Burrata With Snap Peas And Shiitakes Food

BURRATA WITH SNAP PEAS AND SHIITAKES

Steps:

• Put the olive oil in a small bowl. Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You'll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.
• Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.
• Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and 1/4 teaspoon of the Maldon salt. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt. Serve right away, before the mushrooms lose their crunch.

CHICKEN WITH SNAP PEAS AND SHIITAKES

Steps:

• Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.

BURRATA BRUSCHETTA

Steps:

• 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.
• 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.

SNAP PEA SALAD WITH BURRATA

Steps:

• Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
• Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.

PEA & BURRATA SALAD WITH PRESERVED LEMON SALSA

Steps:

• Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.
• Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.
• To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.
• Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves - the burrata will dress the peas with its creaminess and the dressing will cut through the richness.