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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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