Jamie’s Fifteen Gooey Mozzarella, Smashed Herb Peas and Salad
This is my take on Jamie’s dish Gooey Burrata with Smashed Herb Peas which we had as part of his degustation menu at Jamie’s Fifteen in Cornwall last month. It’s one of the dishes that stood out most even though it was rather simple in concept but that’s what I love about Jamie’s cooking. We do not have Buratta cheese here in NZ so I went for the softest mozzarella I could find which was almost as good. It’s quite an easy dish to put together and you can get all the elements ready in advance then just reheat the peas and mozzarella through just before you are ready to serve. It looks rather impressive and creative no one will guess how easy it was, although I’m sure Jamie’s was a little more complex than this.
The pic below the recipe is of me sitting in Fifteen overlooking Watergate Bay.
1/2 mozzarella ball per person
1 cup of milk
1/2 cup frozen petite peas per person
handful of salad leaves or watercress per person
Handful fresh mint and parsley
zest of one lemon
Nob of butter
salt & cracked pepper
Oil the base of a pan large enough to fit all the mozzarella cheese without each piece touching.
Put the milk and mozzarella in the pan over a very low heat just to warm the milk. Do not let it boil as this will cook and melt the mozzarella too much, you just want it to soften slightly.
Pour boiling water into a pan with the peas, bring to the boil then drain the peas.
Add the zest, butter and herbs to the peas and blend half till smooth and the rest leave whole to give a varied texture
Season with salt & pepper.
Mix some balsamic glaze to the salad leaves.
To assemble first scoop the warm mozzarella out onto a plate, pile on the peas and then the salad and finish off with an extra bit of balsamic glaze around the plate.
You can add a piece of pan fried fish too if you want to make it a more substantial meal.