First charter on E V, done!
And what a great one! Our guests were super nice and spent an amazing time on board. This following recipe was actually requested by the family. On the last day I’ve asked them if they would like other recipes as well. “All of them!” was the response. Ok, I’ll try my best, but some secrets I have to keep to myself… Just kidding, I’m more than happy to share and inspire.
Burrata with Vanilla Roasted Peaches, Arugula, Macadamia Nuts and Aged Balsamic
Burrata is a fresh Italian cheese made from Mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
- 2 large Burrata cheese, drained
- 4 ripe white or yellow Peaches, cut in 8 wedges each, stone removed
- 1 Vanilla pod, cut in half lengthwise
- 1 tablespoon Honey
- 3 tablespoon Extra Virgin Olive Oil
- 1/2 cup Macadamia Nuts, raw
- 1 bag Baby Arugula leaves, washed and spun dry
- Juice of 1 lemon
- Good Quality Aged Balsamic Vinegar
- Fleur de Sel and Fresh Ground Black Pepper
- Remove the Burrata from the fridge, the flavor is better at room temperature. Preheat the oven or broiler to 220 C / 450 F.
- Place a long sheet of aluminum foil on a sheet pan. In a medium bowl toss the peach wedges with the honey, 1 tbsp olive oil and the vanilla pod. Pour on the sheet pan and bake / broil until the edges of the peaches become caramelized. Let cool.
- Toast the Macadamia nuts in the oven for about 5-6 minutes. Toss with a sprinkle of Fleur de Sel (high quality sea salt flakes). Let cool.
- When you’re ready to serve, toss the Arugula leaves with the lemon juice and remaining olive oil, some salt and pepper.
- Place a nice, thick slice of Burrata on a plate, garnish with 3-4 peach wedges including the juices from roasting. Put a heap of Arugula salad on top and sprinkle with the Macadamias. A few drops of Aged Balsamic put the whole dish together.
Hold on, I’m not done yet. As much as I’m passionate about cooking, I’m really loving the yacht. I was thinking when to upload some of the pictures I took from our guest setup of the interior and exterior. You know what, I’m just gonna add a few each time I post a recipe!
Who would not feel welcome with such smiles! Our lovely stewardesses Tracy, Britney, Paula, Eliza and Kate
Our jacuzzi on the Sun Deck. Really cool, hey?
And from another angle. Cocktails anyone?
After a great time in Croatia and Montenegro, we’re heading back to the South of France. Lets hope we get some more guest trips, I’m really in the groove now!
Chef Remo Maute