This is my go to dish whenever we’re in Blood Orange season. Not only is it beautiful to look at but the flavour combination is just incredible. Also, it is a simple to make (which is rather unusual for Ottolenghi) and you can prepare it ahead of time. No wonder I love serving it at dinner parties either on individual plates or on one big serving dish. Both have a wow factor and will leave your guests raving about it the next day! 😉
This recipe has been created by Yotam Ottolenghi and Ramael Scully and is served in their London Soho Restaurant – Nopi – an à la carte restaurant serving Middle Eastern inspired sharing plates within a stylish decor. The bathroom is my favourite part: honeycomb shaped and covered with mirrors from top to bottom, it looks like a Hall of Mirrors. Just beautiful! It doesn’t come as a surprise that the ‘Burrata with Blood Orange, Coriander Seeds and Lavender Oil’ is one of the Bestsellers at Nopi – apparently they are selling a 1’000 each month!!! Their cooking book named ‘Nopi’ features many of the restaurant’s top dishes and also cocktails. Firm favourites of mine are: the ‘Coriander & Ginger Martini’, ‘Coffee & Pecan Financiers’ and the ‘Courgette & Manouri Fritters. Foodie Heaven!
Now in case you’ve missed the Blood Orange season, please don’t despair! I have made this dish with normal oranges which tasted just as good as the original. Ottolenghi and Scully also suggest to making it with: white peaches, clementines, roasted grapes and pink grapefruit…just to mention a few.
More Recipes with Burrata:
Burrata with Blood Orange, Coriander Seeds & Lavender Oil
A feast for the eye and an incredible flavour combination make this dish an absolute dinner party favourite.
- 2 tbsp olive oil
- 1 1/2tsp clear runny honey
- 3/4 tsp dried lavender
- 1/2 small garlic clove – crushed
- 1 tbsp coriander seeds – toasted
- 2 blood oranges (〜320g)
- 4 burrata balls – (〜400g)
- small basil leaves – for decoration
- In a small saucepan, place the oil, honey, lavender, garlic and 3/4tsp of salt. Heat on a medium-low heat. Take off the heat as soon as it simmers and stir really well (be careful not to overheat as you’ll otherwise end up with clumps). Set aside to cool. Once cool, add the toasted coriander seeds.
- With a small and serrated knife, trim the top and bottom of the oranges. With a slight sawing motion and following their curved shape, cut down the sides of the oranges removing the skin and the white pith. Slice into rounds of 1cm thickness. Remove the pips.
- Place the orange slices slightly overlapping on 4 individual plates or on a big serving dish. Place a burrata ball on each of the plates next to the oranges (on top if serving on a serving dish). Spoon the lavender oil over the burrata and oranges. Top with the basil leaves.