Serves 1 Prep time 30 minutes Cook time 1 hour 30 minutes
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.
1 octopus tentacle 10ml white wine 10g coriander leaves 1 bay leaf
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
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
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.
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.
Check out epicure on Youtube for a behind-the-scenes video of this masterclass. 5.4