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Octopus and Citrus Salad

Octopus and Citrus Salad

Octopus and Citrus Salad

3kg octopus
2 grape fruits
1 pomelo
3 lemons
4 limes
2 blood oranges
150ml very good virgin olive oil

Preheat a 20L pot til very hot. Wash Octopus with cold water and pat dry.
Place Octopus in dry pot, place lid on and cook on med heat for 45min to 1h.
Remove pot from heat and let octopus rest in pot till cool enough to take out with your hand, without burning, +- 30min.
Cut off tentacles carefully, and head, lay on serving platter.

Pangratatto
1 loaf of ciabatta, crust removed and cut into 1cm x 1cm pieces
1 cup of canola oil
2 cloves of garlic
5 sprigs of thyme

Heat up oil in a shallow pan and add garlic and thyme. Cook for 30 secs.
Add bread cubes and cook evenly, golden brown.
Remove from oil and place in a tray with paper towel at the bottom to catch residual oil.

Herbs
10g flat parsley
10g coriander
10g chive
10g dill'
10g nasturtium'
10g thyme
10g chervil

Pick all the stems off the herbs, wash, and pat dry.

Black garlic aioli
2 egg yolks
150ml lemon juice
1tsp dijon mustard
1tsp sugar
1 head of black fermented garlic, pureed
1pkt squid ink
300ml canola oil

Mix together, yolks, lemon juice, mustard, sugar, black garlic and squid ink.
Mix with whisk vigorously, for 1 min.
Slowly start adding the oil while whisking to make the emulsion.
Don't add too mush oil at a time as the aioli will split.

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