BURRATA W FENNEL COMPOTE
CORIANDER EXTRACT & PANDAN OIL

July 2022

When Italy meets Vietnam. Does it clash or does it smash? Chef Cuong Nguyen shows us how these cuisines can meet in the middle by pairing the savouriness of pandan and freshness of coriander with our beloved creamy Burrata. This dish is currently featured on the menu at Hello Auntie.




INGREDIENTS

FOR THE CORIANDER EXTRACT

FOR THE PANDAN OIL

TO ASSEMBLE





METHOD

First prepare the fennel compote. Heat the oil to medium in a saucepan. Sweat the onions and garlic with the salt, without colouring, until they begin to wilt. Add half of the sliced fennel, mix thoroughly and cook until tender. When the fennel starts to look translucent, remove the pot from the heat and fold in the remaining sliced fennel, allowing the residual heat to do the rest of the cooking. Set aside and allow to cool completely. Stir through the mustard.




Now prepare the pandan oil. Chop the pandan into 2cm pieces and blend with the oil (must be cold) until completely pulverised. Pour into a small saucepan and heat to between 80°C-90°C without allowing it to boil. Keep at this temperature for 20 minutes, then steep off the heat for a further 20 minutes. Strain and set aside.




Now prepare the coriander extract. Put all ingredients into a blender and blend on high until completely pulverised. Strain through a cheesecloth and set aside for plating.




Before assembly, remove the Burrata from the fridge and allow to come to room temperature. Spoon the fennel compote into your serving bowl, creating the shape of a nest to hold the Burrata. Now spoon the coriander extract around the nest, and drizzle the pandan oil over the top. Carefully place the Burrata in the centre of the nest and garnish with a few fennel fronds.






CHECK OUT OUR HANDCRAFTED BURRATA THAT WAS USED IN THIS RECIPE


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Phone: 02 8216 1828


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Phone: 02 8216 1828


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828