This dish is all about beautiful fresh produce. The peas have to be freshly podded, the horseradish freshly grated, the burrata fresh and creamy, the best anchovies and the olive oil top quality, otherwise it will fall a bit flat.
- 1 fresh burrata
- 200 g fresh peas in the pod, podded
- 2 fillets best quality anchovies, roughly chopped
- 1 lemon, zest finely grated
- lemon extra virgin olive oil, to drizzle
- flaked sea salt and black pepper
- 1 small stick fresh horseradish (chilli oil is great if you can’t find fresh horseradish)
- sourdough, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 1 as a main or 2-3 as a snack or starter.
- Take the burrata out of the fridge and allow it to come to room temperature. Bring a saucepan of generously salted water to the boil.
- Blanch the peas in the boiling water for 1-2 minutes or just until bright green; they don’t need to cook much, if at all. Drain and refresh in a bowl of iced water. Pour into a colander to drain well, then transfer to a bowl.
- Stir the anchovies and lemon zest into the peas with a good glug of the olive oil, then season to taste.
- Open up the burrata packet and carefully place it in a shallow serving bowl, you don’t want to lose any of that delicious cream! Gently tear open the burrata.
- Spoon the peas over the top of the burrata. Drizzle with more lemon oil, season to taste, then grate over the fresh horseradish (or spoon over chilli oil if using). Serve with hunks of crusty sourdough.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.