An exotic seafood dish to remind you of island life.
- 100g fresh octopus
- 2 whole star anise
- 1 bay leaf
- 2 dried chilies, whole
- 1 head of garlic, whole
- 1L vegetable oil
- Wash the octopus well. Rub with maldon salt and rinse with running water. Pat dry with paper towel. Ensure the octopus is completely dry.
- Mix the oil, garlic, chilies, star anise, and bay leaf in a saucepan. Bring it to 190 degrees on the stove.
- Once you have reached the correct temperature, add the prepared octopus and cover with foil. Continue to braise at 190 degrees for 1h30min.
- Place the octopus and garlic on a platter. Discard the bay leaf, star anise and chilies.
- Let it cool down before grilling.
- 1 egg yolk
- ½ tsp salt
- ½ tsp Dijon mustard
- 2 tsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 cup vegetable oil
- 1gr saffron shreds
- Combine the egg yolk, lemon juice, vinegar, mustard and salt into a mixing bowl. Whisk until blended and bright yellow. This should take about 30 sec.
- Whisk constantly while slowly adding the oil to the mixture, a few drops at a time. After 4min you can start adding the oil in a very slow, thin stream, while still whisking.
- Finally, add the saffron shreds, cover and chill.
Squid Ink Sushi Rice
- 50g sushi rice
- 10g squid ink
- 100ml fish stock
- Rinse the rice in a colander until the water runs clear.
- Place the rice in a medium saucepan with the fish stock and squid ink.
- Bring to the boil and then reduce to low heat and cook for 20min.
- The rice should be black and tender. The fish stock should be completely absorbed.
- 50g fresh ginger
- 1 large red radish or baby beetroot (optional)
- 1 ½ tbsp kosher salt
- 1 ½ cups rice vinegar
- 1 cup water
- 1 ½ tbsp granulated sugar (optional)
- Prepare the jar – Wash the jar and lid with warm soapy water. Rinse well and dry before using.
- Prepare the vegetables – Peel the ginger. Slice thinly with a mandolin or knife. Slice the radish thinly if using.
- Salt the ginger – Combine the ginger and salt in a small bowl. Set aside for 30min.
- Fill the jar – Place the radish and ginger into the jar and pack tightly.
- Prepare the pickling brine – Combine the vinegar, water and sugar in a small saucepan. Bring to the boil over a high heat. Stir to dissolve the sugar. Pour the brine over the ginger, filling the jar to within an inch from the top. You might not use all the brine.
- Remove the air bubbles – Gently tap the jar against the counter to remove all the air bubbles. Add more pickling brine if needed. Seal the jar tightly.
- Cool and refrigerate – Let the jar cool down to room temperature. Store the pickles in the refrigerator. The flavour of the pickles will improve as they age. Try to prepare at least 48hrs before use.
Garnish with dehydrated tomato skin and enjoy!