Caprese salad with smoked mozzarella

05 March 2015 - 02:16 By Sunday Times Food Weekly
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Use buffalo milk mozzarella as the cow's milk version will melt too quickly in the smoking process.

Lapsang souchong is a Chinese black tea that is particularly good for smoking because of the aroma and flavour it imparts.

Ingredients:

150g ( cup) jasmine rice, uncooked

150g ( cup) sugar

190ml ( cup) loose lapsang souchong or other black tea leaves

500g buffalo mozzarella balls

Banana or cabbage leaves, for wrapping

100g cherry tomatoes, halved

Handful fresh basil leaves

Sea salt and freshly ground black pepper, to taste

Olive oil, for drizzling

Method:

Line a wok with foil, leaving about 10cm overhang. Mix together the rice, sugar and tea leaves and spread evenly over the bottom of the wok. Heat until the mixture starts smoking. Wrap mozzarella balls in a banana or cabbage leaf, place in a bamboo steamer and seal with the steamer lid. Place on top of the smoking mixture. Place the foil-lined wok lid on and crimp the foil to seal well. Smoke for 1 minute with the heat on, then turn heat off and smoke for an additional 20 minutes. Allow to cool before unwrapping. Slice the smoked mozzarella and arrange on plates, alternating with tomatoes and basil. Season, drizzle with oil and serve.

Serves 4 -6

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