Six Senses Bhutan
Six Senses Krabey Island
Six Senses Fiji
Six Senses Fort Barwara
Six Senses Vana
Six Senses Uluwatu, Bali
Six Senses Kanuhura
Six Senses Laamu
Six Senses Samui
Six Senses Yao Noi
Six Senses Con Dao
Six Senses Ninh Van Bay
Six Senses Shaharut
Six Senses Zighy Bay
Six Senses Southern Dunes, The Red Sea (Late 2023)
Six Senses Zil Pasyon
Who doesn’t love being given flowers, especially this bunch, which are healthy for your gut buddies too! The batter is light to promote fit over fat with just the right amount of satisfying crunch for your lunch.
Sambal mahtah, Unani nectar, TPT (see recipes below)
Mix: Place the goat cheese’s and lemon basil leaves into a mixing bowl. Slowly add the olive oil, gently mixing into the cheese with a spatula or spoon. It should be a thick “playdough” like texture.
Fill: Make small half golf ball sized scoops of the goat’s cheese mixture and gently fill the inside of the flower. Reshape so each resembles an unopened flower bud.
Whisk: Mix the ingredients for the batter in a bowl using a whisk. Slowly add water or beer until it coats the back of a spoon when dipped.
Pre-heat: Heat the frying oil to 170˚ C (338˚ F).
Fry: Dust each flower gently in the flour, followed by the batter, then gently lay it stem first into the hot oil and hold for a few seconds until letting go. This will ensure that the flower will not open up. Gently fry each flower until it starts to turn a golden color.
Drain: Remove the flower from the hot oil and place it on a plate or flat surface lined with a paper towel.
Season: Add sea salt to taste. Set aside. If you didn’t use the beer in the batter, you may now take a quick break and have a few sips!
Ladle: Apply one cup of the unani nectar into the middle of a bowl or plate.
Assemble: Place the battered zucchini flowers in the middle. Spoon a generous heaping of the sambal mahtah over the top. Sprinkle the TPT on top.
DF = dairy-free | SF = sugar-free | V = vegetarian
Makes about a half pint (two cups)
Cut: Thinly slice the shallots, garlic, lemongrass, chili, lime leaf and coriander leaves.
Mix: In a bowl add all the other ingredients. Bind together with a spoon.
Season: Add salt and sesame oil, to taste. Set aside.
Blitz: Place all the ingredients into a bar blender and blitz to a fine juice texture. Depending on your preference, don’t strain it if you like a textured juice/sauce. Keep chilled until required.
Making it textured, pretty and tasty (TPT)
(The best bit)
Grate: Using a box grater, grate the coconut meat, turmeric root, ginger and/or fresh fennel (if using).
Slice: Peel and thinly slice the shallots and garlic.
Dry: Place the grated coconut, turmeric, fennel bulb (if using) on a tray with the shallots, garlic, orange peel. Leave outside to dry fully (or in a dehydrator, or oven with residual heat from the baking).
Grind: Using a pestle and mortar, grind all the ingredients into a rough powdered texture. Add the sea salt to taste and a splash of sesame oil at the end. Grind to combine the flavors.
As potent healing agents, plants are nature’s magic. From pickles to body scrubs, here’s how to use the abundance of homegrown, natural ingredients at Six Senses Douro Valley, Portugal to heal you inside and out.