Ingredients
Octopus
1 x 800g giant octopus
2 kiwi fruit
Sea salt and freshly cracked black pepper, to season
1 lemon, juiced
Rouille
1 large ripe capsicum
2 slices white bread, crusts removed
1/4 cup (60ml) full cream milk
A few strands saffron
1/2 tspn sweet smoked paprika
3 cloves garlic
2 tbspn lemon juice
6 free range egg yolks
3/4 cup (180ml) Maggie Beer Extra Virgin Olive Oil
1 tspn Dijon mustard
Herb dressing
1 lemon, zested
2 tbspn salted capers, rinsed & chopped
1 tbspn lemon thyme, chopped
1/2 bunch flat leaf parsley, roughly chpped
2 garlic cloves, roughly chopped
To Serve
1 lemon, cut into wedges
1 cup rocket leaves
Octopus
1 x 800g giant octopus
2 kiwi fruit
Sea salt and freshly cracked black pepper, to season
1 lemon, juiced
Rouille
1 large ripe capsicum
2 slices white bread, crusts removed
1/4 cup (60ml) full cream milk
A few strands saffron
1/2 tspn sweet smoked paprika
3 cloves garlic
2 tbspn lemon juice
6 free range egg yolks
3/4 cup (180ml) Maggie Beer Extra Virgin Olive Oil
1 tspn Dijon mustard
Herb dressing
1 lemon, zested
2 tbspn salted capers, rinsed & chopped
1 tbspn lemon thyme, chopped
1/2 bunch flat leaf parsley, roughly chpped
2 garlic cloves, roughly chopped
To Serve
1 lemon, cut into wedges
1 cup rocket leaves
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Methods
THE OCTOPUS:
1
Remove the black skin from the octopus tentacles and discard.
2
Peel and slice kiwi fruit and cover the octopus on a long plate. This tenderises the octopus further.
3
Make the dressing and rouille while the octopus is tenderising.
4
Slice the ends of the tentacles off and cut into pieces to fit your griddle pan. Brush off the kiwi fruit and discard, then dry carefully and place into a mixing bowl. Pour the herb dressing over the octopus and make sure to mix it through thoroughly.
5
Heat a griddle pan over high heat until smoking and then cook the larger part of the octopus briefly on all sides until charred. Cook the rest of the thinner tentacles, being careful not to crowd the pan, for about 5 to 8 minutes for the large tentacles.
6
Take the octopus out of the pan, season and squeeze lemon juice over. Rest for 10 minutes.
ROUILLE:
7
Preheat a fan forced oven to 220°C.
8
Place the capsicum onto a baking tray and into the preheated oven to roast the capsicum until it collapses and the skin is black.
9
Take capsicum from the oven and let it rest, before putting it in a plastic bag to sweat. When it is cool enough to handle, peel the skin and remove any trace of black.
10
Soak the bread in the milk with the saffron threads for 10 minutes and squeeze it thoroughly.
11
If using a food processor, place the capsicum, paprika, garlic, bread, lemon juice and egg yolks in the bowl and puree well. Season with sea salt and pepper. With the processor still running, pour in the Extra Virgin Olive Oil in a slow stream as you would for mayonnaise until well thickened. Add a little boiling water if required to thin.
12
Adjust the seasoning if required.
HERB DRESSMG:
13
Add all ingredients into a blender or food processor. Process until completely emulsified, then season with sea salt and pepper to taste. Set aside.
TO SERVE:
14
Slice on the diagonal and serve on a plate with the rouille, lemon wedges and rocket. Season with sea salt and freshly ground black pepper and lastly a good splash of Extra Virgin Olive Oil.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
THE OCTOPUS:
1
Remove the black skin from the octopus tentacles and discard.
2
Peel and slice kiwi fruit and cover the octopus on a long plate. This tenderises the octopus further.
3
Make the dressing and rouille while the octopus is tenderising.
4
Slice the ends of the tentacles off and cut into pieces to fit your griddle pan. Brush off the kiwi fruit and discard, then dry carefully and place into a mixing bowl. Pour the herb dressing over the octopus and make sure to mix it through thoroughly.
5
Heat a griddle pan over high heat until smoking and then cook the larger part of the octopus briefly on all sides until charred. Cook the rest of the thinner tentacles, being careful not to crowd the pan, for about 5 to 8 minutes for the large tentacles.
6
Take the octopus out of the pan, season and squeeze lemon juice over. Rest for 10 minutes.
ROUILLE:
7
Preheat a fan forced oven to 220°C.
8
Place the capsicum onto a baking tray and into the preheated oven to roast the capsicum until it collapses and the skin is black.
9
Take capsicum from the oven and let it rest, before putting it in a plastic bag to sweat. When it is cool enough to handle, peel the skin and remove any trace of black.
10
Soak the bread in the milk with the saffron threads for 10 minutes and squeeze it thoroughly.
11
If using a food processor, place the capsicum, paprika, garlic, bread, lemon juice and egg yolks in the bowl and puree well. Season with sea salt and pepper. With the processor still running, pour in the Extra Virgin Olive Oil in a slow stream as you would for mayonnaise until well thickened. Add a little boiling water if required to thin.
12
Adjust the seasoning if required.
HERB DRESSMG:
13
Add all ingredients into a blender or food processor. Process until completely emulsified, then season with sea salt and pepper to taste. Set aside.
TO SERVE:
14
Slice on the diagonal and serve on a plate with the rouille, lemon wedges and rocket. Season with sea salt and freshly ground black pepper and lastly a good splash of Extra Virgin Olive Oil.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
