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Guest Chef: Petition Executive Chef Jane Collins shares her recipe for Burrata, Pickled Carrots, and Pumpkin Seed Pesto

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Ingredients

1 large bowl of burrata

Pickled carrots

1 orange carrot and 1 red carrot, peeled into ribbons

300 ml of water

200 ml of white wine vinegar

5 g of sea salt

100 g of sugar

Baked beets in salt

1 golden beetroot

1 red beet

50 ml of extra virgin olive oil

4 sprigs of thyme

10 g of sea salt

1 pinch of crushed black pepper

400 g of rock salt

Pesto from pumpkin seeds

150 g of pumpkin seeds

100 g of pine nuts

50 ml of extra virgin olive oil

30 g of Parmesan cheese

1 clove of garlic

1 pinch of crushed black pepper

3 pinches of sea salt, to taste

1/2 lemon juice

A handful of arugula and nasturtium leaves for garnish.

Camera iconChef Jane Collins of Petition credit: SHOT TOM

Method

Step 1 Preheat the oven to 200C. Wash the carrots and set aside. Wash the beets together with the skin and dry them on a paper towel.

Step 2 Form two squares of foil about A4 size on the bench. Place the beets in the center and coat each with a drizzle of olive oil, sea salt, sprigs of thyme and a pinch of black pepper. Wrap the beets in airtight bags to prevent steam from escaping.

Step 3 Sprinkle an empty baking sheet with a thin layer of sea salt and place the wrapped beets on top. Cook them in the oven for 30 to 45 minutes for small beets and up to an hour for larger beets. While the beets are cooking, peel the carrots into strips and into separate bowls so that the red color does not bleed onto the orange.

Step 4 Bring the liquid marinade ingredients to a boil in a medium saucepan. Pour the liquid into the bowls with the carrot ribbons and let them cool on the counter for 10 minutes before refrigerating.

Step 5 Remove the burrata from the refrigerator and bring it to room temperature on a plate. When the beets are cooked, remove them from the oven, but let them cool on a tray with salt. An easy way to check if they are cooked is to poke them with a toothpick or skewer without resistance. When they are cool enough to handle, remove the tin foil and use a small knife or spoon to remove the skin.

Step 6 Cut the beets into small pieces, layering the red beets with the red carrot ribbons and the golden beets with the orange carrot ribbons. Leave them for 10 minutes while you make the pesto.

The Pestov method

Toast all the pumpkin seeds and pine nuts (except 2 tablespoons for garnish at the end) in a non-stick pan over medium heat with a drizzle of olive oil until golden. When ready, drain the oil on a paper towel. Blend all the pesto ingredients in a food processor, adding more olive oil if the mixture is too dry.

A plate

Dry the pickled vegetables on a paper towel. Place a spoonful of pesto in the center of the plate so that the burrata sits on it. Arrange the beet slices and carrot ribbons around the burrata. Drizzle with olive oil and sprinkle with a pinch of sea salt and toasted seeds to finish.

SERVICES 4

https://thewest.com.au/lifestyle/stm/guest-chef-petition-head-chef-jane-collins-shares-her-burrata-pickled-carrots-and-pumpkin-seed-pesto-recipe-c-8143996

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