Dish Name: Octopus Terrine with Orange, Lemon Gel, Pickled Dillisk, Squid ink crisp
Preparation Time: 1Hours
Cooking Time: 1 Hour
List of Ingredients:
750ml White wine
2 Bay Leaf
3g Lemon Zest
9g Agar agar
125g Lemon Juice
50g Dillisk (seaweed)
90ml sherry vinegar
45ml soya sauce
Squid Ink Crisp
5g squid ink
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 (allowing 1hr per kg approximately) until tender. When octopus is cooked place into ice cold water to keep its colour for a few minutes.
Line the terrine mould with a light spray of oil and cling film for ease of removing later. Cut off the legs. Then place all the legs (head to toe) in a terrine mould and compress tightly as possible (may use a weight). Refrigerate for eight hours before removal from terrine dish. You can portion as you please.
Bring water, sugar lemon zest, saffron and salt to a boil. Cover and turn the heat off allow to infuse for 20 minutes. Strain and add to small pot. Add agar agar and bring to boil again. Whisk constantly for one and a half minutes. Again pass through chinois into a small pan. Place over ice water to cool. Transfer to blender, add lemon juice and blend until smooth. Strain once more and your lemon coulis is complete.
Bring the vinegar, sugar, water and salt to the boil. Divide into two halfs, Add the seaweed to the one half of the pickling liquids and keep in a sealed jar.
Squid Ink Crisp
Whisk all the ingredients together with a balloon whisk until smooth. Pour a ladel of the mix on to a non stick pan. Wait until all the bubbles cease and a lace effect is created on the pan. Remove gently and place on kitchen paper to drain
Method of Assembly
Place the octopus terrine at a slight angle on one half of the plate. Place a small round mould at the top of the terrine and fill with pickled cucumber and then top with dillisk. Place a piece of orange down from the cucumber bundle. Pipe lemon gel dots in descending order perpendicular to the terrine. Garnish each dot with a sprig of dill. Place the squid ink crisp between the terrine and the cucumber pickle. Finish off with some watercress and a drizzle of rape seed 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.