Octopus salad with chorizo and kipfler potatoes


You'll need

250 gm octopus tentacles (about 4) 175 ml extra-virgin olive oil 250 ml (1 cup) orange juice (about 3 large oranges) 150 ml Pedro Ximénez sherry 75 ml sherry vinegar 3 garlic cloves, thinly sliced 1 tsp each coriander and fennel seeds, crushed   Bouquet garni 3 kipfler potatoes (about 300gm) 25 ml olive oil 1 chorizo, thickly sliced ½ preserved lemon, quartered, pith removed and discarded, thinly sliced 1 golden shallot, finely sliced 1 green chilli, halved, seeds removed, cut into julienne ¼ cup finely shredded mint leaves   Tarragon aïoli 2 egg yolks 3 garlic cloves, finely grated 2 tsp Champagne vinegar 2 tsp Dijon mustard 200 ml vegetable oil 125 ml (½ cup) peanut oil ½ lemon, juice only 1 bunch tarragon, leaves picked, finely chopped   Sherry dressing 35 ml sweet sherry 25 ml sherry vinegar 1 tbsp caster sugar 90 ml extra-virgin olive oil

Method

  • 01
  • Blanch octopus for 1 minute. Drain, transfer to a small casserole, add oil, orange juice, sherry, vinegar, garlic, spices and bouquet garni, cover and simmer over low heat until very tender (1½-2 hours). Set aside to cool, then remove octopus from liquid and clean any skin or suckers from tentacles. Slice thickly crossways and set aside.
  • 02
  • For tarragon aïoli, process yolks, garlic, vinegar and mustard in a food processor until smooth. With motor running, add combined oils in a thin steady stream and process until thick and emulsified. Season to taste with lemon juice and salt, thin with warm water, if necessary, then stir through tarragon.
  • 03
  • Cook kipflers in boiling salted water until tender (15-20 minutes). Drain, cool, peel and thickly slice. Add tarragon aïoli, stir to coat and set aside.
  • 04
  • For sherry dressing, warm sherry, vinegar and sugar in a small saucepan over low heat until sugar dissolves (2-3 minutes). Cool, add oil, season to taste and whisk to combine.
  • 05
  • Heat a frying pan over medium heat. Add olive oil and chorizo and turn occasionally until crisp and golden (2-4 minutes). Set aside.
  • 06
  • Combine octopus, lemon, shallot, chilli, mint and sherry dressing in a bowl. Divide potato mixture among plates, top with chorizo and octopus mixture and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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