FOOD & DRINK
SMOKED AND MARINATED AUTUMN BEETS WITH BURRATA , HAZELNUT DUKKAH AND DANDELION BY TOM KERRIDGE
Recipe is as follows :
Serves 4 as a starter or double the portion for a main course
• Cook the beetroot in salted water until they are tender ( you will need separate pans so the red do not stain the golden ). It should take around 1 hour or until a blunt knife can easily penetrate to the centre . Remove from the water and allow to cool to room temperature . Peel the skin from the beetroot and place on a cooling rack that fits into a lidded metal cake tin or metal food container .
• Next put the smoking chips into a medium saucepan and on to a high heat on a stove top . Keep stirring them until the chips really start to smoulder then empty the chips into the container . Quickly place the beetroot on the cooling rack on top followed by the lid . Cling film the whole thing to seal everything inside and place into a fridge overnight .
• The next day mix all the ingredients for the marinade and remove the beetroot from the tin and submerge in the marinade . These are ready after a further 24 hours and will keep for up to a week .
• For the Dukkah mix all the ingredients uniformly and store in an air tight container until ready to use . This will keep for up to one month in a lidded container .
• To assemble pull the Burrata and Beetroot out of the fridge for a couple of hours before plating .
• Slice the stale bread as thinly as possible and bake between 2 flat trays with a little olive and salt on 160C for 10 minutes or until crispy .
• Slice the Burrata in half and place in the centre of the plate . Season with a pinch of flaky sea salt .
• Cut the Beetroot into wedges and put a couple of each colour on each plate . Dress the Dandelion and Chicory with some of the Beetroot Marinade and place a couple of leaves on each plate .
• Sprinkle with a generous spoon of the Dukkah , a couple of shards of the crispy bread and a final drizzle of the marinade .
SMOKED AND MARINATED AUTUMN BEETS WITH BURRATA , HAZELNUT DUKKAH AND DANDELION ____
INGREDIENTS :
MAKES 4 PORTIONS : 2 Red and 2 Golden Beetroot around tennis ball size 2 Best Quality Burrata Small piece of stale bread 1 x small Red Chicory 200g of Dandelion 250g of Hickory Smoking Chips
FOR THE DUKKAH : Toasted Hazelnuts 40g , Pumpkin Seeds 10g , Sunflower Seeds 10g , Sesame Seeds 5g , Z ’ ataar 5g , Dried Mint 1g , Dried Parsley 1g , Dried Rose Petals 1g , Turkish Red Pepper Flakes 1g , Salt 2g
FOR THE BEETROOT MARINADE : 140g Water 60g Red Wine Vinegar 50g Cabernet Sauvignon Vinegar 40 g Lemon Juice 20g Muscovado Sugar 10g Honey 8g Salt 40g Olive Oil www . tomkerridge . com
Issue 48 2021 The Art of Luxury
75