Burrata bruschetta

Method 1

Ingredients

40g sugar snap peas

halved diagonally, blanched

40g peas

blanched

40g broad beans

double podded, blanched

4 radishes

very thinly sliced

2 red chillies

deseeded and thinly sliced

1 small pack mint

chopped

1 small pack parsley

chopped

1 tbsp chardonnay vinegar

100ml olive oil

plus extra to brush the toast

4 slices sourdough

or ciabatta

2 large burrata

at room temperature

step 1

Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.

step 2

Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.

Method 2

ingredients:

- Sliced baguette or Italian bread

- Burrata cheese

- Ripe tomatoes

- Fresh basil leaves

- Extra virgin olive oil

- Balsamic glaze

- Salt and pepper to taste

Here's a simple recipe to make Burrata bruschetta:

1. Preheat your oven to 400°F (200°C).

2. Slice the baguette or Italian bread into thick slices and place them on a baking sheet. Drizzle olive oil on top.

3. Bake the bread slices in the oven until they are golden and crispy, usually for about 5-7 minutes.

4. While the bread is baking, slice the tomatoes and tear the burrata cheese into smaller pieces.

5. Once the bread is ready, remove it from the oven and let it cool slightly.

6. Top each bread slice with sliced tomatoes, pieces of burrata cheese, and fresh basil leaves.

7. Drizzle some extra virgin olive oil and balsamic glaze on top.

8. Season with salt and pepper to taste.

9. Serve and enjoy your delicious Burrata bruschetta!

You can also customize this recipe by adding ingredients like roasted garlic, prosciutto, or arugula for extra flavor. Enjoy!

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog