I might be a little crazy. Full steam ahead
I had it all planned out. The dish was fully formed in my head. I had only read
of burrata. I anticipated something creamy and refreshing. Those wonderful
Italians always know best. Macadamia nuts were almost like candy. No wonder
they work so well with white chocolate. Beets were everywhere; the market had
gone mad with sweet, robust beets. Summer salad leaves also popped up
everywhere. This dish created itself; it was a no-brainer. I put myself through
the paces, sketched, imagined, refined, prepared and executed my dish. I sat
down to taste and I paused, what the hell was I doing? Can I really say I
“cooked” here? Is this really a recipe? No stove, no oven except to toast a few nuts. More than that, it
was cheese, a beet, a few nuts, and some leaves. Had I gone mad? I’ve come this
far. I had to try it at the very least. I burst into the burrata with my trusty
spoon; the cream oozed out and seductively began jostling for position with the
rich beet marinade. I had a spoonful, cheese and beets and summer leaves and
citrus vinaigrette and wonderful macadamia nut. I wasn’t crazy at all; it was as
satisfying a mouthful as I could hope for. I realized, five years ago, there
was no chance in hell I’d have the confidence to think this would work. I suppose that’s my point here really; trust
yourselves, and even if you might be a little bit crazy, who isn’t?
INGREDIENTS (serves 4):
·
2 medium beets, peeled and
sliced with a mandolin
·
4 tbsp olive oil
·
1 tsp red wine vinegar
·
2 tbsp honey
·
4 burrata parcels
·
20 macadamia nuts
·
salt
·
black pepper
·
1 tsp lemon juice
·
Salad leaves including beet
leaves, swiss chard, and
-
Combine 3 tbsp olive oil, vinegar, and honey in a bowl
-
Layer in the sliced beets and
allow to marinate for 2 hours
-
Toast
macadamia nuts in a preheated oven at 350
-
Place one burrata parcel in the
center of each plate
-
Sprinkle over some freshly
ground black pepper and season the cheese with salt
-
Scatter a few nuts around the
burrata and layer the beets on each nut, generously spoon some marinade over
-
Surround the burrata with the
salad
-
Mix the final tbsp of olive oil
with the lemon juice, season lightly, and drizzle over the cheese and salad
