Chef's Delight: Burrata with Tomato, Chorizo, Pangriatta

Recipe by Tarran O'Reilly,

Nuremore Estate

INGREDIENTS

100g Chorizo

For the tomato dressing

600g Tomato

220g Cucumber

20ml Red Wine Vinegar

A pinch of salt

A pinch of pepper

For the pangriatta

15ml neutral oil

80g breadcrumbs

Two cloves of garlic (Garlic powder/granules instead)

A pinch of salt

METHOD

To make the tomato dressing, blend all the ingredients together, pass through a sieve with a cloth overnight and keep the passed liquid.

Toast the chorizo slowly in a pan on low/medium heat to release oils, this can be cooked down or cooked just before serving.

For the pangriatta: Blend garlic or powder with neutral oil, mix with breadcrumbs and salt in a bowl.

Lay out on a baking tray and roast at 175° for six minutes. Mix and roast for another 8-10 minutes, checking until golden brown. Leave to cool.

To serve, take 120g burrata, season with salt and pepper. Put tomato dressing into a bowl, place the burrata in, add toasted chorizo around, too with Pangriatta and drizzle of good olive oil.

ABOUT THE CHEF

Award winning sous chef of Nuremore Estate, Tarran O'Reilly has 10 years’ experience.

Tarran can be contacted on chef@nuremoreestate.com or on

Instagram tarran_oreilly