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How to make Braised Zucchini with Burrata like Neil Perry

Image of Braised Zucchini with Burrata by Neil Perry, image by Dominic Loneragan Photography by Dominic Loneragan

This braised Zucchini with Burrata makes the perfect light lunch for family and friends. Easy to make, packed full of flavour, and best prepared for sharing.

B R A I S E D  Z U C C H I N I

Ingredients

  • Extra Virgin Olive Oil
  • 100g Butter
  • 1kg Zucchini
  • 35g Garlic, finely sliced
  • 10g Long red chilli, finely sliced
  • 15g Salt flakes
  • 5g Lemon zest, finely zested

Method

  1. Warm olive oil and butter in large stew pan over low heat, swirling the pan to combine the fat and oil.
  2. 'Stew' the zucchini in batches, moving around the pan as required, until cooked through, but not coloured.
  3. Remove zucchini from pan with a slotted spoon and set aside.
  4. Add garlic and chilli to pan and cook gently until soft, but not coloured.
  5. Return zucchini to pan along with 100ml water and 'stew' slowly (uncovered) for approximately 10 minutes, or until the zucchini is meltingly tender and liquid has thickened to a sauce consistency.
  6. Season sauce with salt and lemon zest, then remove from heat and set aside to cool. 
  7. Place in cryovac bags, vacuum seal and refrigerate until required.

Image of Braised Zucchini with Burrata by Neil Perry, image by Dominic Loneragan Photography by Dominic Loneragan


T O  G A R N I S H

Ingredients

  • 70g Braised zucchini, including braising liquid
  • 75g Burrata
  • 2g Salt flakes
  • 2g Mint, small leaves
  • 2g Tarragon, torn

Method

  1. Drop bag of zucchini in 65oC water for 2-3 minutes, or until oil liquefies. Note: this is not to heat the zucchini, but just to take the chill off.
  2. Spoon zucchini and its sauce into the centre of your serving plate, place burrata on top, and drizzle with sauce.
  3. Garnish with herbs and serve immediately.



Finishing touches...