London chef Angelos Angelides creates signature burrata recipe with aubergine relish and leek oil

Watch Angelos Angelides, head chef at Pasero in south Tottenham, create a signature burrata burrata recipe with aubergine relish and leek oil.

In this recipe Angelos deep fries burrata and serves with his handmade aubergine relish and leek oil.

Get the recipe here: https://www.thestaffcanteen.com/chefs-recipes/deep-fried-burrata-with-spiced-aubergine-relish-and-leek-oil-1700138520#/

Angelos brings a melting pot of international flavours to the vibrant tapestry of Pasero, with a culinary CV that reads like a who’s who of prestigious London kitchens, featuring stints at BRAT, BAO, and Honey&CO.

Read more about Angelos on The Staff Canteen: https://www.thestaffcanteen.com/Editorials-and-Advertorials/everyone-that-i-ve-worked-with-i-ve-learnt-something-from#/

Have you checked out Angelos’ recipes?

Soy Braised Duck Legs With Bread Sauce & Roast Muscat Grapes: https://www.thestaffcanteen.com/chefs-recipes/soy-braised-duck-legs-with-bread-sauce-roast-muscat-grapes-1700137674#/

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[Laughter] my name is Angelos Angeles I am the head chef and only chef at pacero in Tottenham and this is my deep fried Bata with oene relish and leak oil the first element is simply breading the barata barata first goes into flour followed by beaten egg followed by Pano breadcrumbs

At that point it’s ready to go into the fryer so so I would fry it at about 170 180° for 3 to 4 minutes until golden brown so the third element is a leak oil um in which I use leak trim so the top green parts of the leaks you chop those

Up quite finely soak them in water to clean them and then blanch them in salted boiling water for about a minute uh cool those down in ice water and when they’re cool you squeeze them dry and Blitz them uh in a vitam mix for about 10 minutes with a neutral oil until it

Becomes green and vibrant at that point you would strain the oil um letting it drain naturally on its own without squeezing through any impurities and you should be left with a beautiful green vibrant oil so to Plate the dish um I use a wide Bowl so that you can see all

The elements um The obene Relic goes in the base about 2 tablespoons uh which should be quite uh reddish yellowish around that I would surround it with a little bit of the leak oil and then on top the deep fried barata and just finish with some rock

Salt and some pepper and that is the dish so here is the deep fried barata with oene relish and leak Oil