Burrata Roast Red Pepper Sherry Vinegar Gastrique Ovendried Tomato Basil, Cumin Micro Herbs

Robert Kirk

Robert Kirk

10th April 2020
Robert Kirk

Burrata Roast Red Pepper Sherry Vinegar Gastrique Ovendried Tomato Basil, Cumin Micro Herbs

60 min

Italian Cheese Course Anti Pasti



  • 125 g Piece (drained slightly)
  • Extra Virgin Olive Oil for Marinating Cheese
  • Freshly Ground Black Pepper Seasoning Marinating
  • Sea Salt for Seasoning/Marinating



Slightly drain and marinate in advance with freshly cracked black pepper sea salt and Quality Extra Virgin Olive oil.

Red Peppers 1/2 ea

Lightly oil and season char evenly on charcoal grill. Cover for 20 minutes then peel and deseed (do not rinse under running water) Season lightly oil again and mark well on grill slice into strips.

Oven Dried Cherry Tomatoes

Using Ripe Cherry Tomatos on the Vine, score small x in bottom of each leave small part of stem on for decoration, blanch for apx 10 seconds in boiling water, Refresh immediately in ice water.

Peel skin upwards but don't totally remove (like flower petal

Marinate with sugar Sea Salt ground Black Pepper and picked thyme place in low oven overnight to dehydrate appx 50% to concentrate flavor. Alternatively under heat light or Dehydrator

Sherry Gastrique

Caramelize 20 g of Turbinado sugar in a heavy bottom Sauce pan, Deglaze with 100 ml finest quality Sherry Vinegar, Cook until syrupy. Pour over grilled peppers.
For Service
1. Place well marinated Burrata on plate,
2, Slightly warm through Red Peppers Gastrique. Lay peppers in parralel lines around Cheese drizzle extra juice/ gastrique on peppers. Top Cheese with 3 pc semi dried tomato. Garnish with torn basil and sprouts

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