Smoked burrata with golden beetroot, grains and pickled greengages
by Anna Hansen
Return to Recipe
Print
Ingredients
Dairy
375g of burrata, smoked (approx. 3 balls, each 125g)
Salad & Fresh Herbs
mixed salad leaves
Fruit & Vegetables
2kg greengage plums
2 red chillies, split lengthways
2kg golden beetroot
1 leek, cut into 3
2 medium red onions, peeled and quartered
2 carrots, halved
Beverages
151.5l water
500ml of rice wine, Shaoxing
250ml of mirin
45ml of yuzu juice
Oils & Vinegars
750ml of rice wine vinegar
150ml of cider vinegar
75ml of Chardonnay vinegar
olive oil
200ml of argan oil
rapeseed oil
Store Cupboard
350g of sugar
2 lemongrass sticks, bashed
salt
500g of spelt, soaked in cold water in the fridge overnight
maldon salt
Spices & Dried Herbs
4 star anise
1 tbsp of fennel seeds
freshly ground black pepper
1 bulb of fennel, cut into quarters
5 black cardamom pods, cracked
3 cinnamon sticks
1 pinch of sumac
Cooking Sauces
500ml of verjuice
125ml of light soy sauce
Cereals, Grains & Pasta
100g of buckwheat, soaked in cold water in the fridge overnight