tarragon-crumbed burrata, tomatoes and basil oil
- 1 cup (70g) panko (Japanese) breadcrumbs
- 2 tablespoons finely chopped tarragon
- sea salt and cracked black pepper
- 1 cup (150g) plain (all-purpose) flour
- 2 eggs, lightly beaten
- 4 x 100g burrata, patted dry
- vegetable oil, for deep-frying
- 2 ox heart tomatoes+, sliced
- micro (baby) basil leaves, to serve
basil oil
- 2 cups basil leaves
- 1 cup (250ml) boiling water
- ¾ cup (180ml) light-flavoured extra virgin olive oil
- 1 teaspoon sea salt flakes
- Place the breadcrumbs, tarragon, salt and pepper in a medium bowl and mix to combine. Place the flour and egg in 2 separate medium bowls. Dip 1 burrata in the flour and then in the egg. Dip again in the flour and egg. Dip in the breadcrumb mixture and place on a tray lined with non-stick baking paper. Repeat with the remaining burrata. Set aside in the freezer for 10 minutes to firm.
- To make the basil oil, place the basil in a large heatproof bowl and pour over the boiling water. Drain and set aside to cool slightly. Squeeze out the excess water and place the basil in a jug. Add the oil and salt and, using a hand-held blender, blend until the basil is finely chopped. Set aside.
- Half-fill a medium saucepan with the vegetable oil and place over medium heat until it reaches 180°C (350°F) on a deep-frying thermometer. Cook the burrata, in batches, for 2 minutes or until golden. Remove using a slotted spoon and drain on paper towel.
- Spoon the basil oil onto 4 plates. Top with the tomato, burrata, micro basil, salt and pepper to serve. Serves 4
+ You can find ox heart tomatoes in farmers markets and greengrocers. If unavailable, you can use any heirloom tomatoes.
© DONNA HAY GROUP
