1 kg zucchini
100 g onions
50 g garlic
1/2 tsp chopped thyme
150 ml white wine
1 L milk
50 ml olive oil
Salt to taste
Halloumi Fritters:
80 g sweet corn (pressed out)
40 g zucchini (grated and pressed)
1 egg
2 Tbs plain flour
1/2 tsp baking powder
Pinch of cumin
1 tsp lime juice
Pinch of paprika powder
40 g halloumi (grated)
5 mint leaves (finely chopped)
Salt to taste
Ras el Hanout (North African spice mixture):
10 g ground nutmeg
10 g ground coriander
10 g ground cumin
10 g turmeric powder
10 g salt
5 g cinnamon powder
5 g sugar
7 g paprika powder
5 g ground black pepper
5 g cayenne
5 g ground cardamom
5 g all spice
Zucchini Soup:
Peel the zucchini, keep green skin and blanch separately to make a puree out of it.
Cut the zucchini hearts into 2 cm cubes.
Sweat onion and garlic olive oil, add zucchini and cook on a low heat for 10 minutes.
Add white wine and reduce.
Add milk and simmer for 15-20 minutes.
Blend the soup until a smooth texture, add salt and correct seasoning.
Zucchini Skin Puree:
Blanch the zucchini skin in salted boiling water, then refresh in ice water.
Blend the zucchini skin with olive oil until smooth.
Ras el Hanout:
Mix all ingredients together.
Halloumi Fritters:
Mix egg and flour together.
Combine all ingredients in a bowl.
Take 1/4 of the mixture and blend finely. Combine remaining mixture with the blended mix.
Make quenelles and deep fry until golden brown.
To Serve:
Bring the soup mix to the boil, remove from the stove and add 2 tsp of green zucchini puree, blend with a hand blender until smooth soup consistency.
Place deep fried halloumi fritters and blanched green peas into a soup bowl, top with a sprinkle of the spice mix and drizzle with mint oil. Serve the soup in a jar separately.
Recipe provided by Katers Restaurant