This Burrata with fennel jam and spinach, with a hint of chilli, was delicious as an accompaniment for dinner tonight.
I was inspired by the Burrata with fennel jam at lunch at Nomad restaurant in Surry Hills in Sydney this week. There it is swimming in fennel flavoured olive oil and served with their delicious crusty sour dough to mop it up.
My version of the fennel jam doesn’t involve quite as much oil, and I added one chilli to the fennel mixture during the cooking to add a kick of spice.
I also teamed up the Burrata and fennel jam with baby spinach leaves and cherry tomatoes to make it much more of a salad.
The resulting combination was really good, and perfect as an accompaniment to our steak tonight. It would also make for a great addition to a buffet or a festive meal. Great to share amongst a few people.
Mind you, you could add more oil and skip the healthy ingredients and serve it just as Nomad restaurant do! Or you could just use the fennel jam as a great accompaniment to cheese or a charcuterie platter.
Burrata with fennel jam, spinach and tomatoes.
- Ingredients
- 1 small onion finely sliced
- 1 bulb fennel finely sliced
- 4 tablespoons of olive oil
- 3 tablespoons white sugar
- 4 tablespoons apple cider vinegar
- 1 or 2 fresh red chillies chopped in large pieces
- 1/2 bag of baby spinach leaves
- 10-12 Cherry tomatoes sliced in half
- 1 large single Burrata ( take out of fridge 10,minutes before serving)
- Pepper to taste
- Fennel fronds for garnish
Method
1. Slice fennel and onion as thinly as possible, reserve some of the fennel fronds for garnish.
2. Heat oil in large flat, non-stick frying pan, add fennel and onion, lower heat to medium heat and cook slowly until fennel and onion start to soften for about 5 minutes.
3. Add chilli and cook for another 5 minutes.
4. Add sugar and vinegar, stirring until sugar dissolves.
5. Continue cooking until vinegar evaporates and the sugar creates almost a glaze on the fennel and onions.
6. Place baby spinach leaves and tomatoes on a platter, sprinkle cracked black pepper over the leaves and tomatoes, spread fennel jam over the centre.
7. Place Burrata on the top, garnish with a few fennel fronds and serve.
