Page 62

MY KITCHEN

Tender, delicious tentacles B Y B R A D L E Y H O R N B Y, A R B O U R R E S TA U R A N T , M A R L B O R O U G H

Octopus is something a lot of our guests love, but struggle to cook at home. Here is how we make our octopus so tender. We’ve given you our recipe for the octopus and burnt-orange dressing but you can add anything else you like. In the image we have served it with pickled blue mussels and grilled scampi. It also pairs well with pork cheek and smoked fish so you can use whatever you have around you. Don’t forget some pretty leaves and herbs to dress up your plate before you serve to guests. OCTOPUS 4 octopus tentacles 150ml mirin 60g ginger (peeled and sliced) 2 garlic bulbs (cut in half lengthways) 100ml rice wine vinegar 20g kombu 2 lemons (sliced into rings, skin on) 3 litres water 20g coriander seeds 20g fennel seed Equipment 1 large pot with lid, 1 ladle, 1 bamboo skewer Method: 1. Clean the octopus under cold running water, use a bamboo skewer to clean and check every sucker. 2. Rinse in cold water again and place the tentacles in a large pot and add the rest of the ingredients. 3. Bring the pot to a simmer. Remove any foam with a ladle. 4. Simmer the octopus for 2½ hours. 5. To test that the octopus is cooked, pierce with a skewer. If it goes in easily it is ready. 6. Allow the octopus to cool in the cooking liquor and set aside until required. 62

BURNT ORANGE DRESSING 2 whole oranges 4 egg yolks 10g wasabi paste 20g white miso (we use Urban Hippy) 70ml rice wine vinegar 150ml grapeseed oil To taste, sea salt and black pepper Equipment: 1 medium-sized pot, jug blender, squeezy bottle Method: 1. Simmer the oranges in water for an hour. 2. Remove oranges from the water and burn the outside with a blowtorch until completely blackened. 3. Blend the burnt oranges in a jug blender until smooth. Add the egg yolks, wasabi, white miso and rice wine vinegar. Blend on a low speed. 4. Slowly pour in the grapeseed oil to create a mayonnaise-like consistency. Season with salt and pepper. 5. Transfer the emulsion to a squeezy bottle and place to one side until required.

Pickled octopus with burnt orange, blue mussels, scampi & mandarin FOR PLATING 12 peeled mandarin segments 16 slices shaved daikon Various herb leaves such as salad burnett, wood sorrel, baby mustard leaves, chickweed To finish the dish: 1. Portion the octopus tentacles into 5cm pieces and place on the plate randomly. If you are having a barbecue with mates, don’t be afraid to throw them on some charcoal first for a few seconds. 2. Add any other protein you like – we have used cooked scampi and pickled blue mussels. 4. Roll the shaved daikon into cylinders and place four on each plate. 5. Place three pieces of mandarin at various points on the plate. 6. Add dots of the burnt-orange emulsion. 7. Finish the dish with the herbs.

Profile for WildTomato

Wild Tomato October2017  

WildTomato is Nelson & Marlborough's magazine. We focus on inspiring journalism, stunning photography and beautiful design. www.wildtomato.c...

Wild Tomato October2017  

WildTomato is Nelson & Marlborough's magazine. We focus on inspiring journalism, stunning photography and beautiful design. www.wildtomato.c...