Burrata means buttered in Italian and is a fresh mozzarella outer shell filled with mozzarella and cream. I first ordered this salad in Ticino a few Easters back when my friend, Marianne, was visiting. Both she & Marcel mocked me for ordering something so simple, but boy, were they jealous when my plate arrived! This salad is scrumptious!
This beetroot salad is a staple in my kitchen. The flavors blend beautifully: the earthy beetroot is complemented by the natural sweetness of maple syrup, while the silky, creamy goat’s cheese melts in your mouth. For a slightly peppery kick, try using rocket leaves, or opt for lamb’s lettuce for a milder taste. You can prepare this salad in advance and keep it in the fridge; just drizzle the dressing over right before serving. Plus, the dressing works wonders on other salads too!
I love meatballs! They are great as finger food and our kids love them too! Double bonus! These lamb meatballs with jewels of feta and a drizzle of pomegranate molasses are absolutely mouthwatering: perfect as part of a tapas meal or in a lunchbox for work or school. I usually make a couple of batches and freeze them in portions for those evenings where I just don’t feel like cooking. Yes, believe it or not, that actually happens to me too!
Did you know that scallops can jump and swim? They swim by quickly opening and closing their shells, propelling themselves forward. That is why their shells are thin and lightweight when compared to oysters. They are the cleanest shellfish available because they do not filter water like clams and mussels. That is probably why their meat is so sweetly delicate and match perfectly with peas! This is such a quick an easy recipe – perfection in simplicity really! There is plenty of pea purée so fry up some fish and enjoy!
Bao buns are a delicacy throughout many parts of Asia. I think of them as an Asian-type burger, just healthier than the versions we are used to! When filled with slow-cooked and pulled pork shoulders complimented by barbeque sauce, spring onions, coriander, onions, sesame seeds and the compulsory chilli, the result is a sticky mess to devour with your hands. Definitely not first date food! Or maybe it should be?!
Curing salmon is a Nordic dish using a mix of salt, sugar and dill to cure the fish. This version is done with tequila, beetroot and spices giving it a sweet, licorice-like flavour that lends an earthy, sweet taste to the meaty salmon. The wholegrain mustard in the horsey-goat provides a pleasant pop between your teeth! That, added to the crunch of the cucumber ribbons and the saltiness of the capers and the sweet-earthiness of the salmon makes this a party in your mouth! Warning: this dish takes 12-24 hours to make, so don’t think you’re going to serve it immediately. It’s worth the wait, though!
