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Burrata and burnt orange on sourdough with crushed coriander and fennel seeds
Serves 4 Starters and mains
Ingredients
- 2 medium, sweet oranges, peeled, pith removed and cut horizontally in half
- 1tsp caster sugar
- 1tbsp coriander seeds
- 1⁄2tbsp fennel seeds
- extra virgin olive oil, to drizzle
- 4tsp white wine vinegar
- 4 small slices sourdough bread
- 4 small burrata (as fresh as can be), at room temperature
- handful fresh fennel or dill, fronds picked
Method
Sprinkle the cut side of the orange halves with the sugar and rub it in. Set aside for 5 minutes. Heat a medium sauté pan over a medium heat. Put the orange halves in the pan, cut-side down. Lower the heat slightly and leave the oranges to caramelise, without moving them, for 8-10 minutes or until coloured to a deep, dark caramel – almost burnt. Remove from the heat and leave the oranges to cool in the pan.
Lightly crush the coriander and fennel seeds with a pestle and mortar. Tip into a small pan and cover with 1tbsp of olive oil. Heat the seeds and oil over a low heat until the oil starts to bubble and the seeds lightly fizzle. Immediately remove from the heat and add the vinegar and the caramelised orange juices. Stir to mix.
Heat a ridged grill pan. Drizzle olive oil over both sides of the bread and char on both sides in the hot pan.
Drain the burrata and pat dry with kitchen paper, then season. Place a burrata with a piece of the orange on each slice of bread. Spoon over the dressing and scatter the herbs on top.
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