Dish Name: Octopus, Squid, Cider and Seaweed Broth
Preparation Time: 30 minutes
Cooking Time: 20 minutes
List of ingredients:
10 g olive oil
120g diced sweet potato
750ml vegetable stock
10cm fresh kelp or 25 g dried kelp reconstituted
130g cooked octopus
150g fresh squid
Freshly ground black pepper
50g fresh samphire
35g fresh sea lettuce
Method of Preparation:
- Peel and cut the onion, carrot, fennel and leek in paysanne.
- Peel and cut the celeraic and sweet potato into 1cm dice.
- Wash the squid, carefully remove the beak, plume and innards. Rewash. Trim the tentacles and cut 5cm lengths, cut the squid body into thin ribbons.
- Cut the octopus tentacles 1cm in thickness.
- Wash the kelp, roll it tightly and cut into thin shreds.
- Wash the samphire, blanch and refresh for 20 seconds.
- Rinse the sea lettuce to remove excess salt.
- Sweat the onion, carrot, fennel, leek and celeriac in the olive oil over a medium heat. Add the cider and bouquet garni, and simmer for 5 minutes. Add the sweet potatoe, stock and cream bring to the boil, add the kelp and pepper and simmer for 10 minutes. Ensure the kelp is tender.
- Add the octopus and squid, allow to simmer for 10 seconds and remove from heat. Add the samphire and sea lettuce and stir through. Correct the seasoning to taste.
Ladle into warm bowls and serve with fresh crusty bread.
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.