Cache creek beef coppa, roasted heirloom squash, burrata, cranberry, mustard, mache
Serves 4
Ingredients:
280gr Cache Creek beef coppa
240gr Roast Heirloom squash
160gr Burrata cheese
30gr Pickled mustard seeds
40gr Mache
180gr Confit cranberry (recipe below)
200gr Marjoram sunflower seed vinaigrette (recipe below)
40ml Extra virgin olive oil
10gr Dry chilli flakes
TT Maldon salt
TT Fresh cracked black pepper
Confit Cranberry
200gr Cranberries
250ml Red wine vinegar
150ml Granulated white sugar
2 Sprigs of thyme
1T Black peppercorns
Method:
- In sauce pot bring vinegar, sugar , thyme and whole peppercorns to the boil
- Pour over fresh cranberries and allow to sit over night
- Next day remove cranberries from liquid and reduce liquid to a light syrup consistency (approx. volume of 150mL)
Marjoram sunflower seed vinaigrette
150 ml Red wine vinegar reduction from cranberries
300ml Olive oil
60gr Shallot (minced)
100gr Toasted sunflower seeds
50gr Marjoram (chopped)
TT Salt and Pepper
Method:
- Combine all in mixing bowl and season to taste
- This can be made a few days in advance
Assembly:
- Using an electronic slicer, slice coppa very thin (can substitute your favorite charcuterie i.e speck, prosciutto etc)
- Cut heirloom squash into your desired shape and roast in a 375F oven on a sheet tray lined with parchment paper with a touch of olive oil ,salt and pepper until tender
- Allow squash to cool down to room temp
- Pull burrata from fridge 30 mins before serving and allow to temper to room service aswell
- Arrange squash and burrata on serving plates in artistic manner and drizzle liberally with marjoram vinaigrette
- Scatter pickled mustard seeds, cranberry, and mache over top of the salad
- Drizzle with a touch of olive oil, sprinkling of chilli flakes and then a pinch of maldon and a couple turns of the pepper mill per plate
- Enjoy
