Combining the Asian method of steaming in a bamboo basket with a stuffing infused with North African spices, a new dish is born!
A whole buttercup is stuffed with the combination of chicken and prawn mince, along with sautéed shallots and porcini mushrooms in an exotic mix of ras el hanoult spices and a splash of Sauvignon blanc. It is then steamed, allowing the flavourful juices and spices to mingle and permeate the soft, sweet flesh of the buttercup.
Doesn’t it look majestic with its beautiful crown? I can imagine this to be a unique centerpiece for a special meal shared with family and friends!