THE 10TH BIRTHDAY OF THE OG, LEEDS IS COMING UP IN JULY!
THE 10TH BIRTHDAY OF THE OG, LEEDS IS COMING UP IN JULY!
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Cooking with FRAM: Burrata Salad with Crispy Bath Chaps, Old Win Pesto & Roasted Squash

Charcuterie Cheese Ilkley Recipe

Introduction:

We love Burrata, who doesn't? This incredibly decadent mozzarella from the Campania in Italy is made using only the finest buffalo milk, the cheese is then filled with fresh curds and cream to take it to next level cheese insanity. People tend to see it as quite a summery cheese but we love to keep it on our menu so Freddie who runs our kitchen in Ilkley came up with this delicious seasonally autumnal recipe. We hope you enjoy it as much as we do!

We sell the burrata, just click on the photo below to order. 

 

burrata salad with crispy bath chaps, old win pesto and roasted squash recipe from friends of ham

 

Ingredients:

  • Butternut squash peeled and cut into 2cm cubes - about half a small squash per person 
  • cumin
  • chilli flakes
  • salt & black pepper
  • olive oil to cook 
  • mixed leaves & rocket 
  • 1 burrata drained - available here
  • 6 slices of bath chaps - available here
  • Extra Virgin Olive Oil
  • PX Sherry Vinegar - available here 
  • optional sunflower seeds to garnish

Old Winchester Pesto

  • 125g Old Winchester cheese finely grated - available here
  • 125g walnuts
  • 125g fresh basil leaves
  • 1.5 cloves of garlic 
  • 150ml Extra Virgin Olive Oil - available here
  • juice of 1 lemon

Preparation:

Step 1) Place the squash into a baking tray and season with the cumin, chilli flakes, salt, pepper and drizzle over enough olive oil to toss them in. Roast in a pre-heated oven at 160 electric / 140 fan / 3 gas for 30 to 40 minutes until just tender.

Step 2) To make the pesto blend all the ingredients together in a food mixer, slowly add the EVOO until a nice consistency is reached - not too thick and not too runny. You will use the pesto to taste so may have some left over, just keep covered in the fridge to use for other dishes.

Step 3) Heat a little olive oil in a hot frying pan and add the slices of bath chaps, cook until crispy then pat any excess oil off with kitchen roll, set aside. 

Step 4) To assemble place 10 - 12 pieces of squash per salad onto a hot griddle pan to heat through and give some colour. Place salad leaves and rocket on a dish or in a large pasta bowl, dress with salt, pepper, EVOO and PX sherry vinegar. Layer with half the squash pieces. Place the drained burrata in the centre and place more leaves around it. 

Step 5) Add the remaining squash and the crispy bath chaps. Dress with the Old Win pesto and seeds if you wish. 

 



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