Story: Cooking With Brendan Pang
Episode: 5
Presenter: Brendan Pang
Air Date: 24th September 2022

Trev showed you how to grow it and now Chef Brendan Pang is going to show you how to cook with it, see what some Heirloom Tomatoes can be whipped up into!

Sicilian Squid and Tomato Salad

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 Spanish onion, thinly sliced
• 3 tsp raw sugar
• 50ml red wine vinegar
• 60gm raisins
• 1/3 loaf ciabatta, crusts removed
• 3 cloves garlic, thinly sliced
• 1kg calamari, cleaned, heads thinly sliced and tentacles reserved
• 3 heirloom tomatoes, cut into 2cm pieces
• 2 tbsp salted baby capers, soaked and drained
• ½ cup pine nuts, toasted
• 1 cup coarsely chopped flat-leaf parsley

Methode

1. Heat 2 tbsp oil in a medium pan, add onion and cook over low-medium heat, stirring frequently, for 15 minutes or until softened. Sprinkle with sugar, add vinegar and raisins and simmer for 1 minute until reduced by half. Remove from heat and set aside until required.
2. Preheat oven to 180C. Coarsely tear bread and combine in a large bowl with 2 tsp olive oil and season to taste with sea salt and freshly ground black pepper. Spread bread over an oven tray and cook for 10 minutes or until golden, then cool.
3. Heat remaining olive oil in a large frying pan, add garlic and sauté for 2 minutes, add calamari and reserved tentacles and cook over high heat for 3 minutes or until just cooked. Season to taste.

Equipment List

• Medium saucepan
• Large saucepan
• Wooden spoon
• Measuring spoons and cups
• Variety of mixing bowls and ramekins
• Oven tray
• Chopping board and knife
• Salad spoons
• Tongs
• Scales

Enjoy!