The Times Magazine - UK (2022-04-23)

The Times Magazine 37

Eat!

BEN TISH

BURRATA, ORANGE,

CORIANDER AND RADICCHIO

Serves 4 (page 31)

• 50ml extra virgin olive oil


• 3 tsp coriander seeds


• Salt and freshly ground pepper


• 50ml red wine vinegar


• Pinch of sugar


• 2 small blood oranges, peeled,
  segmented and juice reserved


• 150g radicchio or red chicory
  leaves


• Handful of fresh mint leaves


• 4 x 125g burrata

1. Heat the olive oil in a small
   sauté pan and, when hot, add
   the coriander seeds and season.
   They will spit and pop. Remove
   from the heat and leave to cool.
   When cool, whisk in the vinegar,
   pinch of sugar and the blood
   orange juice.


2. Place the radicchio leaves,
   mint and orange segments in a
   mixing bowl, season and spoon
   in some of the dressing. Toss
   well and divide between bowls.
   Top the salads with a burrata,
   season and spoon over the
   remaining dressing.

GRILLED STEAK AND

GREMOLATA ON FOCACCIA

Serves 4

• 4 x 100g slices of flat iron
  or rump steak


• 500ml extra virgin olive oil


• 3 sprigs thyme


• 1 clove garlic, crushed


• Salt and freshly ground pepper


• 4 thick slices focaccia


• 1 bunch spring onions, ends
  trimmed and cut in half
  lengthwise


• Garlic mayonnaise or aïoli,
  parsley leaves, gremolata
  (see below) and grated
  parmesan, to serve

1. Place the steaks in a bowl and
   cover with extra virgin olive oil.
   Add the thyme and garlic.
   Marinate for 2-4 hours.


2. Heat a griddle pan to a
   medium-high heat. Drain the
   steaks from the marinade and
   season well. Grill on both sides
   for 3-4 minutes until nicely

charred and cooked medium.

Leave for 2 minutes longer for

well done. Remove from the grill

and leave to rest in a warm spot.

3. On the same griddle, grill the
   focaccia and spring onions on both
   sides to char and soak up the beef
   juices. Remove and set aside.


4. To assemble, smear the
   focaccia slices with mayonnaise

or aïoli. Slice each steak into 6 or

7 pieces and sit atop the focaccia,

followed by the spring onions,

parsley, gremolata and parmesan.

GREMOLATA

• 2 tbsp finely chopped flat-leaf
  parsley


• 1 tbsp finely chopped
  marjoram or oregano leaves
  
  
  • 1 garlic clove, finely chopped
  
  
  • 1 shallot, finely chopped
  
  
  • Zest and juice of half a lemon
  
  
  • 50ml extra virgin olive oil
  
  
  • Salt and freshly ground pepper
  
  
  
  

Mix all the ingredients together,

season well and leave for an hour

before using.