To serve on a sunshiney afternoon, or to make a rainy one bearable
Look, let’s not even start with how long its been since my last recipe and how I seem to post once a year then disappear again. And by disappear I mean become so consumed with work that I have no time left for this indulgent hobby of mine. In what might be game-changing news I have upgraded my camera and bought some lighting equipment, so now feel, literally and figuratively, very flash.
And so, after watching the All Blacks flail around against Italy this morning and having bid goodbye to PD, I had a fossick around in the fridge for something to make. By good fortune, I found everything I needed to make an intensely flavoured tomato-foil for the ball of creamy burrata also stored there. It has a deliciously pleasing depth of flavour, but isn’t as hot as you might imagine given the chilli action. Essentially it tastes just like summer on this drizzly afternoon, and thanks to the new light, kind of looks that way too.
Right – have run out of YSL’s magical touche éclat under eye concealer so am off to remedy that before work tomorrow and visit my darling friend Netsky who is feeling a little under the weather. Am hoping Dutch chicken ragout and cauliflower soup will provide just the tonic she needs.
½ red pepper, sliced
1 red chilli, halved, de-seeded and sliced
250grams cherry tomatoes, halved
2 cloves garlic, peeled and smashed
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
2 teaspoons caster sugar
sea salt
1 teaspoon fennel seeds
To serve – 1 ball of burrata
Preheat the oven to 160˚C fan bake.
Toss all of the ingredients together in a small baking dish and cook together for 35-40 minutes. Cool to room temperature then drain the burrata and pat dry with paper towels. Pop the burrata in a serving dish and spoon over (and around) the tomatoey goodness.
Serve with bruschetta or crusty bread.
