Either warm back up in the master stock, place into a hot heavy based frying pan, add oil and butter and fry until golden brown or, our personal favorite, season with salt and rub some of the harissa dressing over the tentacles and chargrill over hot embers until ends are brown and crispy and golden brown all over. Set the octopus on the grill and sear it, turning frequently, until it s charred all over, about 10 minutes. You can re-heat the octopus a number of ways.Either place everything in a food processor and blitz until smooth or finely chop everything by hand and mix together.The meat should feel firm but also the knife should glide through with ease. Place the octopus in the master stock and cover with tin foil, making sure the tentacles are submerged in the stock. #Grilled octopus skin#We do this to firm up the outer skin so that it doesn't fall off during cooking and you don't lose all the texture of the tentacles. Dip the octopus in the boiling water for 5 seconds, then take out and place into ice water.With a sharp knife, cut this off and discard. You will see some sinew parts underneath the tentacles on the octopus.Bring to the boil, turn the heat down and let it simmer for 40 mins.Put all the ingredients in to a stockpot along with 6 liters of water.7 strips of orange zest (you could use mandarin as well).8 spring onions/scallions, cut in half crossways Im in LOVE with this grilled octopus salad with garden vegetables The vinaigrette is perfect, the octopus is tender and tasty, the recipe is easy to.
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