A version of this recipe went out with our August Discovery Box, which featured some pretty damn fine charcuterie from Tempus.
Who, as we are sure you are aware, were crowned Grand Master Charcutier of the Year at the British Cured Meat Festival in June.
Normally at C&C HQ, we manage to drum up some recipes ideas between us – to compliment and explore our selection for the ‘galvanised gastronaut.’
But on this occasion, we went directly to Dhruv and Tom and asked for some suggestions. Straight from the horse’s mouth, as it were.
Of course, being a MasterChef champion and Master Butcher, they threw more dishes back us than we could possibly cope with and after sending their email around the office, a full blown fight broke out.
Well, we say fight. It was more like a rigorous tasting session. Full of pasta, fennel, smoked jowl, salsa verde, pancetta with pea and burnt onions. Which more than demonstrates our commitment to the cause to making the right decision. Hey, it’s hard work but it has to be done.
Finally, after mopping our mouths and our brows, we settled on their treatment of warm spiced loin, with seasonal white peaches and creamy Burrata. A real cracker. Seriously good.
Now, the rub is that the spiced loin was only exclusively available to those who were subscribed to our Charcuterie Club, and if you wanted to get your hands on such wonderful cured meat goodness in future, we do suggest you sign up here.
However, we have also discovered that their Chestnut Smoked Coppa, available online, is a most excellent substitute. Are you lucky!?
Supremely simple, this is something that you could knock up in minutes and given that the warm weather is still with us, you should definitely have a go. Do take your time making making your own lemon-infused oil though. It’s much better than the shop bought stuff.
Perfect for autumnal evenings in the garden then. Even better with a chilled Chardonnay.
1 pack of Tempus Chestnut Smoked Coppa
1 whole Burrata
1 ripe white peach
1 bunch of Basil leaves
200ml olive oil
Start by peeling the lemon completely and then gently scrape off any white pith left on the peelings with a spoon.
Pour the oil into a small saucepan and place on the hob on a gentle heat and add the lemon peel.
Leave to infuse for 10 to 15 minutes, making sure that the oil does not heat to boiling.
Leave to cool.
To create the salad, stone and slice the peach up and tear up the basil leaves and half the smoked coppa and mix.
Place the salad into a shallow bowl and top with the burrata.
Slice the burrata in two and then scatter the rest of the coppa over.
Finish by drizzling over a generous amount of lemon oil and season with sea salt and cracked black pepper.