Burrata

hazelnut / ‘costoluto’ / basil

WEB-Image-Arial-Baratta.jpg

 

#Story
Time

 

So, a lot of these stories may be a bit similar as Cam has introduced me to quite a lot of incredible food over the years but this one is particularly special. Burrata was the kind of thing that made him seem a lot more sophisticated and fancier than he is and completely impressed the pants off of me - quite literally. Those of you that share my love for burrata will know what I’m talking about. I think I tried Gremolata for the first time with Cam too. A good gremolata is out of this world! 

I didn’t think you could get a bad one until we went out for a little date day the other day and got some street food. Cam said he wasn’t hungry but I figured he’s just being that horrendous depiction of how folks think most woman are. You know, the not hungry type but when the food comes along scrans half your plate. So I ordered heavy. Chose about four main dishes. Three of them - bangin’! The last one I made the mistake of upgrading the side of truffle parmesan fries to the ‘Juicy Steak on Fries with Gremolata’. Sounds like the tits, no? Dreadful! The steak was a gristly shambles of offcuts. The fries were soggy undercooked garbage with no seasoning and the gremolata just broke my heart. It was chewed up, spat out grass. Thats the only way I can describe it. I don’t want to name and shame the place as thats not very nice but if you see this on a menu stay well clear! 

What was particularly amusing was that after I got a wee bit more upset than I should of and raged internally at the price. Cam with beautifully timing said to me, “I would never have ordered from there! Their stall is filthy, the guys are lazy bastards - constantly on their phones, stroking their beards and probably wanking each other off as you do when you look that bored.” Anyone else have partners or mates that only shed light after the event? Seriously!? Captain hindsight! 

This gremolata makes up for a multitude of sins! Love you darling! 

Jade x 

 Junk’s Jam:

Serves 2 - 4

Hey!

Burrata - where do I start with this one? Oh my fucking God! This dish deserves all the blasphemy. Please tell me you’ve tried burrata before? If not, you’ve not lived! This is not substitutable with any other cheese so don’t even think about it! Get that sexy ass of your out the house and find a wee independent grocer that stocks it or even one of those super expensive extra fancy (also quite fabulous) supermarkets like Waitrose or M&S. You won’t be disappointed! Also, I should mention everything else on this dish is gifted from God aka. Cams beautiful brain. Just wanted to mention as I’ve big’d up the burrata so much! 

Equipment…

>Blender
>Kitchen Roll
>Char GriLL, or just a toaster

The Recipe

Stage #1
>the PREP

Ciabatta

We’ve not got around to making our own Ciabatta yet so march your bum down to the local shop and get your hands on the sexiest Ciabatta you can find!

3-6 Slice’s Ciabatta 

  • Slice it up!

 
 

 Tomato Marinade   

8g caster Sugar
5g Maldon Salt
25g Apple Cider Vinegar
130g Olive Oil

  • Place the Vinegar and Sugar together in a pot and bring up to a gentle heat. Once the Sugar is dissolved, remove from the heat.

  • Whisk in the Olive Oil and Salt and set to one side.

 
 

Tomatoes 

So ingredients are super important here - a bog standard salad tomato is not going to give you the same flavour. Get on the internet and find a nice organic local shop that sells fancy fruit and veg. We got ours from Tattie Shaws in Edinburgh - highly recommend! Doesn’t have to be the same type but get something sexy!

2 x Whole Costoluto Fiorentino Tomatoes

Tomato Marinade

Kitchen Roll

  • Thinly slice your Tomatoes and leave to infuse in the Tomato Marinade overnight or several hours at least.

  • Remove from the dressing and drain on Kitchen Paper.

 
 

Basil Oil 

This will make more than you need but it will keep for a good couple of weeks and it can freeze well for a month or so.

150g Basil 
100g Spinach
400g Olive Oil

Ice Cold Water
Maldon Sea Salt

  • Remove all the Basil leaves and discard the stalks.

  • Take 50g of the Basil and set aside for later. Bring up a pot of water to a rapid boil and blanch the rest of the Basil and Spinach for 15 seconds - remove from the liquid and dunk into the Ice Water. Squeeze out the excess liquid and chop roughly.

  • Place both the fresh Basil and blanched Basil & Spinach into a blender and pour in the Oil. Blend on full for 5 minutes. Pour the Oil into a container and leave to stand for 24 hours.

  • Sieve the Oil through some Cheesecloth or J-Cloth and leave to drain for as long as possible.

  • You should be left with a beautiful green oil, green and glossy kinda like how you would imagine the she-hulk’s cum to look like.

  • Season to taste.

 
 

Hazelnut Gremolata 

30g Hazelnuts
100g Flat Leaf Parsley
2 Garlic Cloves
1 Green Chilli
1 Lemon Zest
25g Extra Virgin
Olive Oil

Maldon Sea Salt
Lemon Juice

  • Preheat the oven to 175ºc and roast the Hazelnuts for around 15 minutes or until golden. Leave to cool.

  • Remove the Parsley Leaves from the stalks and place in to a blender along with the Garlic, Green Chilli, Lemon Zest and Hazelnuts.

  • Pulse slowly, add the Olive Oil and season with Lemon Juice and Salt. You don’t want a puree and not a big chunky bastard - somewhere in the middle and you’re happy.

 
 

Buratta 

2 Burrata

Kitchen Paper

  • Remove the Burratta from the packet. Get rid of the water and rest on Kitchen Paper. Let it come up to room temperature.

 
 

Garnish

1 Green Chilli
1 Red Chilli
4 Sprigs Thai Basil 
(Regular Basil will do if you can’t get ahold of any)

Cracked Black Pepper
Rapeseed Oil
Maldon Sea Salt

  • Thinly slice the Chilli’s and discard the seeds.

  • Pick some leaves from the Thai Basil.

Stage #2
>Cook it baby!

 

  • Toast your Ciabatta on a Char Grill preferably, but failing that shove it in the Toaster.

  • Other than that my friends you are good to go - get plating!

Stage #3
>Assemble