Octopus, Squid, Cider and Seaweed Broth

Dish Name: Octopus, Squid, Cider and Seaweed Broth

Portions: 4

Preparation Time: 30 minutes

Cooking Time: 20 minutes

List of ingredients:

10 g olive oil

60g onion

60g carrot

60g fennel

60g leek

150ml cider

60g celeriac

120g diced sweet potato

750ml vegetable stock

200ml cream

Bouquet garni

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.

Presentation:

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.

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