carefully open petals of a zucchini flower and place a teaspoon of rice mixture inside, taking care not to tear the petals, then twist tops of petals to enclose. Repeat with remaining zucchini flowers and rice mixture. Place in a single layer in a large lightly oiled roasting pan, season generously to taste and drizzle with extra-virgin olive oil. Add enough water to come one-third up zucchini flowers and bake until just tender (20-25 minutes). Serve hot scattered with extra dill and mint.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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