Festive Burrata
A Christmassy orange, burrata, hot honey sharing plate, perfect for hosting this holiday season.
Jess Murphy
Jess Murphy
Recipe - SuperValu Online
Festive Burrata
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 ball of Burrata, room temperature
3 large blood oranges
1 bunch of thyme
1 red chilli, halved
1 bulb of fennel
100ml extra virgin olive oil
40g SuperValu Honey
70g SuperValu Pistachios
100g SuperValu Green Pitted Olives with Herbs
Sea salt & pepper, to taste
Directions
- Using a sharp knife, peel your 3 oranges, making sure you peel the white pith.
- Cut into wagon wheel slices and place in a bowl to the side.
- Slice the fennel as thin as you can. We're using this raw as it's super fresh and has a real kick of aniseed flavor.
- Now place this on your platter with a sprinkle of sea salt and pepper. Layer your oranges on top, and drizzle the extra virgin olive oil. This is a self-saucing salad.
- In a saucepan, heat up the honey and chili and pop in two twigs of thyme. Bring to the boil, turn off, and set aside to infuse for 10 minutes.
- Now tear your burrata over the oranges and fennel, drizzling the lush hot honey on top.
- Sprinkle with a handful of green olives and the chopped pistachios.
- And boom, just like that, serve away!
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Not Available
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Not Available
SuperValu Fennel (1 Piece)
€1.69
SuperValu Extra Virgin Olive Oil (1 L)
€5.50€5.50/l
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
SuperValu Pistachios (200 g)
€2.29€11.45/kg
SuperValu Pitted Green Olives with Herbs (150 g)
3 for €6
€2.29€15.27/kg
Not Available
Directions
- Using a sharp knife, peel your 3 oranges, making sure you peel the white pith.
- Cut into wagon wheel slices and place in a bowl to the side.
- Slice the fennel as thin as you can. We're using this raw as it's super fresh and has a real kick of aniseed flavor.
- Now place this on your platter with a sprinkle of sea salt and pepper. Layer your oranges on top, and drizzle the extra virgin olive oil. This is a self-saucing salad.
- In a saucepan, heat up the honey and chili and pop in two twigs of thyme. Bring to the boil, turn off, and set aside to infuse for 10 minutes.
- Now tear your burrata over the oranges and fennel, drizzling the lush hot honey on top.
- Sprinkle with a handful of green olives and the chopped pistachios.
- And boom, just like that, serve away!