Delicious Food And Cocktail Recipes Prepared By Our Masters


One&Only Cape Town

One&Only Cape Town - Burrata Salad

Burrata Salad

Method

BURNT ONION VINAIGRETTE

  1. Slice onions into rings. Fry until black. Allow to cool, then dice
  2. Cover onions with sherry vinegar and leave overnight to infuse

PESTO

  1. Peel and chop garlic. Chop pine nuts. Remove stalks from basil and set aside for consommé
  2. Blend all ingredients in a food processor
  3. Place in refrigerator to retain colour. Do not freeze

TOMATO JELLY

  1. Soak gelatine sheets in ice-cold water
  2. De-seed tomatoes, setting aside juice for now
  3. Slice remaining vegetables, then sweat in olive oil on low heat. Add tomato paste and cook for another 2 minutes
  4. Add basil stalks, garlic and bay leaf, plus remaining tomatoes. Cook for another 10-15 minutes. Mix in the tomato juice, plus fresh tomato juice
  5. Bring to boil, then reduce heat and simmer for 1 hour
  6. Remove from heat. Once cool pour mixture into muslin cloth and allow all stock to drain
  7. Clarify stock, by adding egg whites and basil stalks, increasing temperature, then skimming the surface as impurities rise. Pass stock through muslin
  8. Intensify flavour as necessary by reducing mixture on low heat
  9. Mix gelatine sheets into warm consommé, then refrigerate. Cut jelly into preferred size, then garnish salad

Ingredients

BURNT ONION VINAIGRETTE
- 1kg red onion sliced into rings
- Sherry vinegar to cover

PESTO

- 240g fresh basil leaves
- 2 large garlic cloves
- 120g pine nut
- 60g grated pecorino
- 60g grated parmesan
- 180ml extra virgin olive oil

TOMATO JELLY
- 2kg plum tomatoes
- 100g leeks
- 50g celery
- 100g carrots
- 100g shallots
- 2 bay leaves
- 1 garlic clove
- 1 bunch basil stalks
- 250ml tomato juice
- 50g salt
- 100g sugar
- 3 egg whites
- 5.5 gelatine sheets per litre

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