Dish Name: Chargrilled Octopus, Hummus, Heirloom Tomatoes, Red pepper
Preparation Time: 25 minutes
Cooking Time: 80 minutes
List of ingredients:
500g octopus tentacles
10g flat leaf parsley picked
15g lemon peel
15g red chilli long chopped
6g cooking salt
15ml grapeseed oil
Roasted red pepper
1 red pepper
10ml cooking oil
400g chickpeas (drained)
5g garlic (chopped)
65ml lemon juice
80ml olive oil
5g cooking salt
25ml lemon juice
2g cooking salt
2g caster sugar
20ml olive oil
40ml grapeseed oil
300g cherry heirloom tomatoes (cut in half)
60g smoked almonds (chopped)
20g Sicilian olives (2mm slices)
20g petite bouche seasonal mix
30ml lemon dressing
Method of preparation:
- Place the octopus tentacles in a mixing bowl with the parsley, chilli, lemon salt and grapeseed oil, allow to marinade for 24 hours.
- Put the octopus tentacles onto a steamer tray with a gastro under neat to collect the liquid. Make sure the tentacles are on top to keep the shape, seal with cling wrap.
- Cook at 100°C steam for 60 minutes.
- Remove from the oven and allow to cool.
- Roast the red pepper in the oven at 220°C for 15 minutes until the skin gets a dark colour.
- Place into a mixing bowl and cover with cling wrap to help soften the skin.
- Remove the skin and seeds, slice into thin strips 2mm.
- For the hummus place the chickpeas, garlic, lemon and tahini into a food processor. Blend until smooth and add the salt.
- Re season the octopus, place on the hot griddle pan. Cook for 2 minutes each side until you get a nice charcoal colour.
- Remove and slice into 1cm pieces.
- Place the hummus on the bottom of the plate. Mix the octopus, heirloom tomatoes, olives, red pepper strips and petite bouche in a mixing bowl with salt and the lemon dressing.
- Finish with the smoked almonds.
Name of the Restaurant: Opera Bar
Address: Opera Bar, Sydney Opera House, Sydney Harbour
Contact Name: Declan McGovern
Declan Mc Govern is a graduate of the BB in Culinary Arts Management in Galway International Hotel School. He has worked in Ireland, London, America and Dubai prior to his current position as a Sous chef in the Opera Restaurant at the Sydney Opera House. His food is designed to work within the seasons, using local produce and current food trends. Declan is dedicated and committed to excellence at work and involved in mentoring students at the Kenvale College of Hospitality & Events, Sydney
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