Burrata with blood orange, coriander & lavender oil

recipe for 4

• 2 tb olive oil
• 1 1/2 tsp liquid honey
• 3/4 tsp dry lavender flowers
• 1/2 small clove of garlic
• 1 tb coriander seeds, roasted
• 2 blood oranges (320 g)
• 4 balls of Burrata (440g)
• 5 g basil leaves
• coarse sea salt

 

how to do

• mix the oil, honey,  lavender, garlic & 3/4 tsp of salt in a small pot
• boil up briefly by a low to medium temperature
• leave it immediately from the cooker & let it cool down
• mix in the roasted coriander seeds
• cut the oranges at the bottom and the top with a small serrated knife
• cut the orange peel & white skin following the shape of the orange
• cut the peeled orange into 8 round 1 cm  thick slices
• leave the orange seeds
• arrange the slices & Burrata on a plate, shower with the oil & decorate with the basil leaves

 

smell, taste & go for the show…

 

recipe picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag