Beer Battered Courgette Flowers Stuffed with Creamy Mushroom - Gaz Oakley

Name: Beer Battered Courgette Flowers Stuffed with Creamy Mushroom - Gaz Oakley
Ingredients: 3 cups mushrooms, finely chopped; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 block silken tofu; 4 tbs nutritional yeast; 4 tbs mixed soft herbs, I used basil, chives, parsley & sometime nasturtium, chopped fine; 2 tablespoons olive oil; 3 tbs plain flour; 3 tbs tahini; Zest & juice 1 lemon; Salt and pepper to taste; 1 cup/120g plain flour; 1 cup/250ml beer (lager or ale); 1 tsp baking powder; Pinch sea salt; 12 courgette or squash flowers; Vegetable oil for frying; 2 cups/500ml passatta; 2 cloves garlic, peeled; 6 basil leaves; 1/2 tsp sea salt; Pinch cracked black pepper; Fresh Basil; Black pepper, crushed; Extra virgin olive oil

www.gazoakleychef.com

Ingredients 3 cups mushrooms, finely chopped 1 small onion, finely chopped 3 cloves garlic, minced 1 block silken tofu 4 tbs nutritional yeast 4 tbs mixed soft

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Ingredients

3 cups mushrooms, finely chopped
1 small onion, finely chopped
3 cloves garlic, minced
1 block silken tofu
4 tbs nutritional yeast
4 tbs mixed soft herbs, I used basil, chives, parsley & sometime nasturtium, chopped fine
2 tablespoons olive oil
3 tbs plain flour
3 tbs tahini
Zest & juice 1 lemon
Salt and pepper to taste
1 cup/120g plain flour
1 cup/250ml beer (lager or ale)
1 tsp baking powder
Pinch sea salt
12 courgette or squash flowers
Vegetable oil for frying
2 cups/500ml passatta
2 cloves garlic, peeled
6 basil leaves
1/2 tsp sea salt
Pinch cracked black pepper
Fresh Basil
Black pepper, crushed
Extra virgin olive oil