Tomato Carpaccio with Squid & Herb Oil

Tomato Carpaccio with Squid and Chilli Herb Oil
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FOR THE TOMATO AND SQUID

• 6 Large Beef Steak Tomatoes
• 2 Large Squid Tubes ( or equivalent in pre-cut rings)
• 1 TBSP Olive Oil
• 1/4 TSP Lemon Rind
• 1/4 TSP Fresh Chopped Chilli
• Pinch of Salt & Pepper

FOR THE HERB OIL

• 1 Large Chopped Green Chilli or Jalepeno
• 2 TBSP Fresh Parsley
• 1 TBSP Fresh Basil
• 1 TBSP Fresh Mint
• 1 tsp ground cumin
• 5 tbsp olive oil
• Pinch of Salt & Pepper
• Fresh Basil to Garnish

METHOD

1. Start off by slicing the tomato nice and thin and if very wet pat away some of the moisture with paper towels. Place them on a plate in what ever pattern you like (See mine above).
2. Next start the herb oil by toasting your round cumin in a pan until fragrant then add with all the herbs and oil in a food processor with a pinch of salt and process to a smooth, thick sauce. Taste and season accordingly.
3. Toss Squid in Olive Oil, Lemon Rind, Fresh Chilli, Salt and Pepper and leave to stand for 5 minutes.
4. Meanwhile heat up a wok or pan until very hot and smoking (if you're indoors make sure the fan is on or you have good ventilation). Throw in the squid, in to separate batches, and fry until caramelised but not over cooked - about 2-3 mins.
5. Place the squid rings on top of the tomato, drizzle generously with the herb oil and narnish with fresh mixed basil leaves.
6. Enjoy with a nice glass of Capel Vale 2017 Pemberton Pinot Rosè ​