Chef Karena Armstrong’s buffalo mozzarella sourdough with homemade chilli crisp oil
Two of Australia’s award-winning ingredients take centre stage in chef Karena Armstrong’s simple buffalo mozzarella and sourdough recipe topped with homemade chilli crisp oil.
The delicious. Produce Awards judge combines creamy Burraduc buffalo mozzarella with Weston Farm smoked paprika to create an easy dish celebrating the country’s best producers.
1. Use a high sided saucepan with heat proof handles and have dry tea towels ready.
2. Have a fitted lid for the saucepan in case you create a fireball; it will be available to cover. 3. Heat Oil to 150°c using a thermometer to test the temperature regularly.
4. Have all remaining ingredients ready. When the oil is at temperature add all the ingredients at once.
7. On a low heat continue cooking until all the ingredients are aromatic, around 2 minutes.
10. Serve warm over BURRADUC BUFFALO MOZARELLA with fresh sourdough bread and salad greens.
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