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Burrata with green relish


"Burrata is a creamy fresh cow's milk cheese of stretched curd and cream inside a mozzarella skin," says Brigitte Hafner. "It goes really well with this fresh and fragrant relish. Serve it with toasted crusty bread drizzled with lots of extra-virgin olive oil."

You'll need

2 burrata (about 200gm each) To serve: crusty bread   Fragrant green relish 1 tbsp coriander seeds 2 tsp cumin seeds ¾ cup (loosely packed) coriander, coarsely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped ½ long green chilli, finely chopped 2 tbsp coarsely chopped roasted skinned hazelnuts 1 garlic clove, crushed 125 ml (½ cup) extra-virgin olive oil, plus extra to serve Juice of 1 lemon

Method

  • 01
  • For green relish, dry-roast coriander and cumin seeds (4-6 minutes), grind in a coffee grinder or with a mortar and pestle, then combine in a food processor with herbs, chilli, garlic, nuts and oil and blend to a paste. Add a few grinds of black pepper and sea salt to taste. Just before serving add lemon juice to taste and a dash more olive oil. Serve over the burrata with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2013 The Wanderer Chenin Blanc, Yarra Valley.

Featured in

May 2014

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