WITH CON FROM RICHMOND FRUIT MARKET
Kumara & Caramelised Onion Tortilla
Crispy Zucchini Flowers With Lemon & Mint Filling
Prep 25 mins | Cook 10 mins | Makes 8 175g fresh ricotta 2 tsp finely grated lemon zest 1 / 3 cup mint leaves , finely chopped 8 female zucchini flowers , stamens removed * 2 tbs self-raising flour Vegetable , grape seed or rice bran oil , for frying Sea salt , extra mint leaves and lemon wedges , to serve Batter : 1 cup cornflour ½ cup self-raising flour 1¾ cups iced water
* Female zucchini flowers have a baby zucchini attached to the flower . Gently open the flower and pull out the centre stamen .
To make the batter , combine cornflour , flour and iced water in a bowl . Mix with a knife until just combined ( the mixture will be lumpy ). Set aside for 10 minutes .
Meanwhile , combine ricotta , lemon zest and mint in a bowl . Season with salt and pepper . Stir to combine . Spoon 1 tbs ricotta mixture into each zucchini flower and twist petals to enclose the filling .
Place flour into a shallow bowl . Pour oil into a large frying pan until 5cm deep . Heat oil over medium-high heat until hot . Lightly dust the zucchini flowers in flour then dip into the batter to lightly coat . Cook zucchini flowers in 2 batches , turning occasionally , for 2-3 minutes or until golden . Drain on a rack lined with paper towel . Serve with sea salt , mint leaves and lemon wedges .
Prep 20 mins | Cook 50 mins | Serves 6-8 This delicious slice is perfect for the school lunch box . 1 / 3 cup olive oil 900g kumara ( orange sweet potato ), peeled and cut into 2-3cm pieces 1 brown onion , thinly sliced 2 tsp caster sugar 6 free-range eggs
Preheat oven to 180 ° C / 160 ° C fan-forced . Line a 16cm x 26cm slice pan with baking paper . Heat 2 tbs oil in a large deep frying pan over medium-high heat . Add kumara and cook , tossing often , for 10-15 minutes until golden and almost cooked . Spoon kumara into the slice pan . Set aside .
Add onions and sugar to the frying pan and cook , stirring often , over medium heat for 10 minutes until golden . Toss onions with kumara . Set aside to cool .
Whisk eggs in a bowl and season to taste . Pour eggs over kumara mixture . Bake for 25-30 minutes until set . Stand for 15 minutes . Slice and serve warm with a mixed salad or chill until ready to serve .
Mango & White Chocolate Cheesecake
Prep 35 mins + chilling time | Serves 10-12 This fabulous make-ahead dessert is perfect for easy entertaining . 200g plain sweet biscuits ( like Arnotts Nice ) 100g butter , melted + extra for greasing 2 ripe medium mangoes 10g sachet gelatine sheets ( or 2 teaspoons gelatine powder ) 1 ⁄ 4 cup boiling water 250g white chocolate melts 500g spreadable 60 % -less fat cream cheese 1 ⁄ 2 cup caster sugar 300ml thickened cream 2 passionfruit , pulp removed , to serve
Lightly grease and line the base of a 22cm spring-form pan with baking paper . Place biscuits into a food processor . Process until fine crumbs form . Add melted butter and process until well combined . Press mixture into the base of pan . Refrigerate for 30 minutes .
Meanwhile , wash and dry food processor bowl . Peel 1 mango and remove flesh . Puree mango in food processor bowl . Set aside . Stir gelatine and boiling water in a cup until gelatine dissolves . Set aside . Melt chocolate in a heatproof bowl in the microwave on medium power for 1 minute at a time , stirring with a metal spoon , until just melted . Stir and set aside .
Using an electric hand beater , mix cream cheese and sugar until light and fluffy . Beat in gelatine mixture , melted chocolate and cream . Swirl through pureed mango . Spoon mixture into biscuit base . Cover and refrigerate overnight .
To serve , transfer cheesecake to a serving plate . Peel and slice remaining mango . Decorate cheesecake with mango , drizzle with passionfruit pulp and serve .
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18 ISSUE 137 // OCTOBER 2021 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT