For the last two weeks, I always submitted my entry for Steemit Iron Chef last minute. It wasn't my strategy and I didn't do it on purpose. It's simply because I was quite busy and I have to submit my other entry for another culinary challenge. Since the deadline for another culinary contest is next week, I could concentrate on SIC.

This time, I opted for a simple yet beautiful appetizer made from courgette. I saw this kind of dish when I watched Top Chef and I grabbed that idea and want to make it for SIC. It looks easy, like making sushi but it actually was complicated. I got a lot problems with my mandolin slicer so I had to do it with normal peeler. It worked just fine, no need mandolin in the end. I am quite satisfied with the result, though my canneloni's pattern is irregular.

Yield: One Portion

Courgette and Mushrooms Canneloni

Ingredients

• 1 courgette, trimmed
• 4-5 brown Paris mushrooms
• 2 shallots
• 1 tbsp unsalted butter
• salt and pepper to taste
• water for boiling
• edible flowers for dressing

Methods

• Using mandolin slicer or peeler, cut 1 side of zucchini from top to bottom into long ribbons until you reach the core. Turn zucchini over. Repeat the process, set aside. Dont discard the scrap. We'll use it for the emulsion.
• Chopped the shallots and cut mushrooms into small chunks.
• Heat butter over medium heat, stir shallots and mushrooms until soft and the water from mushrooms is evaporated. Season with salt and pepper. Set aside.
• In a medium pan, boil water. Place a plastic wrap on counter top, place the courgette "ribbon" overlapping to each other. Add in the mushroom filling over the ribbon and roll it like you make sushi. Tie the plastic wrap on both corner. Put it in the boiling water for about 3 minutes.
• Take it out and set aside for plating.

Courgette Thyme Emulsion

Ingredients

• scraps from courgette that we used earlier.
• 1 tbsp olive oil
• branch of fresh thyme
• 1/3 cup vegetable stock
• 1/4 heavy cream
• salt and pepper to taste
• fresh dill for dressing

Methods

• In a small sauce pan, heat oil over medium heat, place the courgette's scrap and fresh thyme. Stir until soft.
• Add in vegetable stock, let it simmer for about 2 minutes, then pour in heavy cream. Season with salt and pepper.
• Using hand blender, blend until it becomes smooth. Set aside for plating.

Raw Courgette Salad

Ingredients

• 1/3 courgette, cut into small cubes, no need to peel
• 1/2 Granny Smith apple, cut into small cubes, no need to peel
• 1 scallion, the green part, chopped
• 4 cherry tomatoes, deseed and cut into small chunks
• 1 tbsp extra virgin olive oil
• 1 tbsp Xeres Vinegar
• salt and black pepper to taste

Methods

• In a small clean bowl, place the courgette, apple, cherry tomatoes and scallions. Mix it well and set aside.
• In anothe small bowl, mix olive oil and Xeres vinegar, season with salt and crushed black pepper.
• Drizzle the vinaigrette onto courgette mixture. Lix it well. Set aside for plating.

PLATING

• Take two courgette ribbons, roll them but leave a place in the middle to put the salad.
• Put the salad in the hole in the center, and dress with fresh dill.
• Using spoon, pour the emulsion on the other side of the plate, be careful not to make a mess.
• Place the canneloni on top of the emulsion, dress with julienne of courgette, fresh dill and edible flowers.
• Ready to serve :-)

I can say that this the first time I dressed my plate like this. It's fun but it requires a lot preparation. Just like @progressivechef said in his previous post, drawing your future plating in a piece of paper helps. Mission is accomplished, I hope the judge like it :-) Special thanks to my mother in law for letting me grab some of her courgette from her garden :-D

If you like my post, please dont hesitate to upvote and resteem. Thank you very much for reading :-)

Cheers,

All work and photos are original and line. Photos were taken with Panasonic Lumix DMC-FZ1000.