Burrata, Peas & Lardon | 2017 Winderlea Chardonnay

May 22, 2020 | Vintage Journal

Burrata, Peas & Lardon
Recipe created by Chef Tan Huynh | Serves 4

Chef Tan Huynh has created the ultimate Spring dish for pairing.

INGREDIENTS
4 Burrata balls
4 strips of Lardon cut into match stick size & crisp in a pan
Pinch of mint leaves roughly chopped
6 Jersey Royals (or any small new potato –  simply boiled in salted water for 6 minutes til knife goes in clean). Cut into small squares
1/2 lbs of freshly shelled and blanched peas.
1/4 lbs of wild garlic
1/4 cup of arbequina olive oil
2 tbs of garlic-infused EVOO
1 tbs of Black pepper

 

TECHNIQUE
1. Blitz wild garlic & arbequina olive oil in a blender until smooth.
2. Split each portion of burrata on a plate, scatter crispy lardons, jersey royals, blanched peas, chopped mint, black peppers and a sauce of wild garlic. Finish with garlic-infused EVOO.
3. Pour a glass of Winderlea Chardonnay and enjoy!

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