'The Mediterranean' – red prawns with burrata, tomato and basil
Item 1 of 1
- medium
- 4
- 3 hours 30 minutes
This dish from the Cerea Brothers combines all of the classic flavours the Mediterranean is known for: tomato, basil, burrata and red prawn. The chefs use Carasau bread for the garnish which can be tricky to source, but feel free to substitute with thinly sliced and toasted white bread if needed.
First published in 2015
Ingredients
Metric
Imperial
Red prawns
- 4 red prawns, peeled with head on
Onion
- 1 red onion, halved
- 200ml of raspberry vinegar
- 30g of sugar
Lemon purée
- 1 lemon, sliced
- 100g of sugar syrup
Tomato soup
- 200g of tomatoes
- 1/2 garlic clove
- 5 basil leaves
- 30g of extra virgin olive oil
Chive oil
- 100g of grapeseed oil
- 40g of chives
To plate
- 200g of burrata
- 8 black olives, preferably Taggiasca, halved
- 4 slices of bread, toasted
- micro herbs, to garnish
SAVE RECIPE
Method
1
To begin, prepare the onion petals. Make a syrup with the raspberry vinegar and the sugar by heating in a small saucepan until the sugar has dissolved. Remove from the heat and allow to cool
- 30g of sugar
- 200ml of raspberry vinegar
2
When the syrup is cold, tip the syrup in a vacuum bag with the onion halves, seal, and leave in the fridge for 4 days. After this time break the onion into individual petals
- 1 red onion, halved
3
For the lemon purée, place the lemon slices and the sugar syrup in a small saucepan and simmer gently for 3 hours. Drain and blend to obtain a thick and smooth purée
- 1 lemon, sliced
- 100g of sugar syrup
4
Roast the tomatoes under a hot grill then blitz in a blender with the remaining ingredients and pass through a fine sieve. Chill in the fridge until ready to serve
- 1/2 garlic clove
- 5 basil leaves
- 30g of extra virgin olive oil
- 200g of tomatoes
5
To make the chive oil, blitz together the chives and oil and pass through a fine sieve
- 40g of chives
- 100g of grapeseed oil
6
Season the prawns with salt and pepper and cook in a hot frying pan for 2–3 minutes
- 4 red prawns, peeled with head on
7
To serve, place 50g burrata in the centre of each plate and dot around some lemon purée. Add a prawn, four olive halves, a few onion petals and toasted bread to each plate
- 200g of burrata
- 8 black olives, halved
- 4 slices of bread, toasted
8
Serve the tomato soup in a separate glass with a few drops of chive oil and some micro cress
- micro herbs, to garnish
First published in 2015
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