Recipe & Images FIONA HUGUES

It’s no secret that I’d possibly trade one of my kids for a burrata if it were hard to come by and only flown in by private jet from a dairy in Puglia or a seaside trattoria in Europe. Now, gratefully, we have superb producers making this illicitly magnificent cheese right here in New Zealand, so my children can rest easy. Known across Italy as the Queen of Cheeses, she’s a fresh mozzarella pillow enveloping Stracciatella curds and cream. I’ve served it here with, mandarins, roasted carrots and sherry vinegar-soaked currants. Enough said.

1 burrata (fresh mozzarella or 100g soft goats curd is a good substitute)
5–7 baby carrots (I used orange and purple)
1 large carrot
1 blood orange, peeled and sliced (or use a sweet navel orange)
2 mandarins, peeled and sliced into discs
½ cup currants and/or golden sultanas
⅓ cup sherry vinegar
good extra virgin olive oil
salt & pepper
2 tbsp basil leaves, finely sliced

First place the currants and/or sultanas in a small bowl and top with the sherry vinegar. Microwave on high for 30 seconds. Set aside.

Split two of the baby carrots lengthwise. Cut the others into 3mm slices to make tiny discs. Cut the large carrot into 3mm slices and cut these in half. Place all the chopped carrots in a large bowl, toss with olive oil and season before laying on a lined baking tray to cook ay 190°C fan bake for 20 minutes until soft and beginning to char on the edges. You want the luscious caramel tones of slightly overcooked veggies to come through. Set aside to cool.

When your carrots have cooled to lukewarm, arrange on a plate and add the sliced citrus amongst it. Sprinkle over the currants and vinegar juice.

Place your burrata in the centre, season and drizzle over a generous amount of olive oil.

Shower in the sliced basil leaves.

Devour with plenty of bread to mop up the sweet creamy juices.

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