Seafood Stuffed Courgette Flowers on a Cauliflower puree

An audition dish from MasterChef Ireland 2012


Cauliflower purée
  • 1/4 head of cauliflower
  • 175 ml full milk
  • 30 g unsalted butter
  • pinch sea salt
  • juice of ½ lemon.

  • 10 cooked crab toes
  • 6 cooked king prawns
  • 1 finely chopped scallion
  • 1/2 chopped red onion
  • 1 finely chopped garlic
  • 1/2 chopped medium red chilli
  • 1 teasp lemon zest
  • juice of 1/3 lime
  • 2 teasp brown sugar
  • 1 tbsp extra virgin olive oil
  • 1 generous knob of butter
  • sea salt and cracked black pepper to taste

Chilli glaze
  • 1 tblsp caster sugar
  • 2 tblsp white wine vinegar
  • 1 tblsp finely chopped red pepper
  • 1/3 finely chopped red chilli
  • 1 small thumb ginger finely grated

  • 50 g plain flour
  • 20 g cornflour
  • 0.25 tsp baking powder
  • 0.25 tsp sea salt (crushed)
  • 100 ml ice cold sparkling mineral water
  • 2 ice cubes

Frying and garnish
  • 250 ml vegetable oil
  • 1 tblsp toasted almonds


  1. Start with cauliflower puree: Melt butter in saucepan, while waiting chop cauliflower.
  2. Add cauliflower into butter stir, turn down and cook for 3 / 4 minutes.
  3. Add salt milk and lemon juice, simmer for ten mins.
  4. Dissolve sugar in vinegar in small saucepan over medium heat.
  5. Very finely chop pepper and chilli for glaze, when sugar is dissolved add in chilli, pepper and grated ginger.
  6. Simmer gently for approx 10 mins. Switch off and add the three prawns, coat with glaze and leave in pan.
  7. While waiting make stuffing: Chop veg ,strip crab meat and 3 prawns (chop)( reserve a little crab for garnish)
  8. Switch off cauliflower, Blitz until smooth puree with hand held blender, season with salt and pepper to taste.
  9. Adjust lemon seasoning if necessary
  10. Put olive oil and butter in small frying pan, when butter is melted add in chopped veg and sweat on low to med heat.
  11. Add lemon, lime, sugar, salt and pepper.
  12. Taste and adjust seasoning as necessary.
  13. Switch off heat and stir in seafood. Leave aside

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