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  3. Burrata with Rhubarb Compote and Pink Peppercorns

Burrata with Rhubarb Compote and Pink Peppercorns

Creamy burrata is paired with gorgeously sweet and tangy rhubarb, with a hint of pink peppercorn to add a light touch of spice.
Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product Cooking Chef XL KCL95.004SI Cooking Chef XL KCL95.004SI

Ingredients

Servings: 2
Makes: 1 Batch

2 Tbsp olive oil
150 g red onions, finely chopped
2  garlic cloves, finely chopped
500 g rhubarb, cut into 2 cm pieces
2 Tbsp caster sugar
2 Tbsp balsamic vinegar
1 tsp fine sea salt
0.5 tsp pink peppercorns, ground

To serve
1  burrata, large
12 leaves fresh basil
  extra virgin olive oil, as needed

Instructions

STEP 1/2

Fit the Stir Tool and Stir Asist Clip.
Add olive oil into the Appliance bowl.
Heat for 1 minute at 110ºC, speed off.
Add onion and garlic, fit the splashguard.
Cook for 8 minutes at 110ºC, on speed Stir 2, until translucent.
Remove the splashguard.
Add rhubarb, sugar, vinegar, salt and ground peppercorns.
Cook for 8 minutes at 102ºC, on speed Stir 2, until rhubarb is softened.
Allow to cool until just warm.

STEP 2/2

Transfer compote onto serving plate.
Place the burrata on top of the compote.
Decorate with basil and drizzle generously with olive oil.

 

Serve.


This recipe would make the perfect starter for any dinner party or serve as a small plate along with an array of other delicious dishes.
  1. Back to homepage
  2. Recipes
  3. Burrata with Rhubarb Compote and Pink Peppercorns

Burrata with Rhubarb Compote and Pink Peppercorns

Creamy burrata is paired with gorgeously sweet and tangy rhubarb, with a hint of pink peppercorn to add a light touch of spice.
Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
30 min
&
Author
Kenwood
Show me the recipe
lorem ipsum
Servings:2
Makes:1 Batch

Ingredients


2 Tbsp olive oil
150 g red onions, finely chopped
2  garlic cloves, finely chopped
500 g rhubarb, cut into 2 cm pieces
2 Tbsp caster sugar
2 Tbsp balsamic vinegar
1 tsp fine sea salt
0.5 tsp pink peppercorns, ground

To serve
1  burrata, large
12 leaves fresh basil
  extra virgin olive oil, as needed

This recipe is prepared with: lorem ipsum KCL95.004SI

Instructions

STEP 1/2

Fit the Stir Tool and Stir Asist Clip.
Add olive oil into the Appliance bowl.
Heat for 1 minute at 110ºC, speed off.
Add onion and garlic, fit the splashguard.
Cook for 8 minutes at 110ºC, on speed Stir 2, until translucent.
Remove the splashguard.
Add rhubarb, sugar, vinegar, salt and ground peppercorns.
Cook for 8 minutes at 102ºC, on speed Stir 2, until rhubarb is softened.
Allow to cool until just warm.

STEP 2/2

Transfer compote onto serving plate.
Place the burrata on top of the compote.
Decorate with basil and drizzle generously with olive oil.

 

Serve.

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes