“I adore Gerard’s octopus dish. Would you please ask for the recipe?”
Dee Wright, Emerald, Qld
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Spiced oil
Smoked butter and almonds
Chilli sauce
Method
Main
1.Place celery, coriander seeds, peppercorns, bay leaves, thyme and 4 litres of water in a large saucepan and bring to the boil. Dip octopus in and out of the boiling water 5 times, then reduce heat to low and submerge octopus and simmer, ensuring it’s totally submerged, until a knife can easily pierce through (1-1½ hours).
2.For spiced oil, dry-roast spices and chilli until fragrant (2-3 minutes). Combine in a large saucepan with remaining ingredients and warm over medium heat to 50C.
3.Carefully remove octopus from liquid, transfer to spiced oil, stand for 1 hour, then refrigerate in the oil until required. It will keep for 2 days in an airtight container.
4.For smoked butter and almonds, preheat oven to 150C and heat a charcoal barbecue to medium heat. Place soaked hickory chips over hot coals, put butter in a small heatproof dish, place in a larger flameproof tray of ice and place on the barbecue. Spread almonds in a separate flameproof dish alongside. Close the lid and barbecue until lightly smoked (10-15 minutes), taking care not to let the butter melt, adding more ice if necessary. Transfer butter to an airtight container and refrigerate until chilled (2 hours). Meanwhile, place smoked almonds in the oven on a baking tray lined with baking paper and roast until browned (8-10 minutes). Set aside.
5.For chilli sauce, heat oil in a saucepan over medium-high heat, add shallots and garlic and sauté, stirring occasionally until translucent and tender (10-12 minutes). Add harissa, then passata and wine and simmer until most of the liquid evaporates (3-6 minutes). Add fish stock and cook until mixture is a thick sauce consistency (2-3 minutes). Remove from heat, gradually whisk in smoked butter, add chilli, ras el hanout, lime juice and smoked almonds (reserve a few for garnish) and keep warm.
6.Drain octopus tentacles and grill over coals until the skin is well browned and slightly crisp (6-8 minutes). Serve topped with sauce, strawberries, shiso leaves, chilli and almonds.
Note Harissa, a north African chilli paste, is available from select grocers and delicatessens. Ras el hanout, a Moroccan spice blend, is available at Herbie’s Spices.
Notes
