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

Ingredients

Burrata

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

Method

Burrata

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.