CHAR-GRILLED OC­TO­PUS

Epicure (Indonesia) - - MASTERCLASS -

Serves 1 Prep time 30 min­utes Cook time 1 hour 30 min­utes

Ja­panese may­on­naise

1 egg yolk

100ml ex­tra vir­gin olive oil 5g Ja­panese mus­tard

70g Jerez vine­gar a pinch of salt

1.1 In a medium bowl, add the egg yolk and blend with a hand blender. Con­tinue to blend and slowly add ex­tra vir­gin olive oil into the mix in a steady stream un­til the mix­ture is fully emul­si­fied.

1.2 Mix Ja­panese mus­tard, Jerez vine­gar and a pinch of salt to the egg mix­ture. Set aside.

oc­to­pus ten­ta­cle

1 oc­to­pus ten­ta­cle 10ml white wine 10g co­rian­der leaves 1 bay leaf

600ml wa­ter

2.1 Place oc­to­pus in a bowl and scrub the ten­ta­cle with salt to re­move the slimy tex­ture. Rinse off with wa­ter.

2.2 Add all the in­gre­di­ents into a pres­sure cooker and turn the heat to high with the lid half open.

2.3 Once the pres­sure cooker starts to make a sound, turn the heat low and let sit for 12 min­utes.

2.4 When the oc­to­pus is soft and ten­der, re­move from the pres­sure cooker and let cool.

2.5 Slice the oc­to­pus to three (40g each) and char grill (prefer­ably over bin­chotan) for 2 to 5 min­utes each side.

2.6 Af­ter grilling, cut the pieces in half.

tomato chilli salsa

100g to­ma­toes

30g shal­lots, finely chopped 20g jalapeño, finely chopped 100ml ex­tra vir­gin olive oil a pinch of salt

3.1 Blanch the to­ma­toes by boil­ing for 20 sec­onds be­fore trans­fer­ring them to ice wa­ter to cool. Re­move from wa­ter and peel the skin. 3.2 Re­move seeds from the to­ma­toes and dice them into small pieces.

3.3 Mix all in­gre­di­ents in a bowl and add a pinch of salt.

po­tato leek purée

20g Aus­tralian leeks 10g onions

10ml corn oil

40g po­ta­toes

4.1 Pre-heat the oven to 160°C

4.2 Cut the leeks and onions into thin slices and sauté with corn oil on low heat for 30 min­utes.

4.3 Peel and cut the po­ta­toes into 3cm cubes

be­fore adding to the pan. Cover the pan and sauté on low heat for 5 min­utes.

4.4 Trans­fer po­ta­toes, leeks and onions to a tray and bake for 40 min­utes.

4.5 Re­move from the oven and hand blend all in­gre­di­ents in a bowl for a fine tex­ture.

assem­bly

4 slices of cala­mansi

5g co­rian­der cress a pinch of smoked pa­prika pow­der

5.1 Trans­fer the po­tato leek purée into a pip­ing bag and pipe an ‘S’ shape onto a plate.

5.2 Set a tea­spoon of tomato chili salsa to the side. Scoop the re­main­ing salsa into three sec­tions onto the plate.

5.3 Place sliced oc­to­pus across the plate and gar­nish with the tomato chili salsa that was set aside.

5.4 Dust smoked pa­prika pow­der over the oc­to­pus, and dec­o­rate with slices of cala­mansi.

5.5 Trans­fer the Ja­panese may­on­naise into a pip­ing bag and dec­o­rate the plate with dol­lops of may­on­naise. Sprin­kle co­rian­der cress over the oc­to­pus and serve.

2.2

2.1

2.4

2.5

2.6

4.2

Check out epi­cure on Youtube for a be­hind-the-scenes video of this mas­ter­class. 5.4

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