For the zucchinni:
Lay the diced zucchini on a towel. Season with curry powder and salt. Set aside. Place the California raisins in a pan, cover with water and bring to a boil. Strain and add the olive oil. Set Aside. Heat some frying olive oil in a pan and sauté the garlic and zucchini for 3 minutes. Season with salt and pepper. Add in the almonds and California raisins, the chicken jus and the chopped mint.
For the garnishes:
Deep-fry half the mint leaves in hot frying olive oil until crispy. Peel and finely slice the spring onion. Dust with flour and fry in the same manner. Divide each zucchini flower into 4 pieces, then dip the portions into a mixture of water and flour and fry until crispy. Lay on absorbant paper. Finely slice the chorizo sausages lengthwise and pan-fry.
Makes 4 Servings. Place the zucchini, almonds and California raisins at the center of each serving dish. Spoon a ring of chicken jus around. Garnish with the zuchini flowers, onion, chorizo and mint leaves. Serve immediately.
50g spring onion
4 zucchini flowers
100g chorizo (Spanish sausage)