Dish Name: Octopus Carpaccio with Caramelised Citrus salad, Watercress Gel
Preparation Time: 12 hours
Cooking Time: 30 minutes
List of ingredients:
750ml white wine
2 bay leaf
Caramelised Citrus Salad
25g granulated sugar
Method of preparation:
- Combine all the cooking liquor ingredients together and bring to the boil.
- Place Octopus in the cooking liquor, bring back to the boil and simmer gently for forty minutes or until tender.
- When octopus is cooked place into ice cold water to keep its colour for a few minutes.
- Place a large double layer of cling film on work bench. Place the legs of the octopus (head to toe) on top of the cling film approximately 6 cm deep.
- Roll the cling film around the octopus to create a tight roll. Prick the roll a few times with a cocktail stick to remove excess air.
- Secure both ends and place in the freezer overnight. When required remove from freezer and carve thin slices from the frozen roll.
- Place directly onto service plates for ease of handling.
- Peel and juice cucumber combine with watercress and dill.
- Bring to the boil.
- Stain and put watercress mix in a food processor and blend in the xanthan gum to thicken to a gel consistency.
Caramelised Citrus salad
- Segment the clementine’s and the limes.
- Dry on a kitchen paper.
- Place on a metal tray and sprinkle with the sugar. Using a blow torch caramelise the fruit until golden brown.
- Place the sliced carpaccio overlapping on a round plate.
- Leave an area in the centre for the citrus salad.
- Top with micro herbs.
- Dot the watercress gel around the plate.
- Sprinkle the carpaccio with dehydrated lemon zest and a drizzle of rape seed or extra virgin olive oil.
Name of the Training college: Galway International Hotel School, GMIT
Address: Dept of Culinary Arts, Galway Mayo Institute of Technology, Dublin Rd, Galway City
Contact Name: Sadie Davoren
Chef/Restaurant/School Profile: Sadie Davoren trained as a chef and worked in restaurants and hotels in Ireland and abroad while furthering her education. She has completed a L9 Postgraduate in Learning, Teaching and Assessment, and an MA in Culinary Arts Management. Working as a culinary arts Lecturer not only gives Sadie the opportunity to pass on skills and knowledge but also allows her to inspire and encourage students to compete and reach their potential.