Ingredients
Serves 4 as entrée or platter8 yabbies, split in half
Butter
1 tbsp capers
Parsley
3 cloves garlic
Lemon and vincotto dressing (for marinating tomatoes)
275ml lemon juice
75g brown sugar
1 lemongrass
350ml olive oil
300ml grapeseed oil
80ml white wine vinegar
1 tbsp dijon mustard
1 bay leaf
¼ bunch thyme
50ml Vincotto
Salt and pepper
Migas
Stale bread loaf
1tsp smoked paprika mixed with 400ml olive oil
Buratta cheese, sliced
Method
Yabbies
1. Make a garlic butter using the capers and parsley as well.
Smear onto yabbies and grill on BBQ.
Marinated heirloom tomatoes
1. Combine all the ingredients and leave to marinate for a few hours.
2. Remove herbs and lemongrass before use.
Migas
1. Portion bread into thick long fingers.
Soak lightly in the smoked paprika oil, then bake in oven for 6 minutes at 160°C.
To assemble
1. Slice tomatoes, any way you like really.
2. Add finely chopped red shallot, then liberally soak tomatoes in the lemon vinaigrette.
3. Layer the buratta over the tomatoes, season with salt and pepper, then place basil, grilled yabbies and migas on top.