Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange by Norma

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Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange

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Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange

Italian

Starter

30 mins

Cheese

Easy

Serves

A delicious dish from Ben Tish's new book Moorish, this beautiful burrata on sourdough with crushed coriander, fennel seeds and burnt orange is as versatile as it is delicious. In Ben's words:

"At the heart of this recipe is the magical combination of ultra creamy, rich burrata married with the crunchy mix ofaromatic spices gently nestling against sweetly charred oranges. Ensure your burrata is super fresh – in southern Italy, where burrata is made, you’ll find that the locals won’t consume anything that’s over 24 hours old. If you can’t find burrata then a fresh buffalo mozzarella will do nicely. As well as making a delicious brunch, I love to serve this as a starter for a mid-summer dinner when there’s an exotic, sultry feel in the air."

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Recipe courtesy of

Moorish by Ben Tish (Bloomsbury Absolute, £26) is out now. Photography by Kris Kirkham.

Ingredients

2 medium, sweet oranges, peeled, pith removed and cut horizontally in half
1 teaspoon caster sugar
1 tablespoon coriander seeds
½ tablespoon fennel seeds
extra virgin olive oil
4 teaspoons white wine vinegar
4 small slices of sourdough bread
4 small burrata (as fresh as can be), at room temperature
a handful of fresh herb fennel or dill, fronds picked
sea salt and black pepper

Method

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Method

Sprinkle the cut side of the orange halves with the sugar and rub it in. Set aside for 5 minutes. Heat a medium sauté pan over a medium heat. Put the orange halves in the pan cut side down. Lower the heat slightly and leave the oranges to caramelise, without moving them, for 8–10 minutes or until coloured to a deep, dark caramel – almost burnt. Remove from the heat and leave the oranges to cool in the pan.
Lightly crush the coriander and fennel seeds with a pestle and mortar. Tip into a small saucepan and cover with a tablespoon of olive oil. Heat the seeds and oil over a low heat until the oil starts to bubble and the seeds lightly fizzle. Immediately remove from the heat and add the vinegar and the caramelised orange juices from the sauté pan. Stir to mix.
Heat a ridged grill pan. Drizzle olive oil over both sides of the bread and char on both sides in the hot pan.
Drain the burrata and carefully pat dry with kitchen paper, then season well. Place a burrata with a piece of caramelised orange on each slice of bread. Spoon over the spice-oil dressing and scatter the herbs on top. Serve immediately